Current Developments in Biotechnology and Bioengineering

Advances in Food Engineering book is a unique source of state-of-art information about scientific and technological advances in food engineering. It gives specific understanding of the engineering properties of food materials such as the morphological, physico-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability guiding them towards a new era and future of food processing.