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Innovative Food Packaging and Processing Technologies
Present and Future
- 1st Edition - December 1, 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 Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can soon be tra… Read more
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Request a sales quoteInnovative Food Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can soon be transferred to this industry. It also provides information about other novel technologies that are started to be investigated but show potential use in the industry, like PEF, cold plasma, megasonic, radiofrequency, infrared, nanotechnology technologies. Other sections cover the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, with examples including packaging aspects, food regulations, plant-based alternatives to animal foods, consumer phobia/acceptance of new technologies.
A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.Innovative Food Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can soon be transferred to this industry. It also provides information about other novel technologies that are started to be investigated but show potential use in the industry, like PEF, cold plasma, megasonic, radiofrequency, infrared, nanotechnology technologies. Other sections cover the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, with examples including packaging aspects, food regulations, plant-based alternatives to animal foods, consumer phobia/acceptance of new technologies.
A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.
A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.Innovative Food Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can soon be transferred to this industry. It also provides information about other novel technologies that are started to be investigated but show potential use in the industry, like PEF, cold plasma, megasonic, radiofrequency, infrared, nanotechnology technologies. Other sections cover the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, with examples including packaging aspects, food regulations, plant-based alternatives to animal foods, consumer phobia/acceptance of new technologies.
A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.
- Thoroughly explores the non-thermal food processing as well as novel food packaging strategies technologies currently under research
- Provides most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena
- Covers regulatory, industry, 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: 600
- Language: English
- Edition: 1
- Published: December 1, 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