1st Edition
Future Crops and Processing Technologies for Sustainability and Nutritional Security
Our current food system faces challenges across the board – from ensuring food security and reducing environmental impact to managing costs and minimizing waste. Fortunately, cutting-edge food processing technologies play a critical role in paving the way for a more sustainable future. Taking a two-track approach, Future Crops and Processing Technologies for Sustainability and Nutritional Security presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. There are various crops that are nutritious, but under-utilized. Crops covered are those that are climate resilient and exhibit less use of water and zero discharge to environment, such as millets and legumes like chickpea, groundnuts, and pigeon pea.
Key Features:
- Provides a comprehensive literature review on the opportunities and challenges in achieving sustainability and nutritional security.
- Presents compatible, relevant crops to address both sustainability and nutritional security.
- Discusses the emerging technologies/crops/food products to justify sustainability and potential to ensure nutritional security.
This book also provides information on all aspects related to the processing and use of sustainable technologies and crops. The use of technologies like 3D printing, novel drying methods, high pressure processing, high-voltage treatments, and the proper combination of conventional methods are addressed.
Section A: Sustainable Food Processing Technologies
1. Sustainable Food Processing Technologies
Dibya Ranjan Dash, Niveditha Asaithambi, Sushil Kumar Singh and Poonam Singha
2. Novel Drying Technologies
Asutosh Mohapatra, Tanya Nagpal, Nikita Sanwal, Tapasya Kumari, Manaswini Barik and Jatindra K. Sahu
3. 3D Printing: Formulation Engineering, Technological Effects, and Applications in Food Processing
Sukirti Joshi, Jatindra K. Sahu, Maria Charalambides, Sangeeta Prakash and S.N. Naik
4. Processing of Food Using Light Sources
Ajit K. Mahapatra, Hema L. Degala and Poliana M. de Souza
5. Applications of Cold Plasma in Food
Ramkrishna Salunke, Manisana Athokpam, Shalini Arya and Roji Waghmare
6. Food Texturization
Ajay Kumar Swaranakar, Soumitra Banerjee and Rakesh Kumar Raigarh
7. Emerging Encapsulation Techniques
Pintu Choudhry and Lavanya M. N.
8. Food Irradiation
Lata I. Shukla, Albert Jonathan Bareh, Aadil Ashraf, Raksha Goswami and P. Vivek Vardhan
9. Sustainable Food Packaging
Ajit Kumar Singh, Arunima Singh, Rasika Mane and Youn Suk Lee
Section B: Nutritional Security
10. Future Staples for Nutrition Security and Sustainability
Joanna Kane-Potaka, Seetha Anitha, Stefania Grando, Parkavi Kumar, Raj Bhandari and Madhuvanti Kale
11. Impact of Processing on Micronutrient Bioavailability
Meena Kumari and Anjum Khanam
12. Edible Flowers: Potential Applications for Nutritional Security
Payel Ghosh, Lavnya Devraj and Rahul Subhash Yadav
Section C: Policy Regulations and Road Map for Sustainable Food System
13. Policy for Sustainability and Nutritional Security
Swati Jain, Anu Srivastava, Miranda Hendry, Darija Kvesic and Leon Booth
14. Future Road Map for Sustainability and Nutritional Security
Susmita Chandra
Biography
Soumya Ranjan Purohit is Assistant Professor at Tezpur University, Assam. He has five years of Teaching and Research Experience. Dr. Purohit completed his doctoral studies at Indian Institute of Technology Kharagpur and Post-doctoral research at South Dakota State University, USA. His research interest is food bioprocessing with particular emphasis on sustainability.
Vasudha Sharma is Assistant Professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur and has more than 10 years of teaching and applied research experience in food processing technologies. She has published widely in the areas of functional foods, non-dairy probiotics, sustainable food technologies, process optimization and nanobiosensors for food safety.
Meena Kumari is working as an Assistant Professor at Amity University, Noida, Uttar Pradesh, India. Her research area is focused on bioavailability of nutrients from foods. She has done her Ph.D. from CSIR-Central food technological research institute, Mysuru, Karnataka. She had published papers in peer reviewed international SCI journals. She had also presented papers at various national and international conferences.
Kasi Muthukumarappan has established himself as a global leader in research and mentoring within the food processing sector. He has obtained 65 grants, totaling over $20 million, as a Principal Investigator and co-PI. His scholarly output includes over 250 peer-reviewed publications and more than 350 regional, national, and international presentations. His international recognition stems from his pioneering work in nonthermal processing, rheological properties, and the thermo-chemical conversion of biomass. Dr. Muthukumarappan’s research encompasses fruit juices' rheological properties, coproducts' value addition, and efficient biomass conversion.
Joanna Kane-Potaka is a marketing expert with global leadership in public, private sectors and with non profit organizations including four CGIAR centers - WorldFish, Bioversity, International Water Management Institute (IWMI), and most recently at International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) as the Assistant Director General of External Relations. She began her career as an agricultural economist and later moved into market research in agribusiness and spent most of her career in international development.
