Kumar / Dey Emerging Technology in Food Processing

Erscheinungsjahr 2026
ISBN: 978-3-032-24505-2
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 399 Seiten

Reihe: Biomedical and Life Sciences

This book outlines and explores the emerging technologies revolutionizing food processing, offering a comprehensive understanding of emerging technologies such as plant and cell based foods, space foods, 3-D food printing, personalized nutrition, precision agriculture, nanotechnology in food, the role of artificial intelligence in food processing, smart food packaging and food waste reduction technologies.

 guides readers in a wide range of food industry roles  in implementing precision agriculture, smart farming and personalized nutrition. Also, this text highlights underexplored areas such as food waste reduction technologies and nutraceutical applications and introduces emerging skills required for future roles in food technology and processing.

Zielgruppe

Research

Autoren/Hrsg.

Kumar, Yogesh

Dey, Swarnima

Inhaltsverzeichnis

Overview of Emerging Technology in Food Processing.- Plant Based Foods.- Cell Based Foods.- Space Foods.- Precision Agriculture.- 3-D Food Printing.- Personalized Nutrition.- Nanotechnology in Food Science.- Smart Food Packaging.- Artificial Intelligence in Food Processing.- Food Waste Reduction Technology.

Über Autor(innen)

Dr. Yogesh Kumar is a Professorat SRM University, Delhi-NCR, Sonepat in Haryana, India

Dr. Swarnima Dey is an Assistant Professor at SRM University, Delhi-NCR, Sonepat in Haryana, India