Overview

Technological innovation is driving a revolution in food engineering, transforming how products are developed, processed, and delivered. Applying engineering principles to food production enhances efficiency, sustainability, and product quality. Innovations in Food Engineering explores cutting-edge developments in process design, automation, and emerging food technologies. The book discusses nanotechnology, 3D printing, robotics, and sensor-based quality control. It also examines sustainable processing methods that reduce waste and environmental impact. By integrating scientific principles with practical engineering solutions, it provides readers with an understanding of how innovation is shaping the future of food systems.

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9781779569257

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Author Information

Pantelis Protopapas has acquired his Bachelor's degree in Food Science & Nutrition (with Honours) from Coventry University, England in 2017. After obtaining a Master's degree in Clinical Dietetics from the University of Nicosia in 2021, he has been working as a Clinical Dietitian - Nutritionist ever since, focusing on prevention and treatment of various conditions & illnesses through dietary intervention and nutritional education.

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