About Book

Food Science is a relatively young and rapidly developing science, mostly as a result of socioeconomic changes occurring in areas of the developed world. It is a multidisciplinary discipline that integrates chemistry, biochemistry, nutrition, microbiology, and engineering to equip students with the scientific understanding necessary to handle real-world challenges affecting the food system's several components. Food science draws on a variety of disciplines, including biology, chemical engineering, and biochemistry, in order to get a better understanding of food processes and to enhance consumer products. Food scientists, as guardians of the field, investigate the physical, microbiological, and chemical composition of food. They apply their results to the development of safe, nutritious, and sustainable foods, as well as novel packaging, that are now available on supermarket shelves. The discipline's foundation is a working knowledge of the chemistry of food components like as proteins, carbohydrates, lipids, and water, as well as the reactions that occur during processing and storage. Food science enables us to maximise the efficiency of our food supplies and reduce waste.

This book elucidates new techniques and the applications in the field of food science in a multidisciplinary approach. It elaborates on the different theories and concepts related to this area. The aim of this book is to present researches that have transformed this discipline and aided its advancement. It deals with aflatoxins in food, bioactive food components, fermentation processes, functional properties of food products, supply chains in food and identification of foodborne pathogen. It also focuses on biochemical parameters in foods for agricultural, industrial, and pharmaceutical uses, alternative foods and edible insect for food and feed. In this book, effort has been made to present the explanation of various methods of food safety, easy and simple. 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. With state-of-the-art inputs by acclaimed experts of this field, this book targets students and professionals alike.

About Author

Margaret Gastrell received her Ph.D in Food Science and Technology from the Public University,  Ontario. She is a Research Professor at Community College, Missouri; and teaches courses on food, nutrition and wellness. Her academic and research interests lie in the analysis of food safety, quality and nutrition in food industry. Gastrell has authored and edited numerous articles, journal papers and books in the field of food science and technology. She has also organized many national and international conferences and symposiums in the domain of food science and nutrition.