Delivering Functionality in Foods: From Structure Design to Product Engineering

This book aims to strengthen the scientific understanding of food product design and engineering, stimulate the development of innovative, complex, and structured products, and accelerate the development of suitable production processes. It brings together experts from various research areas to create an interdisciplinary approach to food design, covering health-related functionalities, process engineering, and product engineering.

Format: Paperback / softback
Length: 201 pages
Publication date: 18 December 2022
Publisher: Springer Nature Switzerland AG

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex, and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology, and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.

Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists, and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for the delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes, and technologies required for the design of functional foods.

The book begins by providing an introduction to the principles of food product design and engineering, including the importance of understanding the physical and chemical properties of food materials, the principles of food processing, and the principles of food packaging. It then moves on to discuss the various techniques and methods used in food product design, such as computer-aided design, simulation, and optimization.

Chapter 1 discusses the concept of food structure and its importance in delivering functionality. It explains how the structure of food can affect its taste, texture, and appearance, as well as its nutritional value and digestibility. The chapter also covers the different types of food structures, such as solid, liquid, and gel, and the methods used to create them, such as extrusion, molding, and freezing.

Chapter 2 discusses the concept of food functionality and its importance in delivering health benefits. It explains how food can be designed to provide specific health-related functionalities, such as reducing the risk of chronic diseases, improving digestion, and enhancing cognitive function. The chapter also covers the different types of functional ingredients used in food products, such as vitamins, minerals, and antioxidants, and the methods used to incorporate them into food products.

Chapter 3 discusses the concept of food processing and its importance in delivering functional food products. It explains how food processing can be used to modify the physical and chemical properties of food materials, such as increasing their shelf life, improving their texture, and reducing their fat content. The chapter also covers the different types of food processing techniques, such as heating, cooling, drying, and blending, and the methods used to control them, such as pasteurization, sterilization, and fermentation.

Chapter 4 discusses the concept of food packaging and its importance in delivering functional food products. It explains how food packaging can be used to protect food from spoilage, contamination, and oxidation, as well as to enhance its shelf life and attract consumers. The chapter also covers the different types of food packaging materials, such as plastic, paper, and glass, and the methods used to seal and package food products, such as vacuum sealing and heat sealing.

Chapter 5 discusses the concept of food product development and its importance in delivering functional food products. It explains how food product development can be approached from a multidisciplinary perspective, involving the collaboration of scientists, engineers, and marketers. The chapter also covers the different stages.

The book also discusses the challenges and opportunities associated with the development of functional food products, such as regulatory requirements, consumer preferences, and technological advancements. It provides examples of successful functional food products developed in recent years, such as probiotic yogurt, fortified cereals, and low-fat meat products, and highlights the key factors that contributed to their success.

In conclusion, Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists, and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology, and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. From the delivery of health-related functionalities to process and product engineering for the delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes, and technologies required for the design of functional foods. The book also discusses the challenges and opportunities associated with the development of functional food products, such as regulatory requirements, consumer preferences, and technological advancements. It provides examples of successful functional food products developed in recent years, such as probiotic yogurt, fortified cereals, and low-fat meat products, and highlights the key factors that contributed to their success.

Weight: 332g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030835729
Edition number: 1st ed. 2022