Food Science and Technology: Trends and Future Prospects

Description

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers. Covers all key aspects of food quality and safety from farm to fork. Highlights emerging technologies and innovations in food processing and packaging. Foreword Contents List of contributors Introduction Part I: Postharvest handling and food processing 1 The food industry: yesterday, today, and tomorrow 2 Postharvest handling of fresh produce 3 Cereals and cereal products 4 Processing operations and effects on the characteristics of legume grains for food system applications 5 Meat and meat products processing 6 Fish and shellfish processing Part II: Food microbiology use of microorganisms 7 Microbial food spoilage of selected food and food products 8 Microbiological safety of foods 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products 10 Application of biotechnology in the food industry Part III: Food chemistry: analysis and nutrition 11 Dietary nutrients, antinutritional factors, and valorization of food waste Part IV: Product development, sensory evaluation, and packaging 12 Food trends and development of new food products 13 Understanding sensory evaluation of food 14 Food packaging and packaging innovations Part V: Food innovations and nonthermal processing 15 Blockchain and food traceability 16 Big data and the food industry 17 Nonthermal processing techniques for innovative food processing 18 Food scanners: applications in the food industry Part VI: Food business: entrepreneurship and regulation 19 Food entrepreneurship: principles and practice 20 Food regulations and governance Part VII: Outlook 21 Conclusion and outlook Index