Innovative Food Packaging and Processing Technologies Present and Future

Langue : Anglais

Résumé
Sommaire
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Innovative Food Processing and Packaging Technologies: Present and Future presents the latest information about technologies that are currently under research and can be transferred to the industry shortly. 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. This book also includes the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, examples include 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.

Section I: Food processing and product development c) Emerging Food Processing Technologies1. The future of PEF in food processing2. Cold plasma in food processing applications3. Megasonic treatments in food processing4. Radiofrequency in food processing5. Novel applications of infrared in food processing6. Recent advances of nanotechnology in food processingd) Ingredients and product development7. Novel technologies to process functional ingredients8. Microalgae in food processing9. Processing of insect-based food products10. Innovative processing of plant-based food products as alternatives of meat, poultry and seafood

Section II: Food packaging 11.Novel packaging materials12. Packaging materials from food waste13. Antimicrobials in food packaging materials14. Active, smart and intelligent packaging15. Retort containers for Shaka processing: the limit of packaging in thermal processing

Section III: Recent development in novel technologies: The future 16. Isochroic freezing in food processing17. CRISPR in food processing18. 3D printing in food manufacturing19. Sustainable food processing technologies

Section IV: Industry, government and consumer20. Equipment manufacturers: how fast novel technologies are entering the industry21. Opinions about novel technologies: a food industry perspective22. The future of regulation on novel technologies23. Consumer acceptance and neophobia

Daniela Bermudez-Aguirre has a background in Food Engineering (BSc), Food Science (MSc), and Engineering Science, with a focus on Food Engineering (PhD). 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.

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