Food Chemistry & Science

Emerging Technologies for the Food Industry, Volume 1
Fundamentals of Food Processing Technology

Editors: C. Anandharamakrishnan, PhD
Jeyan A. Moses, PhD

Emerging Technologies for the Food Industry, Volume 1

Published. Available now.
Pub Date: April 2024
Hardback Price: see ordering info
Hard ISBN: 9781774914243
E-Book ISBN: 9781003413592
Pages: 392pp w/index
Binding Type: Hardback / eBook
Notes: 6 color and 48 b/w illustrations

This new 3-volume collection, Emerging Technologies for the Food Industry, is a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.

Over the years, the science of food processing has made tremendous advancements. With changing consumer preferences and the never-as-before focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this multi-volume set covers a range of aspects, starting from an introduction to food processing technology, emerging thermal and nonthermal processing technologies, ICT applications for the food industry, and concluding with future technologies.

Volume 1: Fundamentals of Food Processing Technology presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also introduces various unit operations in the food industry. This volume also discusses novel methods of food quality evaluation and covers the fundamentals of and increasing applications of nanotechnology in the food sector.

The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.

Together or as a set, this three-volume Emerging Technologies for the Food Industry provides a substantial contribution to the field of food processing. It is an excellent resource for students and young researchers in this booming field as well as for scientists, researchers, and faculty.

Click here for Emerging Technologies for the Food Industry,3-volume set Volume 1: Fundamentals of Food Processing Technology / Volume 2: Advances in Non-thermal Processing Technologies / Volume 3: ICT Applications and Future Trends in Food Processing

Click here for Emerging Technologies for the Food Industry, Volume 2: Advances in Nonthermal Processing Technologies

Click here for Emerging Technologies for the Food Industry, Volume 3: ICT Applications and Future Trends in Food Processing

CONTENTS:
Preface

1. Trends in Food Processing and Technology
Sayantani Dutta, Priyanka S., Moses J. A., and Anandharamakrishnan C.

2. Food Preservation and Hurdle Technology
Priyanka S., Arun Kumar E., Moses J. A., and Anandharamakrishnan C.

3. Minimal Processing and Edible Coating
Gnana Silvia M., M. Maria Leena, Vimala S. K. Bharathi, Moses J. A., and Anandharamakrishnan C.

4. Unit Operations in Food Processing
Anukiruthika T., Yoha K. S., Sayantani Dutta, Moses J. A., and Anandharamakrishnan C.

5. Electromagnetics and Its Allied Applications in Food Processing
Bhagya J., Reshmi S. K., Roji Waghmare, Moses J. A., and Anandharamakrishnan C.

6. Ohmic Heating of Foods
Bhagya J., Srinivasan Krishnamoorthy, Reshmi S. K., Kavimughil M., Moses J. A., and Anandharamakrishnan C.

7. Novel Methods of Food Quality Evaluation
Pintu C., Srinivasan Krishnamoorthy., Paranthaman R., Moses J. A., and Anandharamakrishnan C.

8. Nanotechnology for the Food Industry
Mahalakshmi L., Priyanga S., Antoniraj Gover Maria, Moses J. A., and Anandharamakrishnan C.

Index


About the Authors / Editors:
Editors: C. Anandharamakrishnan, PhD
Director, CSIR - National Institute for Interdisciplinary Science & Technology (NIIST), India; Former Director, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), India

Dr. C. Anandharamakrishnan completed his doctorate in Chemical Engineering with specialization in Food Engineering from Loughborough University, India. Earlier, he completed his BTech and MTech degrees at Anna University, India. He has more than two decades of experience in research and administration, is the author and editor of 13 books, and has supervised 17 PhD scholars. He is an elected Fellow of the National Academy of Sciences, National Academy of Agricultural Sciences (NAAS), Royal Society of Chemistry, Royal Society of Biology, and Association of Food Scientists and Technologists (India). He received the Recognition Award in Agricultural Engineering & Technology from the NAAS. Other awards include the prestigious ICAR - Rafi Ahmed Kidwai Award, DBT-Tata Innovation Fellowship, IEI - National Design Award, and NASI-Reliance Industries Platinum Jubilee Award. Also, he is a receipient of a Tamil Nadu State Scientist Award and is a Honorary Fellow of the Kerala Academy of Science.

Jeyan A. Moses, PhD
Assistant Professor and In-charge, Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), India

Dr. Jeyan Arthur Moses completed his BTech and MTech from Karunya University, and Ph.D. from NIFTEM-Thanjavur, India. He conducted his doctoral research at the University of Manitoba. He has received an IUFoST Young Scientist Award, NASI Young Scientist Platinum Jubilee Award, AFSTI Young Scientist Award, SCI Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award, and Science & Engineering Research Board Early Career Research Award.




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