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Emerging Technologies in Food Science

Focus on the Developing World

  • Book
  • © 2020

Overview

  • Discusses pressing topics such as nutritional security and sustainability
  • Provides insights into street food safety, a neglected area that feeds millions of people
  • Presents interesting topics such as use of fruit waste and fruit peels as functional food

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About this book

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc.

The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

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Keywords

Table of contents (25 chapters)

  1. Overview of Food Industry

  2. Food Safety

  3. Nutritional Security and Sustainability

  4. Emerging Technologies and Innovations

Editors and Affiliations

  • Amity Institute of Food Technology, Amity University, Noida, India

    Monika Thakur, V. K. Modi

About the editors

Monika Thakur is an Assistant Professor at Amity Institute of Food Technology, Amity University, Noida. She is a Double Gold medalist and completed her PhD at Himachal Pradesh University, Shimla. Her main areas of expertise are Food Microbiology, Functional Foods & Nutraceuticals. She joined Amity Institute of Food Technology in 2009. Apart from her teaching assignments, she has been involved in various research projects, extension activities and commercial consultations. She serves on the editorial boards of various journals of national and international repute, and is a member of various prestigious societies. She has more than 70 papers in national and international journals, book chapters and abstracts to her credit, and has published three books in the area of Food Science.

V. K. Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next 30 years working in the area of Food Science and Technology. He was awarded a Post Doctorate UNU fellowship to carry out research work on flavour at the University of Nottingham, UK, University of Reading, UK, and Queen’s University of Belfast, Northern Ireland. He has received several prestigious national awards such as Fellow of AFST-2013 by the Association of Food Scientists and Technologists India (AIFT), Laljee Godhoo Smarak Nidhi Award (2011) by the AIFT, and Best Technology Award by the CSIR- CFTRI. Dr Modi has published more than 100 articles in national and international journals, holds 13 granted patents, and has developed 33 technologies, which have since been licensed to more than 130 entrepreneurs for successful commercialization.

Bibliographic Information

  • Book Title: Emerging Technologies in Food Science

  • Book Subtitle: Focus on the Developing World

  • Editors: Monika Thakur, V. K. Modi

  • DOI: https://doi.org/10.1007/978-981-15-2556-8

  • Publisher: Springer Singapore

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2020

  • Hardcover ISBN: 978-981-15-2555-1Published: 03 June 2020

  • Softcover ISBN: 978-981-15-2558-2Published: 03 June 2021

  • eBook ISBN: 978-981-15-2556-8Published: 02 June 2020

  • Edition Number: 1

  • Number of Pages: XXXII, 287

  • Number of Illustrations: 13 b/w illustrations, 31 illustrations in colour

  • Topics: Food Science, Biomedical Engineering/Biotechnology, Food Microbiology, Nutrition

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