Skip to main content
View Cart

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.

  • Advances in Edible Packaging Systems for Food Preservation

    Processing, Bioactive Agents and Preservation
    • 1st Edition
    • March 20, 2026
    • Zuhaib F. Bhat + 1 more
    • English
    Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.

  • Plant Proteins, Bioactive Peptides, and Healthy Foods

    Nutritional Properties, Functional Applications, and Processing Innovations
    • 1st Edition
    • March 2, 2026
    • Zhongjiang Wang + 4 more
    • English
    Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations, offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations also provides insights into the latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability. Chapter experts highlight the challenges and opportunities in plant-based utilization including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets.

  • Aquaculture Mycology and Bacteriology

    • 1st Edition
    • March 1, 2026
    • Frederick S.B. Kibenge + 2 more
    • English
    Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic bacterial or fungal species is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks).Aquacultur... Mycology and Bacteriology takes a comprehensive approach to facilitate research to develop vaccines or other similar pathogen mitigation measures, and is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

  • Clean Label Starch

    Processes, Properties and Functionality
    • 1st Edition
    • March 1, 2026
    • Parmjit Singh Panesar + 1 more
    • English
    Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.

  • Red Wine Technology

    • 2nd Edition
    • March 1, 2026
    • Antonio Morata
    • English
    Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.

  • Packaging Operations in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • March 1, 2026
    • Seid Mahdi Jafari + 1 more
    • English
    Packaging Operations 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 the packaging of different food products including conventional and modern packaging techniques. These processes and unit operations are important in the manufacture of various food products.Divided in four sections, “Principles of packaging “, “Different stages of packaging”, “Different packaging operations”, and “Novel packaging processes”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to packaging unit operations.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 food processing operations and equipment.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 118
    • February 13, 2026
    • English
    Advances in Food and Nutrition Research, Volume 118 provides the latest advances on nanoformulations that can be used in the food industry, including chapters that cover important topics such as Nanoformulation Used In The Food Industry, Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity, Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions, Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juicesm Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides, and more.Additional chapters explore Maximizing the utilisation of seafood resources, A novel cooking technique for seafood: sous-vide, and Vegetable oils as a source of omega-3 fatty acids – transgenic vegetable oil.

  • Handbook of Functional Foods

    Techniques, Analytics and Health Benefits
    • 1st Edition
    • February 9, 2026
    • Pradeep Kumar + 2 more
    • English
    Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.

  • Aquatic Waste Valorization

    Innovative Approaches and Sustainable Strategies
    • 1st Edition
    • February 3, 2026
    • Piyush Kashyap + 2 more
    • English
    Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies is a comprehensive guide for researchers and practitioners in food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. The book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. It covers emerging methodologies—includ... physical, chemical, and enzymatic processes—as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources.In addition, it discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, it not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine global policies and regulations shaping the future of aquatic waste valorization.

  • Seaweed in Health and Disease Prevention

    • 2nd Edition
    • January 29, 2026
    • Joël Fleurence + 1 more
    • English
    Seaweed in Health and Disease Prevention, Second Edition updates knowledge on the therapeutic and functional activities related to algae and their compounds. The book includes a new chapter on the use of seaweed and seaweed products in the current war against viral-based exposures, a result of the massive research effort stemming from the global Covid Pandemic, along with the improvement of the nutritional value of algae via enzymatic or fermentation treatments. These treatments are at the origin of the production of oligosaccharides, presenting interesting biological activities for the human microbiota.Chapter updates on seaweed’s biochemical characteristics such as proteins, lipids, and polysaccharides are also addressed.

Related subjects