Food Science and Technology: Trends and Future Prospects

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Food Science and Technology

Trends and Future Prospects

Edited by: Oluwatosin Ademola Ijabadeniyi
Oluwatosin Ademola Ijabadeniyi

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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

Frontmatter Publicly Available Download PDF	I
Foreword Publicly Available Download PDF	V
Contents Publicly Available Download PDF	VII
List of contributors Publicly Available Download PDF	XI
Introduction Publicly Available Download PDF	XV
Part I: Postharvest handling and food processing
1 The food industry: yesterday, today, and tomorrow Oluwatosin Ademola Ijabadeniyi, Ibilola Itiolu, Titilayo Adenike Ajayeoba and Adebola Olubukola Oladunjoye Requires Authentication Unlicensed Licensed Download PDF	3
2 Postharvest handling of fresh produce Oluwafemi James Caleb, Rebogile R.R. Mphahlele, Zinash A. Belay and Asanda Mditshwa Requires Authentication Unlicensed Licensed Download PDF	29
3 Cereals and cereal products Betty O Ajibade, Omotola F. Olagunju and Oluwatosin Ademola Ijabadeniyi Requires Authentication Unlicensed Licensed Download PDF	81
4 Processing operations and effects on the characteristics of legume grains for food system applications Tremayne S. Naiker and John J. Mellem Requires Authentication Unlicensed Licensed Download PDF	111
5 Meat and meat products processing Olugbenga Philip Soladoye Requires Authentication Unlicensed Licensed Download PDF	127
6 Fish and shellfish processing AyoJesutomi O. Abiodun-Solanke Requires Authentication Unlicensed Licensed Download PDF	153
Part II: Food microbiology use of microorganisms
7 Microbial food spoilage of selected food and food products Titilayo Adenike Ajayeoba, Oluwatosin Mary Kaka and Oluwatosin Akinola Ajibade Requires Authentication Unlicensed Licensed Download PDF	173
8 Microbiological safety of foods Angela Parry-Hanson Kunadu, Emmanuel Addo-Preko and Nikki Asuming-Bediako Requires Authentication Unlicensed Licensed Download PDF	193
9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products Irina V. Rozhkova, Konstantin V. Moiseenko, Olga A. Glazunova, Anna V. Begunova and Tatyana V. Fedorova Requires Authentication Unlicensed Licensed Download PDF	215
10 Application of biotechnology in the food industry Abimbola M. Enitan-Folami and Feroz M. Swalaha Requires Authentication Unlicensed Licensed Download PDF	235
Part III: Food chemistry: analysis and nutrition
11 Dietary nutrients, antinutritional factors, and valorization of food waste Aribisala Jamiu Olaseni, Madende Moses, Oyedeji Amusa Mariam Oyefunke and Sabiu Saheed Requires Authentication Unlicensed Licensed Download PDF	281
Part IV: Product development, sensory evaluation, and packaging
12 Food trends and development of new food products Adeoluwa Iyiade Adetunji Requires Authentication Unlicensed Licensed Download PDF	325
13 Understanding sensory evaluation of food Abimbola Kemisola and Akintayo Olaide Requires Authentication Unlicensed Licensed Download PDF	345
14 Food packaging and packaging innovations Mlungisi Mtolo, Faith Ruzengwe and Oluwatosin Ademola Ijabadeniyi Requires Authentication Unlicensed Licensed Download PDF	363
Part V: Food innovations and nonthermal processing
15 Blockchain and food traceability Dele Raheem Requires Authentication Unlicensed Licensed Download PDF	393
16 Big data and the food industry Ajibola Bamikole Oyedeji, Olayemi Eyituoyo Dudu, Oluwatosin Ademola Ijabadeniyi and Oluwafemi Ayodeji Adebo Requires Authentication Unlicensed Licensed Download PDF	411
17 Nonthermal processing techniques for innovative food processing Samson A. Oyeyinka, Ocen M. Olanya, Beatrice I.O. Ade-Omowaye and Brendan A. Niemira Requires Authentication Unlicensed Licensed Download PDF	427
18 Food scanners: applications in the food industry Sabiu Saheed, Pillay Charlene, Garuba Taofeeq and Ngcala Mamosa Requires Authentication Unlicensed Licensed Download PDF	447
Part VI: Food business: entrepreneurship and regulation
19 Food entrepreneurship: principles and practice Oluwatoyin Oluwole, Ahmad Cheikhyoussef, Fatima Raji, Olaide Akande, Oyedeji Ajibola Bamikole and Oluwatosin Ademola Ijabadeniyi Requires Authentication Unlicensed Licensed Download PDF	469
20 Food regulations and governance Aruwa Christiana Eleojo Requires Authentication Unlicensed Licensed Download PDF	487
Part VII: Outlook
21 Conclusion and outlook Oluwatosin Ademola Ijabadeniyi Requires Authentication Unlicensed Licensed Download PDF	513
Index Requires Authentication Unlicensed Licensed Download PDF	521