Emerging Technologies for the Food Industry

C. Anandharamakrishnan, PhD, has been the Director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur, India, since 2016. Before that, he was Principal Scientist and Coordinator for the Academy of Scientific and Innovative Research (AcSIR) at CSIR-CFTRI. has more than two decades of experience in research and administration. His areas of research include the design of engineered nano- and micro-scale delivery systems for the controlled and targeted release of food bioactive compounds, 3D food printing, engineered human dynamic gastrointestinal system and glycemic index studies, spray drying and spray-freeze-drying of food products, and computational modeling of food processing operations. He is also the author and editor of 10 books and 68 book chapters published by reputable publishers. He has supervised 13 PhD theses and more than 50 bachelor’s and master’s theses. Dr. Anandharamakrishnan is an elected Fellow of the National Academy of Sciences (FNASc), Fellow of the National Academy of Agricultural Sciences (NAAS), Fellow of the Royal Society of Chemistry (FRSC), Fellow of the Royal Society of Biology (FRSB), and Fellow of the Association of Food Scientists and Technologists (India)–AFST(I) and the Institute of Engineers (FIE). He is also the recipient of the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018, Tamil Nadu Scientist Award 2018, and the AIFPA Special Platinum Jubilee Award for Development of Food Processing Technology and Innovation 2018. He has received several other awards, including Dr. B. D. Tilak Chemcon Distinguished Speaker Award 2016 from the Indian Institute of Chemical Engineers (IIChE), the Dr. M. Sabir Oration Award 2017 from the Indian Society of Veterinary Pharmacology and Toxicology, Best Director of the Year 2018 and Visionary Leader of the Year 2018 from the Integrated Chamber of Commerce and Industries (ICCI). During his PhD studies, he was awarded the prestigious Commonwealth Scholarship Programme of Government of the United Kingdom. Jeyan Arthur Moses, PhD, is working as Assistant Professor in Food Process Engineering, India. His research focuses on 3D printing of foods, computational modeling of food processing systems, nutraceutical delivery systems, and food nanotechnology, as well as on simulation and validation of three-dimensional airflow pressure patterns in grain beds, which he carried out at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada. He has received a National Academy of Sciences India (NASI) Young Scientist Platinum Jubilee Award, Association of Food Scientists & Technologists India (AFSTI) Young Scientist Award, Society of Chemical Industry (SCI)-UK Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award (Bangkok), Science & Engineering Research Board (SERB) Early Career Research Award, TN State Council for Science and Technology Travel Grant for Young Scientists and Grant for Dissemination of Innovative Technology, AFSTI Dr. K.R. Bhattacharya Memorial Travel Grant,and SERB- ITS Grant. He has also received best paper and model awards in various technical platforms.

VOLUME 1: FUNDAMENTALS OF FOOD PROCESSING TECHNOLOGY 1. Trends in Food Processing and Technology 2. Food Preservation and Hurdle Technology 3. Minimal Processing and Edible Coating 4. Unit Operations in Food Processing 5. Electromagnetics and Its Allied Applications in Food Processing 6. Ohmic Heating of Foods 7. Novel Methods of Food Quality Evaluation 8. Nanotechnology for the Food Industry VOLUME 2: ADVANCES IN NONTHERMAL PROCESSING TECHNOLOGIES 1. High-Pressure Processing of Foods 2. Applications of Ultrasound in Food Processing 3. High-Intensity Pulsed Light Technology 4. Electrospinning and Electrospraying Processes 5. Pulsed Electric Field Processing of Foods 6. Cold Plasma Applications for the Food Industry 7. Applications of Ozone in Food Processing 8. Advancements in Sub and Supercritical Processes VOLUME 3: ICT APPLICATIONS AND FUTURE TRENDS IN FOOD PROCESSING 1. Computational Modeling of Food Processing Operations 2. Robotics and Automation in the Food Industry 3. Artificial Intelligence in Food Processing 4. Big Data, Internet of Things, and Cloud Computing in the Food Industry 5. Block Chain Management for the Food Industry 6. Approaches for Improved Delivery of Nutrients 7. Micro- and Nanofluidics in Food Engineering 8. Novel Drying Techniques 9. Smart and Intelligent Packaging of Foods 10. 3D Printing of Foods