Advances In Food Science And Technology, Volume 1

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

The Editors

Visakh P.M. is a Research Fellow at the School of Chemical Science at Mahatma Gandhi University. He has edited three books with Sabu Thomas for Wiley-Scrivener. He has been a visiting student at many European universities and is currently working at Charles University, Czech Republic. His research interests include polymer nanocomposites, bio-nanocomposites, rubber-based nanocomposites, fire- retardant polymers, and liquid crystalline polymers.

Sabu Thomas is a professor of polymer science and engineering at the School of Chemical Sciences, as well as the Director of the Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, India. He received his PhD in 1987 in polymer engineering from the Indian Institute of Technology (IIT), Kharagpur, India. He is a Fellow of the Royal Society of Chemistry, London, and a member of the American Chemical Society. He has been ranked fifth in India with regard to the number of publications (most productive scientists). He also received the coveted Sukumar Maithy Award for the best polymer researcher in the country in 2008.

Laura B. Iturriaga is a food engineer, researcher, and lecturer in the food physics-chemistry field at the Faculty of Agriculture and Industrial Agriculture, Universidad Nacional de Santiago del Estero (UNSE), Argentina. She successfully defended her PhD at the Universidad de La Plata (UNLP).

Pablo Daniel Ribotta studied chemical engineering at the Universidad Nacional de Cordoba (UNC) in Argentina and finished his PhD at the Universidad Nacional de la Plata in 2002. He is currently a research member of the National Research Council of Argentina (CONICET), and Full Professor of Food Technology and Director of the Instituto Superior de Investigacion, Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.