Trends & Prospects in Food Science & Processing Technology

Trends & Prospects in Food Science & Processing Technology

by Vipin Masih Prasad, Antima Gupta, Baljit Singh, Nityamanjari Mishra, Arghya Mani
  • ISBN: 9789388020556
  • Binding: Hardbound
  • Year: 2020
  • Language: ENGLISH
PRICE:  US $ 175.00
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The book is dedicated to the readers and researchers, who are integrated to know about diverse trending outcomes in the sector of Food Science & Post-Harvest Technology . Food Science and Post-Harvest Technology is a dynamic and vibrant sector and can help in overcoming food security and food safety issues. Latest interventions and technologies are developing every day. The book covers some of the recent technological advances related to Food Science and Processing Technology.


Prof. Vipin Masih Prasad, is working as a professor in Department of Horticulture, SHUATS, Prayagraj, (Allahabad). He completed his Bachelor and Master’s degree from Allahabad Agriculture Institute, Allahabad. Dr. Prasad completed his Ph.D. in Horticulture from Kanpur University, Kanpur. He started his carrier as a Lecturer (ad hoc) from 23-3-1996 and Joined as an Assistant Professor on 26-03-1997 at SHIATS, Allahabad, Uttar Pradesh, India. His field of specialization is vegetable Science & Post Harvest Technology of fruits and Vegetables. Dr. Prasad has long experiences (about 20 years) in Teaching / Research & Extension work. He successfully guided 8 Ph.D. and 65 post-graduate students in their research. He received several awards and recognitions. Dr. Prasad has membership of different National and International Societies and attached so many International /National Symposia, conferences etc. He has published more than 40 research papers in different National and International Journals and author of three books. Dr. Prasad is an expert member and external examiner for P.G. and Ph.D. Programmes of various Agricultural Universities in India. Dr. Prasad is also the member of advisory board for various national and International Journals.

Dr. Antima Gupta has completed her Ph.D. (Food Technology with specialization in Cereal Technology) from Punjab Agricultural University, Ludhiana, Punjab (India) which is funded by UGC-SRF in 2018. The examples of researches that she contributed are extraction of biosurfactant from marine Sponge, quality evaluation and utilization of germinated pseudocereals and development of variety of pasta. She earned Master of Science in Food Science and Technology from Pondicherry University. She has been a Gold Medalist  during her M.Sc. She has completed her bachelor of Science in Food Technology from Delhi University. She has published 4 research papers in International Journals and 2 papers in International Conference Proceeding, 1 Article review article, 4 book chapters. She has attended National and International conferences and Delivered 8 number of Oral and Poster presentation. She was awarded with Best Paper award in 3rd International Conference on Food Properties (ICFP.2018) Sharjah, United Arab Emirates.


  • Bio-colours in food industry-back to the future                                                                                                                 
  • Processing effect on the bioactive compounds of cereals                                                                                                                                             
  • Microalgae as functional ingredient                                                                                                                                                        
  •  Raman Chemical imaging : a multi-dimensional tool for food processing industries                                                                                                          
  • Yogurt as a fermented dairy product, Manufactured in dairy industries, Sri Lanka                                                                                                                                             
  • Cannabis infused foods                                                                                                                                                                                
  • Meat analogues : emerging meat free foods                                                                                                                                                                                                                                                                                                      
  • Quality Protein Maize- a Nutritive Gift                                                                                                                                   
  • Symbiotic and Health                                                                                                                                                                                    
  • Current Nano-encapsulation techniques applied in food industry                                                                                                                                                                             
  • Simulated food products                                                                                                                                                                                             
  • Post-harvest management, processing and value addition of mushroom                                                                                                                              
  • Application of nanotechnology in food processing and packaging                                                                                                                             
  • Phytochemistry, ethnobotanical and pharmacological properties in gourd family vegetables                                                                                                       
  • Processing and value addition of underutilized vegetable of Sikkim                                                                                         
  • Valorization of tomato processing waste – an industrial perspective                                                                                                       
  • Postharvest management, Processing and Value addition of temperate nuts                                                                                                                                                     
  • Floral arrangement: The kanguage of art that speaks                                                                                                                                     
  •  Post-harvest management, processing and value addition of Wheat                                                                                     
  • Storage of fresh horticultural produce: key to maximize storage life and marketable quality                                                                                        
  • Advanced Post-harvest Management of horticultural Crops                                                                                       
  •  Recent advancements in meat processing industry