About Book

Food engineering is critical in achieving high-quality food production. Consumer taste has become increasingly discriminating, resulting in pressures to improve the flavour quality of food products at ever-higher stages: from simple combinations of basic taste components to the "flavour" stage, which combines basic taste sensations and flavours; to the "combined taste" stage, which incorporates food textures; and to the still higher stage of integrated taste, which incorporates cultural and psychological factors. These changes have resulted in an increase in demand for food products with excellent features at the pinnacle of food quality. Food production at these scales will need the use of novel food engineering techniques. Food engineering is a scientific, academic, and professional area that analyses and applies engineering, science, and mathematics concepts to food manufacture and operations, such as food processing, production, handling, storage, conservation, control, packaging, and distribution. Food engineering is regarded a multifaceted and restricted profession due to its reliance on food science and larger engineering disciplines such as electrical, mechanical, civil, chemical, industrial, and agricultural engineering. Food engineers use this knowledge to the cost-effective design, manufacture, and marketing of sustainable, safe, nutritious, healthful, aesthetically pleasing, inexpensive, and high-quality ingredients and foods, as well as the creation of food systems, machinery, and instruments.

This book provides detailed explanation of the various concepts and applications of food engineering. It picks up individual branches and explains their need and contribution in the context of the growth of the field. It presents a worldwide view on the cutting-edge research, innovation, and developing trends in food process engineering. It deals with contribution of food additives, hydrocolloids in food, maillard reaction products and mycotoxin decontamination aspects in food. It also explores nutraceuticals for functional foods, probiotic food products and bioaerosols in the food and beverage. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge. This book attempts to assist those with a goal of delving into the field of food engineering. 

About Author

Jackson Everly has served as a Guest Lecturer at Community College, Tabasco. He received his Ph.D. in Food Science and Technology from the Public State University, Ohio. His research interests are in the food processing techniques to optimize food quality and nutrition. He has won over 10 awards and recognitions for his researches and teaching service. Everly has contributed numerous articles and  papers on biochemical engineering, biotechnology, fermentation technology, food technology and applied microbiology. He also serves as a member of a prestigious editorial board for an international journal and has given over 20 presentations at international conferences on food engineering.