Novel and Alternative Methods in Food Processing 1st Edition

Novel and Alternative Methods in Food Processing, 1st Edition by delivers a compelling exploration of cutting-edge technologies reshaping the global food industry. Perfect for food scientists, process engineers, and production managers in North America, Europe, Asia and beyond, this volume spotlights practical, science-backed approaches that improve safety, sustainability, and product quality.

Dive into clear, accessible chapters on non-thermal techniques such as high-pressure processing, pulsed electric fields, cold plasma, and ohmic heating, alongside emerging biological and fermentation-based innovations. Each section balances foundational theory with real-world applications—helping readers understand how these methods extend shelf-life, retain nutrients, reduce energy consumption, and meet modern regulatory and consumer demands.

Written for both industry professionals and academic audiences, the book emphasizes implementation: case studies, process optimization strategies, and comparative analyses that guide decision-making for small-scale producers and multinational manufacturers alike. Whether you’re improving food safety protocols, pursuing cleaner-label formulations, or reducing environmental footprint, you’ll find actionable insights to translate research into production.

With a practical, forward-looking perspective, Novel and Alternative Methods in Food Processing equips you to evaluate technology trade-offs, forecast market impacts, and design robust processing lines that align with HACCP, GMP and sustainability goals. Engaging, authoritative, and globally relevant, this 1st Edition is an essential resource for anyone shaping the future of food.

Order your copy today to stay ahead in a rapidly evolving field and bring innovative, reliable processing solutions to your operation.

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