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Food Science and Technology

Fundamentals and Innovation
  • Edited by: Oluwatosin Ademola Ijabadeniyi
Language: English
Published/Copyright: 2024
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About this book

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.

  • Covers all key aspects of food quality and safety from farm to fork.
  • Highlights emerging technologies and innovations in food processing and packaging.
  • Includes two new chapters and updates to existing chapters.

Author / Editor information

Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Science, Durban University of Technology, South Africa. His research focuses on food quality and safety.

Topics

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    Frontmatter

    I
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    Foreword

    V
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    Contents

    VII
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    List of contributing authors

    XI
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    Introduction

    XV
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  • Part 1: Postharvest handling and food processing
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    1 The food industry: yesterday, today, and tomorrow

    1
    Oluwatosin Ademola Ijabadeniyi, Ibilola Itiolu, Titilayo Adenike Ajayeoba and Adebola Olubukola Oladunjoye
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    2 Postharvest handling of fresh produce

    29
    Rebogile R.R. Mphahlele, Zinash A. Belay, Oluwafemi James Caleb and Asanda Mditshwa
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    3 Cereals and cereal products

    81
    Betty O. Ajibade, Oluwatosin Ademola Ijabadeniyi and Omotola F. Olagunju
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    4 Processing operations and effects on the characteristics of legume grains for food system applications

    111
    Tremayne S. Naiker and John J. Mellem
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    5 Meat and meat products processing

    127
    Olugbenga Philip Soladoye
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    6 Fish and shellfish processing

    153
    AyoJesutomi O. Abiodun-Solanke
  • Part 2: Food microbiology and use of microorganisms
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    7 Microbial food spoilage of selected food and food products

    173
    Titilayo Adenike Ajayeoba, Oluwatosin Mary Kaka and Oluwatosin Akinola Ajibade
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    8 Microbiological safety of foods

    193
    Angela Parry-Hanson Kunadu, Emmanuel Addo-Preko and Nikki Asuming-Bediako
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    9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products

    215
    Irina V. Rozhkova, Anna V. Begunova, Konstantin V. Moiseenko, Olga A. Glazunova and Tatyana V. Fedorova
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    10 Application of biotechnology in the food industry

    235
    Abimbola M. Enitan-Folami and Feroz M. Swalaha
  • Part 3: Food chemistry, analysis and nutrition
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    11 Dietary nutrients, antinutritional factors, and valorization of food waste

    281
    Aribisala Jamiu Olaseni, Madende Moses, Oyedeji Amusa Mariam Oyefunke and Sabiu Saheed
  • Part 4: Product development, sensory evaluation, and packaging
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    12 Food trends and development of new food products

    323
    Adeoluwa Iyiade Adetunji
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    13 Understanding sensory evaluation of food

    343
    Arise, Abimbola Kemisola and Akintayo Olaide
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    14 Food packaging and packaging innovations

    361
    Mlungisi Mtolo, Faith Ruzengwe and Oluwatosin Ademola Ijabadeniyi
  • Part 5: Food innovations and nonthermal processing
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    15 Blockchain and food traceability

    391
    Dele Raheem
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    16 Big data and the food industry

    409
    Ajibola Bamikole Oyedeji, Oluwafemi Ayodeji Adebo, Olayemi Eyituoyo Dudu and Oluwatosin Ademola Ijabadeniyi
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    17 Nonthermal processing techniques for innovative food processing

    425
    Samson A. Oyeyinka, Ocen M. Olanya, Brendan A. Niemira and Beatrice I. O. Ade-Omowaye
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    18 Food scanners: applications in the food industry

    445
    Sabiu Saheed, Pillay Charlene, Garuba Taofeeq and Ngcala Mamosa
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    19 Climate-smart food systems

    465
    Christiana Eleojo Aruwa and Oluwatosin Ademola Ijabadeniyi
  • Part 6: Food business, management and regulation
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    20 Food entrepreneurship: principles and practice

    489
    Oluwatoyin Oluwole, Fatima Raji, Olaide Akande, Ahmad Cheikhyoussef, Oyedeji Ajibola Bamikole and Oluwatosin Ademola Ijabadeniyi
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    21 Food regulations and governance

    507
    Christiana Eleojo Aruwa
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    22 Food supply chain in the pandemic era

    531
    James A. Elegbeleye, Olanrewaju E. Fayemi, Gabriel B. Akanni, Favour O. Okunbi, Joy A. Anyasi, Dasel Wambua Mulwa Kaindi and Akintokunbo O. Odunayo
  • Part 7: Outlook
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    23 Food science and technology: trends and future prospects

    571
    Oluwatosin Ademola Ijabadeniyi
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    Final sentence: Conclusion, relevance of your book to the target group

    579
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    Index

    581

Publishing information
Pages and Images/Illustrations in book
eBook published on:
November 6, 2023
eBook ISBN:
9783111013107
Paperback published on:
November 6, 2023
Paperback ISBN:
9783111013091
Edition:
2nd Edition
Pages and Images/Illustrations in book
Front matter:
14
Main content:
585
Illustrations:
12
Coloured Illustrations:
18
Tables:
46
https://doi.org/10.1515/9783111013107
eBook ISBN: 9783111013107
Paperback ISBN: 9783111013091
Keywords for this book
Food Chemistry; Food Microbiology; Nutrition; Food Technology; Food Science; Packaging
Audience(s) for this book
Researchers, industry professionals and students in food and agricultural science, chemistry and chemical engineering.
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