“ Innovations in Food Technology” gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety. and novel ingredients for in the future. The book has four 4 section:  

    Section 1: Food processing, food microbiology

    Section 2: Nutritional security

    Section 3: New and enhanced food materials, as well as processing innovations to extend shelf life    Section 4: Reduction toxic effects

   In addition, this book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.

Given the above content, this book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.