Biotechnological Innovations in Food Processing : Transforming the Future of Nutrition and Sustainability / edited by Pratik S. Gaikwad, Pintu Choudhary.

Format:

Book

Author/Creator:

S. Gaikwad, Pratik.

Contributor:

Choudhary, Pintu.

Series:

Biomedical and Life Sciences Series

Language:

English

Subjects (All):

Food science.

Food--Microbiology.

Food.

Food--Safety measures.

Food--Analysis.

Chemistry.

Food Science.

Food Engineering.

Food Microbiology.

Food Safety.

Food Chemistry.

Local Subjects:

Food Science.

Food Engineering.

Food Microbiology.

Food Safety.

Food Chemistry.

Physical Description:

1 online resource (1023 pages)

Edition:

1st ed. 2025.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2025.

Summary:

Transforming Biotech in Food Processing is a comprehensive and forward-thinking exploration at the intersection of biotechnological innovations and global food processing. In a world where the demands for healthier, more sustainable and flavorful food options are escalating, this work is a pivotal guide for navigating the transformative landscape of biotechnology in the food industry. The purpose of this work is to provide a holistic understanding of how biotechnological advancements reshape the production, consumption and impact of food on a global scale. By tracing the historical evolution of biotechnology in food processing and scrutinizing cutting-edge tools and techniques, the book seeks to equip researchers, industry professionals, policymakers and enthusiasts with actionable insights into the dynamic interplay between biotechnology and the food supply chain. Set against the backdrop of burgeoning global populations, environmental concerns, and an increased demand for nutritious and sustainable food options, this book aims to illuminate the multifaceted impact of biotechnology on the traditional realm of food processing. It navigates through the challenges in consumer acceptance, presents advancements in functional foods, and delves into the revitalization of traditional food and beverage production through biotechnological interventions. The overarching goal is to facilitate a deep understanding of how genetic engineering enhances nutrition, flavor engineering crafts impeccable tastes and biotechnology fosters food safety and preservation. By addressing ethical challenges, regulatory considerations, and future perspectives, the book positions itself as an essential resource for navigating the evolving landscape of food science and sustainability. This work stands out for its inclusivity and global impact, ensuring that diverse voices contribute to discussions on the regulatory landscape, ethical considerations and future horizons of biotechnological applications, aiming to shape the discourse and practices within the evolving domain of biotechnology and food science.

Contents:

1. Introduction to Biotechnology in Food Processing

2. Nutritional Enhancement: Beyond the Basics

3. Flavor Engineering: Crafting the Perfect Taste

4. Food Safety and Preservation: Innovations for a Safer Tomorrow

5. Consumer Perception and Acceptance: Navigating the Challenges

6. Development of Functional Foods using Biotechnological Approaches

7. Biotechnological Innovations in Fermented Traditional Beverages

8. Biotechnological Revolutions in Bakery Processing

9. Biotechnological Advancesin Milk Processing

10. Biotechnological modernisation in Meat and Meat Products

11. Biotechnological Advancements in Seafood Processing

12. Biotechnological Innovations in Packaging and Sensors in Food Processing

13. Biotechnological Precision in Agriculture and Food Traceability

14. Biotechnology in Quality Analysisand Sensory Evaluation

15. Biotechnological Horizons in Food Processing: Future Perspectives and Challenges.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

3-031-96526-4

OCLC:

1534197632