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Innovative Food Packaging and Processing Technologies
Present and Future
- 1st Edition - November 21, 2024
- Editor: Daniela Bermudez-Aguirre
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 7 4 2 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 7 2 4 1 - 3
Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but al… Read more
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Request a sales quoteInnovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma. This volume also provides insights about using nanotechnology for food safety and preservation. A special section of the book includes information about novel ingredients, product development, and product and package functionality. The book also includes some of the most recent information regarding packaging technologies and packaging materials and the challenges associated with future food packaging. This book covers the point of view of industry and equipment manufacturers related to novel interventions. The role of the consumer in accepting innovative technologies and products such as 3-D food printing is also presented, making it a unique resource for researchers, graduate students, and professionals in the food industry.
- Thoroughly explores some innovative food processing and packaging technologies currently under research
- Provides most recent information regarding product development, innovative ingredients, and some packaging materials in the food science/food engineering arena
- Covers industry, equipment manufacturers, and consumer points of view
Researchers and faculty working in novel technologies, like packaging engineers, People from the food industry, mainly those in Research and Development or Innovation Departments, are ideal candidates for reading this book to learn about new technologies and be tested for novel products, Undergraduate students with further interest in Food Processing and Packaging, consumers interested in novel food products, and researchers from different areas, such as crop science, chemical engineering, materials science, or biotechnology
SECTION I: Food Processing
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial Implementation
16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial Implementation
16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
- No. of pages: 690
- Language: English
- Edition: 1
- Published: November 21, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780323917421
- eBook ISBN: 9780323972413
DB
Daniela Bermudez-Aguirre
Daniela Bermudez-Aguirre has a background in Food Engineering (BSc), Food Science (MSc), and Engineering Science, with a focus on Food Engineering (PhD). She currently works as a Research Food Technologist at USDA Eastern Regional Research Center in Wyndmoor, PA where she uses innovative interventions to control foodborne pathogens in different food products. During her graduate and post-doctorate work at Washington State University (WSU), she was involved in the development of nonthermal technologies for food processing and preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet, cold plasma, and ozone. Her research at WSU also included projects funded by the Department of Defense (DoD) to improve the quality of military rations without compromising the food safety using innovative thermal processing. Afterwards, she worked as a senior research scientist for Lockheed Martin, a contractor of NASA. At NASA Johnson Space Center, she was the principal investigator of a project that used cold plasma to disinfect vegetables grown and consumed in-orbit by astronauts. In the last few years, she has been a consultant to industry and research centers about the use and applications of cold plasma equipment. She is the author of more than 60 peer-review publications, editor of 3 books in Food Engineering, and reviewer of over 50 high-impact journals in food science and technology. She has more than 20 years of experience working on nonthermal technologies for food safety and product development.
Affiliations and expertise
USDA ARS Eastern Regional Research Center