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Novel Technologies in Food Science, the latest volume in the series, "Bioprocessing in Food Science," is based on the novel technologies in usage and requirements for handling, processing, storage and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for implementation of technologies and validation systems. In-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. Different technologies like ultrasonication, pulse electric field, high pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Novel Technologies in Food Science Bioprocessing