This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.
In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.
About the Author: Mónica Chávez-González, PhD, is a Professor-Investigator at the School of Chemistry of the Universidad Autónoma de Coahuila, Mexico.
Jose Juan Buenrostro-Figueroa, PhD, is a Research Professor at the Research Center for Food and Development, A.C., Mexico.
Cristobal N. Aguilar, PhD, is Dean of the School of Chemistry at the Autonomous University of Coahuila, México.
