Automatic Technology in Food Technology examines the role of automation technology in food industry, starting from automation process control and different role robotics play in food industry. The text provides readers with the importance of Wireless Sensor Networks (WSNs) in food and agriculture industries along with intelligent quality control systems in food processing based on Fuzzy Logic. A case study on `Advanced method for the control of food processes' has also been discussed to give the practical implementation of automated technology in Food industry

Sustainability in the Food Industry examines various aspects of food industry including an overview of agriculture and sustainability in supply chain and food industry. Food industry is a complicated, vast and diverse industry, supplying food all around the work for the sustenance of human lives. Provides the reader with insight into the strategies related to the industry's sustainability, so as to understand the main agenda behind establishing a systematic framework for Quality, Safety and Sustainability in Food Industry.

Food quality control and management has been an important issue since the time when ancient people dried meat, vegetables and fruits to be used in the next season. Over the years, people became more involved in the processing and production of safe and sustainable food items that brings better taste and quality to the consumer. But the fact is that the processing methods, the results and the way in which food was preserved for later use became even more complicated and sophisticated. One of the first preservation techniques used in ancient times was salting. Salt was used to reduce the risk of developing fungus and other microorganisms in food. Though, the lack of knowledge in microbiology and food pathology hindered the development of more techniques to preserve quality, texture, taste and aroma. For this reason, as the time passed, people started to develop new techniques that preserved food in it natural characteristics. It was studied how to control the decay process and how to improve the food quality by controlling various risk factors effectively. These methods were introduced with the help of increasing knowledge in the field of microbiology and biotechnology. The findings helped to develop different substances, methods and equipment to reduce the risks in preserved and packaged food. These techniques were useful for improving shelf life and for providing sustainable food items that stay healthy for a longer period of time. Nowadays, advancements in food quality and control have brought the innovative features of quality management that collect: management, checks, inspection and testing procedures. There is a great emphasis on managing the quality factor through multiple aspects and implementing the highest standards of HACCP and ISO so that consumers take safe and healthy food. The more recent developments are towards the environmentally friendly packaging and use of healthy methods to reduce risks to the ecosystem. This book covers all the basic concepts regarding the history, present practices and all the future possibilities affecting quality control in the food industry. This will help readers in the understanding of the importance of food quality control in the food industry and its evolution towards the highest standard of consumer-focused production.

The Handbook addresses questions related to film grades, types of packages for different types of foods and packaging technologies. Additionally the book provides a review of new and emerging technologies. It shows how direct contact between the packed commodity and the plastic is likely to result in the transfer of polymer additives, adventitious impurities such as monomers, catalyst remnants, and residual polymerization solvents. Novel food packaging techniques is a standard reference for the food industry in optimizing the use of packaging to improve product safety and quality.

Applied Nutrition and Food Technology introduces the readers to the application of technology in the field of food and technology, as it goes on to explain what food technology is and updates the people with the history of food science. Listing the various principles of food technology and preservation. Also discussed in the book are the methods of food technology, the role of fruits, vegetables, meat and the products based on it, in providing the required nutrition to the people. It also provides the readers with knowledge on the preservation practices in the storage of meat and meat-based products, discussing the future possibilities in the field of applied nutrition and food technology.

Principles of Food Sanitation talks about the food sanitation principles in the context of food requirements in the society. It comprises the assessment of food quality and personal hygiene in food handling. It provides the reader with the fundamental understanding of food sanitation, foodborne microorganisms, food retailing, waste management and environmental pollution in terms of food sanitation. This book also discusses about agricultural food sanitation practices and postharvest losses, foodborne microorganisms, food retailing and sanitation, photo-degradation of foodstuffs, water supply and sanitation and environmental pollution, waste management, and food sanitation.

Tropical Food Science discusses about food science and its various related fields like food microbiology, food engineering and processing, food chemistry and biochemistry. It also discusses the tropical food science from the global perspective, its geography and climate. The nutritional values of some tropical foods like proteins, carbohydrates, fat and oil, vitamins have also been discussed. This book throws light on the nutritive value of food, importance of food labels on packaged foods as it tells about the ingredients and nutrients contain inside it. There is a discussion about food processing and nutrition of tropical foods, the effects of processing and storage of food and the various processes affecting food nutrient content like fertilizers, milling, blanching, canning etc. Also discussed in the book is food absorption and digestion and its related aspects like absorption of the digestive products and digestive enzymes and small intestine.