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Food Science and Technology

Trends and Future Prospects
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Language: English
Published/Copyright: 2021
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About this book

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

  • Covers all key aspects of food quality and safety from farm to fork.
  • Highlights emerging technologies and innovations in food processing and packaging.

Author / Editor information

Oluwatosin Ademola Ijabadeniyi, Durban University of Technology, South Africa.

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 contributors

    XI
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    Introduction

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

    3
    Oluwatosin Ademola Ijabadeniyi, Ibilola Itiolu, Titilayo Adenike Ajayeoba and Adebola Olubukola Oladunjoye
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    2 Postharvest handling of fresh produce

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

    81
    Betty O Ajibade, Omotola F. Olagunju and Oluwatosin Ademola Ijabadeniyi
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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
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  • Part II: Food microbiology 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, Konstantin V. Moiseenko, Olga A. Glazunova, Anna V. Begunova 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
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  • Part III: 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
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  • Part IV: Product development, sensory evaluation, and packaging
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    12 Food trends and development of new food products

    325
    Adeoluwa Iyiade Adetunji
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    13 Understanding sensory evaluation of food

    345
    Abimbola Kemisola and Akintayo Olaide
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    14 Food packaging and packaging innovations

    363
    Mlungisi Mtolo, Faith Ruzengwe and Oluwatosin Ademola Ijabadeniyi
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  • Part V: Food innovations and nonthermal processing
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    15 Blockchain and food traceability

    393
    Dele Raheem
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    16 Big data and the food industry

    411
    Ajibola Bamikole Oyedeji, Olayemi Eyituoyo Dudu, Oluwatosin Ademola Ijabadeniyi and Oluwafemi Ayodeji Adebo
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    17 Nonthermal processing techniques for innovative food processing

    427
    Samson A. Oyeyinka, Ocen M. Olanya, Beatrice I.O. Ade-Omowaye and Brendan A. Niemira
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    18 Food scanners: applications in the food industry

    447
    Sabiu Saheed, Pillay Charlene, Garuba Taofeeq and Ngcala Mamosa
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  • Part VI: Food business: entrepreneurship and regulation
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    19 Food entrepreneurship: principles and practice

    469
    Oluwatoyin Oluwole, Ahmad Cheikhyoussef, Fatima Raji, Olaide Akande, Oyedeji Ajibola Bamikole and Oluwatosin Ademola Ijabadeniyi
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    20 Food regulations and governance

    487
    Aruwa Christiana Eleojo
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  • Part VII: Outlook
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    21 Conclusion and outlook

    513
    Oluwatosin Ademola Ijabadeniyi
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    Index

    521
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Publishing information
Pages and Images/Illustrations in book
eBook published on:
December 7, 2020
eBook ISBN:
9783110667462
Paperback published on:
December 7, 2020
Paperback ISBN:
9783110667455
Pages and Images/Illustrations in book
Front matter:
13
Main content:
525
Illustrations:
12
Coloured Illustrations:
15
Tables:
45
https://doi.org/10.1515/9783110667462
eBook ISBN: 9783110667462
Paperback ISBN: 9783110667455
Keywords for this book
Food Chemistry; Food Technology; Packaging Industry.
Audience(s) for this book
Researchers, industry professionals and students in food and agricultural science, chemistry and chemical engineering
Safety & product resources
Manufacturer information:
Walter de Gruyter GmbH
Genthiner Straße 13
10785 Berlin
productsafety@degruyterbrill.com
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