Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of foods and how they impinge on our daily lives through consumersâ selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.
About the Editors
Anna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. McElhatton has an undergraduate degree in Pharmacy and M.Phil and PhD from the Queenâs University of Belfast in Northern Ireland. Her main research interests include food safety (of dairy products), sensory aspects of food preference, and ethical issues in research.
Paulo J. Sobral is a Full Professor and Vice-Dean of the Faculty of Animal Science and Food Engineering at the University of São Paulo (USP). Sobral is a Food Engineer with an MS in Food Engineering (UNICAMP, Brazil), and a PhD in Processing Engineering (ENSIC-INPL, France). His main research interests include glass transition of freeze-dried fruits, meat quality, and development of edible and/or biodegradable films.
About the Series Editor
Kristberg Kristbergsson is Professor of Food Science in the Department of Food Science and Nutrition at the University of Iceland. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods, and delivery systems for bioactive compounds.