Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel andtraditional foods.

This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.

Covers the key aspects in food quality and safety engineering Encompasses information on an abundance of technical and scientific breakthroughs New research in advanced technologies used in the improvement of quality and safety in foods

Autorentext

H Umesh Hebbar is a Chief Scientist in the Food Engineering Department at CSIR-Central Food Technological Research Institute in Mysuru, India Richa Sharma is a Researcher in the School of Chemistry, University of Edinburgh, Scotland UK Ram Saran Chaurasiya is a Scientist at String Bio Private Limited in Bangalore, India

Shivendu Ranjan is a scientist at NanoBio Research Lab, School of Nano Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
KSMS Raghavarao is a Professor in the Department of Chemical Engineering at IIT Tirupati, India 

Klappentext

Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel andtraditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.

Inhalt
Food Quality: Engineering Perspective.- Chemical adulterants in food: Recent challenges.- Microbial adulterants in food: Challenges to Overcome.- Enhancing Nutritional Quality of Crops Through Genetic Engineering.- Mechanization in Pre-Harvest Technology to Improve Quality and Safety.- Non-thermal Processing of Foods: Recent Advances.- Recent Developments in Thermal Processing of Foods.- Advanced Computational Tools for Enhanced Food Quality and Safety.- Recent Trends in Materials and Coatings for Food Packaging and Storage.- A Holistic Approach to Sustainable Food Waste Management and Residue Utilization.- Food safety and quality testing: Recent areas of focus and research perspectives.- Spectroscopy based in-line monitoring and control of food quality and safety.- Recent trends in nano biosensors for food testing.- Packaging solutions for monitoring food quality and safety.