Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

The book "Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications" explores new techniques and technologies that have changed the dairy and food sector, providing enhanced food safety labeling, nutritional security, and value-added products at reasonable cost.

\n Format: Hardback
\n Length: 300 pages
\n Publication date: 01 March 2021
\n Publisher: Apple Academic Press Inc.
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This groundbreaking new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, delves into a plethora of recently emerged techniques and technologies that have undergone a transformative impact on the dairy and food sector. By enhancing the stability and economic viability of processes, these innovative solutions have revolutionized the industry landscape. The editors firmly believe that the global adoption of these novel technologies will bring significant benefits to consumers, including improved food safety labeling, enhanced nutritional security, and the availability of value-added products at affordable prices.

The book is meticulously organized into three distinct sections, each exploring technological trends and advancements in dairy research and industry, emerging technological developments, and the potential for advanced research in the food, health, and processing industries.

In the first section, the book provides a comprehensive overview of the technological advancements that have shaped the dairy industry. It explores cutting-edge techniques such as precision fermentation, genetic engineering, and advanced milk processing, highlighting their role in improving product quality, sustainability, and profitability. The authors shed light on the latest research findings and applications, providing valuable insights for researchers, industry professionals, and policymakers alike.

The second section delves into emerging technological developments that have the potential to revolutionize the food industry. It discusses emerging technologies such as artificial intelligence, blockchain, and nanotechnology, exploring their applications in food production, supply chain management, and food safety monitoring. The authors discuss the challenges and opportunities associated with these technologies, as well as their potential to address global food security, nutrition, and sustainability issues.

The third section presents a vision for potential advanced research in the food, health, and processing industries. It encourages researchers and scholars to explore new frontiers and develop innovative solutions that address the complex challenges facing the food industry. The authors highlight the importance of interdisciplinary collaboration and the need for interdisciplinary research to address the multifaceted nature of food systems.

In conclusion, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications is a comprehensive and authoritative resource that provides a deep understanding of the latest technological advancements and their applications in the dairy and food sector. By exploring the potential of precision fermentation, genetic engineering, and advanced milk processing, as well as emerging technologies such as artificial intelligence, blockchain, and nanotechnology, the book offers valuable insights for researchers, industry professionals, and policymakers alike. The vision for potential advanced research in the food, health, and processing industries encourages interdisciplinary collaboration and the development of innovative solutions to address the complex challenges facing the food industry.

\n Weight: 678g\n
Dimension: 159 x 241 x 23 (mm)\n
ISBN-13: 9781771889124\n \n