Structured Foods

Gnana Moorthy Eswaran U, is a Research Scholar in the Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, India. He completed his post-graduate degree in Food Science and Technology from NIFTEM, Thanjavur, India. His research interests include food processing and preservation, food microbiology, extraction of functional compounds, non-thermal technologies, designing alternative food structures, waste valorization, and food packaging. He has published research papers, review papers, book chapters, microbial strains (NCBI), and popular articles in peer-reviewed journals. Dr. Prem Prakash Srivastav, Professor of Food Science and Technology in Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He completed his Ph.D. from the Indian Institute of Technology Kharagpur. His research interests include the development of specially designed convenience, functional and therapeutic foods, extraction of nutraceuticals, and development of various low-cost food processing machinery. He has published 75 research papers in peer-reviewed international and national journals and proceedings. Dr. Brijesh Srivastava is a Professor at the Department of Food Engineering and Technology, Tezpur University, India. He completed his Ph.D. from IIT Kharagpur, the Agricultural and Food Engineering Department. He has supervised nineteen Post-graduates and three Ph.D., students. He has published more than 25 research papers in peer-reviewed journals, several book chapters, and a book. He also organized many national and international conferences.

1. Food Structure: Introduction. 2. Encapsulation: Advanced Techniques & Application. 3. Plant-based Foods: Advanced Structuring Techniques. 4. 3D & 4D Structure Food Printing. 5. Gelation: Organogel, Aerogel, Hydrogel, Xerogel, Cryogel, Oleogel & Oleofoams. 6. Emulsification & Spherification. 7. Designer Foods. 8. Micronization & Texturization. 9. Clean Meat Technology. 10. Starch: Application in the structuring of food system. 11. Protein: Application in the structuring of food system. 12. Polysaccharides: Application in the structuring of food system. 13. Imaging Techniques in Food Structure Analysis. 14. Food Structure: Stability, Digestibility, and Bioavailability