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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

BooksJournals

    • Harvesting the Sea

      • 1st Edition
      • December 1, 2026
      • Thilina Jayawardena + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 1 9 0 6
      • eBook
        9 7 8 0 4 4 3 2 9 1 9 1 3
      Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement explores the remarkable potential hidden within the depths of our oceans. Encompassing over two-thirds of the Earth's surface, the marine ecosystem possesses an astonishing array of biodiversity and contains a trove of bioactive compounds that can revolutionize human health and wellbeing. In a world where functional foods are gaining prominence for their ability to provide targeted health benefits, this book delves into the untapped potential of marine bioresources and reveals the captivating journey of their discovery, sustainable utilization, and prospects. Written by a global team of experts, this book underscores the pressing need for innovative solutions in nutrition and healthcare. Modern lifestyles, stress, and the rise of chronic diseases demand a shift toward functional foods that promote well-being and disease prevention. Organized by marine bioresources, nutritional and bioactive compounds, functional food types, and therapeutic properties, chapters highlight the potential of marine-derived bioactive compounds and offer insights into their integration into functional foods. Through a meticulously researched exploration, readers are invited to understand how these compounds can contribute to a more vibrant and fulfilling life. With its interdisciplinary approach, Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement is a valuable resource for nutritionists, food scientists, biotechnologists, researchers, and anyone intrigued by the profound relationship between our oceans and human health. As a bridge between conventional foods and dietary supplements, this book illuminates the path toward a healthier, more functional future through the wonders of marine bioresources.

    • Nutritional Strategies, Predictive Models, and Sustainable Policies

      • 1st Edition
      • June 1, 2026
      • Sandeep K. Panda + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 6 7 1 6
      • eBook
        9 7 8 0 4 4 3 2 3 6 7 2 3
      Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

    • Food and Consumer Behavior

      • 1st Edition
      • June 1, 2026
      • Herbert L. Meiselman
      • English
      • Hardback
        9 7 8 0 4 4 3 2 9 1 3 9 5
      • eBook
        9 7 8 0 4 4 3 2 9 1 4 0 1
      What and how we eat has big implications for our health, our society and the environment. Therefore, it is crucial that we understand what people eat, the reasons why people eat the way they do, and how we can best change food consumer practices. Food is the biggest business in the world, but until recently the emphasis has been on food science and technology (the food product) and not on the food consumer. But there has been a lot of progress in the past 10-20 years on consumer research for foods. There is currently no reference that pulls together these developments. Comprehensive Food and Consumer Behavior 1e will emphasize methods for studying consumer responses to foods. The book will also emphasize cross-cultural approaches to studying consumer food behavior, with the goal of extending the field to all parts of the globe, including Asia and Africa.

    • Utilities in the Food Factories

      • 1st Edition
      • June 1, 2026
      • Seid Mahdi Jafari + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 5 1 7 8
      • eBook
        9 7 8 0 1 2 8 1 9 6 1 7 5
      Utilities in the Food Factories: Unit Operations and Processing Equipment in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for utilities within food production factories. These processes and unit operations are very important in terms of providing enough resources for production lines.All the chapters analyse in detail the importance of food industry utilities, such as boilers, compressors, electricity generators, refrigeration systems, water and wastewater treatment facilities, cleaning in place (CIP), automation and control, fire extinguishing and emergency, Lightening, Aeration, ventilation, and air conditioning systems. Thus the book serves a whole single reference summarizing the utilities in the industrial sector.Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment

    • Evaluating Oral Probiotics and Prebiotics

      • 1st Edition
      • May 1, 2026
      • Amir Mortazavian + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 8 3 5 6
      • eBook
        9 7 8 0 4 4 3 2 9 8 3 6 3
      Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics.

    • Fermented Foods for Wellness

      • 1st Edition
      • May 1, 2026
      • Muhammad Shahzad Aslam + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 1 6 5 0 0
      • eBook
        9 7 8 0 4 4 3 3 1 6 5 1 7
      Fermented Foods for Wellness: Understanding Processes and Biosensors delves into the beneficial impact of fermented foods on reducing chronic inflammation, which is linked to numerous diseases. The book comprehensively explores how fermented foods like miso, kefir, and turmeric can enhance bioavailability and promote an anti-inflammatory response in the body. By examining the role of inflammation in various health conditions such as Inflammatory Bowel Disease and arthritis, the book provides valuable insights into the relationship between diet and health.The second section, titled The Industrial Fermentation Process, discusses how biosensor technology deciphers complex flavor compounds in fermented foods. It highlights sustainable fermentation practices and their transformative impact on various industries. The book underscores the importance of optimizing bioreactors to create ideal conditions for microbial growth, thus paving the way for future product development. By combining scientific research with practical applications, this book serves as an essential guide for understanding the intersection of nutrition, health, and industrial processes.

    • Extrusion Cooking for Food and Feed

      • 1st Edition
      • May 1, 2026
      • Amit Baran Das + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 9 8 7 2
      • eBook
        9 7 8 0 4 4 3 2 9 9 8 8 9
      Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.

    • Applied Advanced Technologies in Marine Fish Aquaculture

      • 1st Edition
      • May 1, 2026
      • Daniel Benetti
      • English
      • Hardback
        9 7 8 0 1 2 8 2 4 2 8 7 2
      • eBook
        9 7 8 0 1 2 8 2 4 2 9 0 2
      Applied Advanced Technologies in Marine Fish Aquaculture provides detailed overviews on the most advanced technologies for full-cycle production of marine fish, from hatchery to market. The book describes original technical protocols that were improved over the years to assist the reader in all stages of aquaculture projects development, from inception to operation, at both research and commercial scales.Professor Daniel Benetti conveys here all his extensive and successful experience working with dozens of commercially important marine fish species in several countries throughout the world. He addresses all basic and applied aspects of marine fish aquaculture, presenting the most advanced methods and protocols for all stages of the production cycle, from broodstock reproduction and management to spawning, larval rearing and early developmental stages including nursery and growout methods.Applied Advanced Technologies in Marine Fish Aquaculture is innovative as it takes a practical, applied approach of merging science and technology of tropical and subtropical marine fish aquaculture into a state-of-the-art compendium with detailed guidelines that will serve as seminal reference for students, researchers, managers, investors, consultants, government officers and other professionals working in the field worldwide

    • Sustainable Solutions for Food Waste

      • 1st Edition
      • May 1, 2026
      • Amit K. Jaiswal + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 9 5 9 5
      • eBook
        9 7 8 0 4 4 3 2 3 9 5 8 8
      Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits.Organized into four sections, it comprehensively covers the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit, and section 4 discusses advanced applications of food waste and resource efficiency.

    • Nutritional and Health Aspects of Food in Oceania

      • 1st Edition
      • May 1, 2026
      • Diana Bogueva + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 5 2 7 6
      • eBook
        9 7 8 0 4 4 3 2 3 5 2 6 9
      Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners