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Elsevier

Smart Engineering Approaches to Food Safety and Shelf Life Extension

Safer and Fresher Foods

  • 1st Edition - July 1, 2026
  • Latest edition
  • Editors: Yogesh K. Ahlawat, Navnidhi Chhikara, Ashutosh Singh
  • Language: English

Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety… Read more

Description

Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of current food preservation and processing. Readers will find fresh insights and practical knowledge across various disciplines, with an emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality.

Alongside sustainable practices, sections also cover high-pressure processing, pulsed electric fields, novel packaging materials designed to minimize spoilage and contamination, intelligent packaging systems, and process optimization techniques. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technologies.

Key features

  • Explores the latest engineering techniques and technologies utilized in food preservation and processing
  • Examines the impact of engineering innovations on enhancing the quality, safety, and shelf-life of food products
  • Discusses the role of engineering in addressing sustainability challenges in the food industry

Readership

Professionals, researchers, academicians, and students in the fields of food science, and engineering, technology

Table of contents

1. Introduction to Food Preservation and Processing

2. Fundamentals of Food Preservation

3. Engineering perspectives in Equipment design and facility layout

4. Quality Enhancement in Food Preservation

5. Ensuring Food Safety through Engineering

6. Sustainability in Food Preservation and Processing

7. Clean and green engineering solutions for food processing -I

8. Clean and green engineering solutions for food processing -II

9. Innovation/Revolution in Thermal Processing

10. Packaging Innovations for Food Preservation

11. Robotics and Automation in Food Processing

12. Nanotechnology in Food Preservation

13. Computational Modeling in Food Preservation

14. Integration of IoT and Big Data Analytics

15. Mathematical Modeling of Shelf Life Prediction: Techniques and Applications

16. Analytical Formulation for Quality Decay Kinetics: Approaches and Methodologies

17. Comparative Evaluation of Processing and Conservation Strategies: Quantitative Methods and Tools

18. Food Technology and Commercialization Challenges: Innovations and Real-World Applications in Fresh Food Engineering

19. Future Perspectives and Challenges

Product details

  • Edition: 1
  • Latest edition
  • Published: July 1, 2026
  • Language: English

About the editors

YA

Yogesh K. Ahlawat

Dr. Yogesh K. Ahlawat is a plant biotechnologist and molecular biologist who earned his PhD from Michigan Technological University, United States, where his doctoral research focused on enhancing biofuel production through the manipulation of plant cell wall biosynthesis. In addition to bioenergy research, Dr. Ahlawat investigates postharvest trait improvement in fruits and vegetables using multi‑omics approaches, examines soil microbial biodiversity, and explores bioremediation strategies for environmental management. With over 13 years of experience in functional genomics, postharvest genomics, and crop improvement methodologies, he has an established record of impactful publications and has worked extensively across a wide range of crops to dissect key quantitative and qualitative traits supporting smart agriculture practices. He serves on the editorial boards of several leading journals, including BMC, Frontiers, and MDPI. He is the recipient of multiple national and international honors, including a National Overseas Fellowship, a Doctoral Finishing Fellowship, a Best Graduate Teaching Award, and several competitive international and national travel grants awarded by prestigious funding agencies.

Affiliations and expertise
Professor, Department of Life Sciences, Faculty of Allied Health Sciences, Shree Guru Gobind Singh Tricentenary University, Gurugram, Haryana, India

NC

Navnidhi Chhikara

Dr. Chhikara has worked with Central Institute of Post-harvest Institute of Post-harvest Engineering & Technology, Punjab, India and Lovely Professional University, Punjab, India on different aspects of traditional food products, grain processing, extrusion and functional foods. She has eleven years of teaching and research experience and taught various subjects in areas of food technology, health foods and food safety at graduate and postgraduate level. She received best research paper awards at national and international level. She has published more than seventy-five publications in national and international journals of high repute and five international books.
Affiliations and expertise
Guru Jambheshwar University of Science and Technology, India

AS

Ashutosh Singh

Dr. Singh holds a Ph.D. degree in Bioresource Engineering from McGill University, Quebec, Canada, where his research work focused on design, development, and application of electrohydrodynamic drying system for dehydration of heat-labile food products. His Ph.D. work also explored application of molecular dynamic modeling system to study the effect of external food processing stressors on the conformation of food proteins. At University of Guelph, Dr. Singh’s leads the Agri -Food Engineering Research Lab, where his research group works on development of novel food processing methods and the use of physical, chemical, engineering, bioinformatics, and biotechnological tools to improve the understanding of the nutritional component of food at the molecular level. In recent years, Dr. Singh’s research group has expanded its research domain to include fabrication and application of biosensors including electrochemical, Quartz-Crystal Microbalance (QCM) and colorimetric biosensors to identify food allergens and toxins. His research group also specializes in development of novel nanoparticles from agri-food by-products and their application to improve agricultural and environmental sustainability. He has authored over 60 peer-reviewed research articles and contributed to several research projects funded by National Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture, Food and Rural Affairs, and MITACS.
Affiliations and expertise
University of Guelph, Canada