Smart Engineering Approaches to Food Safety and Shelf Life Extension - Safer and Fresher Foods

Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods provides solutions that have revolutionized the way we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of food preservation and processing in the 21st century. The book offers fresh insights and practical knowledge across various disciplines, with its emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality. It includes high-pressure processing, pulsed electric fields, and novel packaging materials designed to minimize spoilage and contamination. Other important topics covered are: intelligent packaging systems, process optimization techniques, besides sustainable practices. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technology.

List of contents

1. Introduction to Food Preservation and Processing
2. Fundamentals of Food Preservation
3. Engineering perspectives in Equipment design and facility layout
4. Quality Enhancement in Food Preservation
5. Ensuring Food Safety through Engineering
6. Sustainability in Food Preservation and Processing
7. Clean and green engineering solutions for food processing -I
8. Clean and green engineering solutions for food processing -II
9. Innovation/Revolution in Thermal Processing
10. Packaging Innovations for Food Preservation
11. Robotics and Automation in Food Processing
12. Nanotechnology in Food Preservation
13. Computational Modeling in Food Preservation
14. Integration of IoT and Big Data Analytics
15. Mathematical Modeling of Shelf Life Prediction: Techniques and Applications
16. Analytical Formulation for Quality Decay Kinetics: Approaches and Methodologies
17. Comparative Evaluation of Processing and Conservation Strategies: Quantitative Methods and Tools
18. Food Technology and Commercialization Challenges: Innovations and Real-World Applications in Fresh Food Engineering
19. Future Perspectives and Challenges

About the author

Dr. Yogesh K. Ahlawat is currently an Associate Professor at Chandigarh University, Mohali, Punjab, India. He holds a PhD in the enhancement of biofuel production through plant cell wall biosynthesis, earned from Michigan Tech University in the United States. His research focuses on manipulating lignin biosynthesis in poplars to enhance biofuel yield. Dr. Ahlawat has developed hundreds of transgenic lines by overexpressing and silencing specific genes and transcription factors in Populus trichocarpa, the pioneering bioenergy tree, using tissue-specific promoters. With 13 years of extensive experience in functional genomics, postharvest genomics, and crop enhancement methodologies, Dr. Ahlawat has a commendable record of publishing impactful research. Dr. Ahlawat serves on the editorial boards of several prestigious journals such as the BMC series, Frontiers in Plant Science, Frontiers in Microbiology and Nutrition, and MDPI. His contributions have been recognized internationally through awards such as the Doctoral Finishing Fellowship, Best Graduate Teaching Award, and Best PhD Research Award. He holds several patents and has secured numerous national and international travel grants from esteemed organizations.
Dr. Chhikara has worked with Central Institute of Post-harvest Institute of Post-harvest Engineering & Technology, Punjab, India and Lovely Professional University, Punjab, India on different aspects of traditional food products, grain processing, extrusion and functional foods. She has eleven years of teaching and research experience and taught various subjects in areas of food technology, health foods and food safety at graduate and postgraduate level. She received best research paper awards at national and international level. She has published more than seventy-five publications in national and international journals of high repute and five international books.Dr. Singh holds a Ph.D. degree in Bioresource Engineering from McGill University, Quebec, Canada, where his research work focused on design, development, and application of electrohydrodynamic drying system for dehydration of heat-labile food products. His Ph.D. work also explored application of molecular dynamic modeling system to study the effect of external food processing stressors on the conformation of food proteins. At University of Guelph, Dr. Singh’s leads the Agri -Food Engineering Research Lab, where his research group works on development of novel food processing methods and the use of physical, chemical, engineering, bioinformatics, and biotechnological tools to improve the understanding of the nutritional component of food at the molecular level. In recent years, Dr. Singh’s research group has expanded its research domain to include fabrication and application of biosensors including electrochemical, Quartz-Crystal Microbalance (QCM) and colorimetric biosensors to identify food allergens and toxins. His research group also specializes in development of novel nanoparticles from agri-food by-products and their application to improve agricultural and environmental sustainability. He has authored over 60 peer-reviewed research articles and contributed to several research projects funded by National Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture, Food and Rural Affairs, and MITACS.

Product details

• Assisted by: Navnidhi Chhikara (Editor), Ashutosh Singh (Editor), Yogesh K. Ahlawat (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Release: 01.05.2026
• EAN: 9780443403972
• ISBN: 978-0-443-40397-2
• Weight: 450 g
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General