Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging, or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, Nonthermal Processing Technologies for Food provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors, and upper level students will also find the book a valuable text on the subject.

Howard Q. Zhang, PhD serves as Center Director, USDA ARS Western Regional Recsearch Center, Albany, CA.
Gustavo V. Barbosa-Canovas, PhD is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA.
V.M. (Bala) Bulasubramanium, PhD is Associate Professor of Food Safety Engineering in the Departments of Food Science and Technology and Food Agricultural and Biological Engineering. The Ohio State University, Columbus, OH.
C. Patrick Dunne, PhD is Senior Research Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Directorate of the U.S. Army Natick Soldier Center, Natick, MA.
Daniel F. Farkas, PhD is Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis, OR.
James T.C. Yuan, PhD is Senior Technical Manager, Global Beverage R&D at PepsiCo, Valhalla, NY.