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This book presents discussions on a range of topics including food spoilage and safe preservation, packaging, and sensory aspects. It presents traditional and innovative technologies for enhancing food safety and/or increasing shelf-life, and methods for the assessment and prediction of food safety and shelf-life.
List of contents
Food Spoilage and Food Safety. Shelf Life and Food Safety: Analysis, Methods, and Techniques. Sensory Methods for Shelf Life Assessment of Foods. Modeling of the Shelf Life of Foods. Food Quality and Food Safety Assessment in Supply Chain. Food Product Development: Science, Shelf Life, and Quality. Packaging of Foods: Science, Shelf Life & Quality. Active Packaging of Foods: Science, Shelf Life, and Quality. Fresh and Refrigerated Foods: Science, Shelf Life, and Quality. Dried Foods: Science, Shelf Life, and Quality. Frozen Foods: Science, Shelf Life, and Quality. Thermal Treatment of Foods: Science, Shelf Life, and Quality. Thermal Treatment of Foods: Science, Shelf Life, and Quality. Non-Thermal Processing of Foods: Science, Shelf Life, and Quality. Chemical Treatment of Foods: Science, Shelf Life, and Quality. Natural Preservatives for Improvement of Shelf Life. Active Packaging of Foods. Smart Packaging for Managing and Monitoring Shelf Life and Food Safety. Aseptic Packaged Food: Science, Shelf Life, and Quality. Foods with Edible Coatings: Science, Shelf Life, and Quality. Instrumental Methods for Food Safety and Shelf Life Assessment. Hygienic Design and Cleaning. Food Quality and Safety Regulation Issues.
About the author
Dr Basharat Nabi Dar is a graduate in Agricultural Sciences and did his MS and PhD in Food Technology. He started his professional career in 2012 as Assistant Professor of Food Technology at IUST, Awantipora, India. He has been a Visiting Scientist at the Institute of Food Science, Cornell University, USA under the CV Raman Fellowship of the University Grants Commission, India. He is the recipient of the UGC research Award 2014-16 in the field of Agricultural sciences. He is on the expert panel of Joint FAO/WHO Expert meeting on the prevention and control of microbiological hazards in fresh fruits and vegetables (JEMRA). He is the Coordinator of the Food Testing Laboratory sponsored by the Ministry of Food Processing and Industries, India. He is also associated with several research projects as a PI/Co-PI/member. Recognition of his contributions has provided ample opportunities to collaborate, present talks, interact with professionals and has an active presence in public policy discourse through his position as a technical expert to WHO/FAO, & the GOI. He has editorship of 5 books and has more than 90 publications in his field.
Manzoor Ahmad Shah (Ph.D.) is working as Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc degree from Islamic University of Science & Technology, Awantipora, India, and PhD (Food Technology) from Pondicherry University, Puducherry, India. The author was awarded with the gold medal for outstanding performance during his MSc degree program. Dr. Shah has more than 40 publications in the internationally reputed journals and books. He has edited four book related to Food Science and Technology. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Shabir Ahmad Mir
(Ph.D.) obtained his Ph.D. in Food Technology from Pondicherry University, Puducherry, India. He is presently an Assistant Professor at the Government College for Women, M. A. Road, Srinagar, India. He received the best Ph.D. Thesis Award for outstanding research in the field of food technology. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters and edited ten books.
Summary
This book presents discussions on a range of topics including food spoilage and safe preservation, packaging, and sensory aspects. It presents traditional and innovative technologies for enhancing food safety and/or increasing shelf-life, and methods for the assessment and prediction of food safety and shelf-life.
