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Rising Stars in Nutrition and Food Science Technology: Application of Emerging Technologies in the Food Industry

Rising Stars in Nutrition and Food Science Technology: Application of Emerging Technologies in the Food Industry
Author: Debao Niu
Publisher: Frontiers Media SA
Total Pages: 148
Release: 2023-10-26
Genre: Medical
ISBN: 2832529216
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Frontiers in Nutrition is delighted to launch the Rising stars in Nutrition and Food Science Technology 2022 article collection. This collection showcases the high-quality work of internationally recognized researchers in the early to mid-stages of their research careers. Recognizing the future leaders of Nutritional research is fundamental to safeguarding tomorrow's driving force in innovation. While future innovations in nutrition and food science technology are yet to be discovered, this Research Topic will give us a hint at whom to follow.

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies
Author: Sabu Thomas
Publisher: CRC Press
Total Pages: 620
Release: 2018-09-03
Genre: Technology & Engineering
ISBN: 1351360264
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This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry
Author: Darwin G Caldwell
Publisher: Elsevier
Total Pages: 527
Release: 2012-12-03
Genre: Technology & Engineering
ISBN: 0857095765
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The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

Nutritional Science and Technology

Nutritional Science and Technology
Author: Tejpal Dhewa
Publisher: John Wiley & Sons
Total Pages: 350
Release: 2023-08-29
Genre: Science
ISBN: 1394229097
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NUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals. Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.

Food Science and Technology

Food Science and Technology
Author: Oluwatosin Ademola Ijabadeniyi
Publisher: de Gruyter
Total Pages: 0
Release: 2021
Genre: Science
ISBN: 9783110667455
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This book presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science and technology as well as food industry professionals and entrepreneurs.

Rising Stars in Veterinary Regenerative Medicine: 2022

Rising Stars in Veterinary Regenerative Medicine: 2022
Author: Janina Burk
Publisher: Frontiers Media SA
Total Pages: 168
Release: 2023-12-18
Genre: Medical
ISBN: 2832541240
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Veterinary patients, from companion to farm animals, play a key role in our society and economy as members of families which provide leisure or sustenance. Therefore, their health and welfare are of utmost importance and should be supported by all means available. The field of regenerative medicine offers new opportunities to understand and treat diseases, with a growing interest to benefit animals not only as models but also as patients. The rapid expansion of the veterinary regenerative medicine field demands for continuous innovation. A big share of the affiliated research is contributed by dedicated young researchers willing to advance the standard of animal care.

Leveraging Food Technology for Obesity Prevention and Reduction Efforts

Leveraging Food Technology for Obesity Prevention and Reduction Efforts
Author: Institute of Medicine
Publisher: National Academies Press
Total Pages: 118
Release: 2011-08-26
Genre: Medical
ISBN: 0309212618
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Obesity is a major public health challenge. More than one-third of the U.S. adult population is considered obese, a figure that has more than doubled since the mid-1970s. Among children, obesity rates have more than tripled over the same period. Not only is obesity associated with numerous medical complications, but it incurs significant economic cost. At its simplest, obesity is a result of an energy imbalance, with obese (and overweight) people consuming more energy (calories) than they are expending. During the last 10-20 years, behavioral scientists have made significant progress toward building an evidence base for understanding what drives energy imbalance in overweight and obese individuals. Meanwhile, food scientists have been tapping into this growing evidence base to improve existing technologies and create new technologies that can be applied to alter the food supply in ways that reduce the obesity burden on the American population. Leveraging Food Technology for Obesity Prevention and Reduction Effort examines the complexity of human eating behavior and explores ways in which the food industry can continue to leverage modern food processing technologies to influence energy intake. The report also examines the opportunities and challenges of altering the food supply-both at home and outside the home-and outlines lessons learned, best practices, and next steps.

Frontiers in Chemistry: Rising Stars

Frontiers in Chemistry: Rising Stars
Author: Steve Suib
Publisher: Frontiers Media SA
Total Pages: 910
Release: 2020-04-17
Genre:
ISBN: 2889635805
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The Frontiers in Chemistry Editorial Office team are delighted to present the inaugural “Frontiers in Chemistry: Rising Stars” article collection, showcasing the high-quality work of internationally recognized researchers in the early stages of their independent careers. All Rising Star researchers featured within this collection were individually nominated by the Journal’s Chief Editors in recognition of their potential to influence the future directions in their respective fields. The work presented here highlights the diversity of research performed across the entire breadth of the chemical sciences, and presents advances in theory, experiment and methodology with applications to compelling problems. This Editorial features the corresponding author(s) of each paper published within this important collection, ordered by section alphabetically, highlighting them as the great researchers of the future. The Frontiers in Chemistry Editorial Office team would like to thank each researcher who contributed their work to this collection. We would also like to personally thank our Chief Editors for their exemplary leadership of this article collection; their strong support and passion for this important, community-driven collection has ensured its success and global impact. Laurent Mathey, PhD Journal Development Manager

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Author: Craig Leadley
Publisher: Woodhead Publishing
Total Pages: 0
Release: 2015-12-09
Genre: Technology & Engineering
ISBN: 9781782424475
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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing.