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Postharvest Biology and Technology
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood. CONTENTS: About the Authors / Editors: Ravi Pandiselvam, PhD Scientist, Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India Ravi Pandiselvam, PhD, is a Scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to the development of value-added food products (Kalpa Krunch and coconut-based frozen delicacies); the design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and the design preservation protocol for trimmed tender coconut, which are commercialized and sold to many entrepreneurs. In addition, he has authored or co-authored more than 185 international and national journal articles. He has been author or co-author of five books and over 30 book chapters. Recently he received a prestigious National Academy of Agricultural Sciences Young Scientist Award. He served as a guest editor and editorial board member for Ozone Science and Engineering Journal and Journal of Food Process Engineering. He is an associate editor of Measurement: Food Journal and an editorial board member of Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal. Anjineyulu Kothakota, PhD Scientist, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India Anjineyulu Kothakota, PhD, is working as a Scientist at the CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. He has a well-proven track record of achievements in the field of postharvest technologies and agri-waste management, especially in the area of development of cost-effective biodegradable tableware utilizing agro-residues to replace single-use plastics, utilizing a wide range of agro-residues, such as those from rice and wheat bran, rice husk, rice straw, corn, fiber-rich plant parts, etc. The technology for the production of such biodegradable products has been so far transferred to 16 companies/start-ups, and even multinational companies like ITC and Nestle have shown interest in taking up the technology. His keen interest in research is evident from his numerous publications in high-impact-factor journals; he has a combined citation count of over 2493 and an h-index of 27. Recognizing his contributions to engineering and science, he has received several accolades, such as the Kerala State Young Scientist Award, INAE–Young Engineer Award 2022, ICAR-NAAS Young Scientist Award 2021, ICAR-NAAS Associate Award 2023, CSIR Award for Science and Technology Innovations for Rural Development (CAIRD) 2020, Young Scientist Representing India in DST Shanghai Cooperation Organization-Young Scientist Conclave 2020, etc. He earned his BTech in Food Technology at ANGRAU, Andhra Pradesh, India; MTech in Food Engineering and Technology from SLIET, Punjab, India; and PhD in Agricultural Processing and Food Engineering at GBPUAT, Uttarakhand, India. Kaavya Rathnakumar, PhD Senior Scientist, Balchem Human Nutrition and Health, St. Louis, Missouri, USA Kaavya Rathnakumar, PhD, is a Senior Scientist at Balchem Human Nutrition and Health, St. Louis, Missouri, USA. Previously, she was an Innovation Scientist at Beyond Meat, Los Angeles, California, and a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. Her expertise includes waste byproduct utilization using nonthermal and sustainable techniques, product and process development, ingredient formulations for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, strategic long-term innovation in dairy and plant-based proteins, milk lipids and phospholipids, structured fats, and emulsions through novel process engineering techniques. She is a member of various associations, including the Institute of Food Technologists, the American Association of Agricultural and Biological Engineers, the American Dairy Science Association, American Oil and Chemists’ Society. She has received nine international research awards, including the prestigious John Brandt Award from Land O’Lakes, Midwest Dairy, USA, and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers in 2022. She has published over 24 peer-reviewed articles, nine book chapters, and four books. She presented at over 35 conferences. She is also a special editor for the Journal of Food Quality. Dr. Rathnakumar earned her PhD in Dairy and Food Science at South Dakota State University, USA; her master of Engineering in Food Engineering and Bioprocess Technology at the Asian Institute of Technology, Thailand; and her bachelor's in Food Processing Engineering at the Indian Institute of Food Processing Technology, India. |
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New Book Series: AAP Series on Waste Biomass Valorization will explore the transformation of biomass resources into valuable products, addressing the growing need for sustainable alternatives to fossil fuels and non-renewable resources. This series sits at the intersection of environmental science, renewable energy, and sustainable development, highlighting the potential of biomass conversion technologies to mitigate climate change, reduce waste, and foster economic growth. By converting biomass waste streams into biofuels, bioproducts, and bio-based materials, this series seeks to offer innovative solutions to pressing environmental and societal challenges. For more information and to propose a book, please visit: Click here
Congratulations to Hafiz Ansar Rasul Suleria, PhD, for receiving the Dean’s Award for Excellence in Research from the University of Melbourne, Australia, in recognitation for his exceptional performance and strong commitment to advanced research in food science. Dr. Suleria is editor of AAP’s book series Innovations in Plant Science for Better Health: From Soil to Fork. For more information, visit: Click here Congratulations to Dr. Christian Mancas. His book Conceptual Data Modeling and Database Design: A Fully Algorithmic Approach was one of the 6 Best Data Modeling ebooks for Beginners by BookAuthority, a leading site for book recommendations. For more information, visit: Click here Announcing a new book series: AAP Insights in Women’s and Gender Studies: Reshaping Identities is on a mission to revolutionize the conversation around gender, identity, and societal dynamics. The series aims to bridge the gap between academic rigor and practical application, providing tools that empower educators, researchers, students, and activists to spark change and advance the cause of gender equality around the world. For more information, visit: Click here AAP Editor & Author Dr. Wasim Siddiqui to Lead the World Food Preservation Center, USA AAP congratulates Professor Mohammed Wasim Siddiqui on this new and prestigious appointment. In this role, he directs the planning, development, and implementation of plans within the organization, which is dedicated to reduction of postharvest food loss and wastage. Dr. Siddiqui will also originate and promote existing initiatives of the sister universities and institutes of the World Food Preservation Center® LLC. Dr. Siddiqui is editor of two book series with AAP. 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