Emerging Technologies for the Food Industry 1st Edition

Capture the future of food with Emerging Technologies for the Food Industry 1st Edition by C. Anandharamakrishnan and Jeyan Arthur Moses. This authoritative volume delivers a timely overview of cutting-edge processing, preservation, and packaging innovations shaping today’s global and regional food sectors.

Explore concise, practical coverage of novel processing techniques—non-thermal methods, high-pressure processing, pulsed electric fields, membrane technologies, nanotechnology applications, and smart packaging—framed around food safety, quality, and sustainability. Written for professionals, researchers, and advanced students, the book connects engineering principles with real-world industry challenges, offering insights relevant to manufacturers in India, Asia, Europe, and North America.

Understand how new technologies reduce waste, extend shelf life, and improve nutrient retention while meeting regulatory and consumer demands. Clear explanations and industry-focused examples help food technologists, R&D teams, and supply chain managers translate innovation into scalable solutions for dairy, bakery, beverage, and processed food sectors.

Whether you’re updating curriculum, evaluating investments in production modernization, or seeking strategies to enhance sustainability and competitiveness in regional markets, this edition is a practical, forward-looking resource.

Bring innovation to your operations and education—invest in knowledge that bridges science and practice. Order your copy of Emerging Technologies for the Food Industry 1st Edition today and stay ahead in the rapidly evolving food industry.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.