Developing Technologies in Food Science
Status, Applications, and Challenges
Innovations in Agricultural & Biological Engineering Series

This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer?s wants and needs.

Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including

? applications of nuclear magnetic resonance in food processing and packaging management

? ultrasound processing

? application of biocomposite polymers in food packaging

? bioprocessing and biorefinery approaches for sustainable fisheries

? adding value to food from food waste through biotechnological intervention

? functional foods and the fortification of foods

Covering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry.

Part I: Food Science and Technologies: Status, Emerging Applications and Challenges. Status of Agricultural Production and Food Processing Industries in India with National and International Perspective. Challenges in Lipase Mediated Synthesis of Food Flavor Ester Compounds. Part II: Food Science and Technologies: Emerging Trends and Advances. Role of Hydration in Grain Processing: A Review. Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management. A Review on Principles and Applications of Ultrasound Processing. Minimal Processing of Fruits and Vegetables. Part III: Bioprocess Engineering and Biotechnology: Applications and Products. Application of Biocomposite Polymers in Food Packaging: Review. Value-Added Product Recovery from Fruit and Vegetable Waste through Biotechnological Intervention. An Overview of Bioprocessing and Biorefinery Approach for Sustainable Fisheries. Part IV: Foods for Better Human Health. Fortification of Paddy and Rice Cereals. Functional Foods from Indian Subcontinent. Phytochemistry and Anti-Oxidative Effects of Aspalathus linearis Herbal Tea: A Review. Appendix A: Food Processing Equipment and Their Applications.

Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher, and consultant. He is currently Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India. He was formerly a professor at the Centre for Incubation, Innovation, Research and Consultancy (CIIRC) at the Jyothy Institute of Technology, Bengaluru, India. Dr. Meghwal is currently working on the characterization of instant coffee powder; development of nutrient and fiber rich functional cookies from fruit fibers residues; developing inexpensive, disposable, and biodegradable food containers using agricultural wastes; and quality improvement, quality attribute optimization, and freeze-drying of milk.He has authored or edited six books in the field of food technology, food science, food engineering, dairy technology, and food process engineering and has published many research papers. He is a reviewer and an editorial board member of several journals. He has attended many national and international workshops, seminars, and conferences.

Dr. Meghwal received his BTech degree in Agricultural Engineering from the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad, India. He received his MTech. degree in Dairy and Food Engineering from the Indian Institute of Technology Kharagpur, West Bengal, India; and his PhD degree in Food Process Engineering from the Indian Institute of Technology Kharagpur. Dr. Meghwal was actively involved in establishing the Food Technology Program (MTech.) at the Centre for Emerging Technologies at Jain University, Bengaluru, and he acted as course coordinator, placement in-charge, and head. He earlier worked as a research associate at INDUS Kolkata (a rice parboiling, milling, and processing company) in the eastern part of the India on the development of a quicker and industrial-level parboiling system