商品描述
Transforming Biotech in Food Processing is a comprehensive and forward-thinking exploration at the intersection of biotechnological innovations and global food processing. In a world where the demands for healthier, more sustainable and flavorful food options are escalating, this work is a pivotal guide for navigating the transformative landscape of biotechnology in the food industry. The purpose of this work is to provide a holistic understanding of how biotechnological advancements reshape the production, consumption and impact of food on a global scale. By tracing the historical evolution of biotechnology in food processing and scrutinizing cutting-edge tools and techniques, the book seeks to equip researchers, industry professionals, policymakers and enthusiasts with actionable insights into the dynamic interplay between biotechnology and the food supply chain. Set against the backdrop of burgeoning global populations, environmental concerns, and an increased demand for nutritious and sustainable food options, this book aims to illuminate the multifaceted impact of biotechnology on the traditional realm of food processing. It navigates through the challenges in consumer acceptance, presents advancements in functional foods, and delves into the revitalization of traditional food and beverage production through biotechnological interventions. The overarching goal is to facilitate a deep understanding of how genetic engineering enhances nutrition, flavor engineering crafts impeccable tastes and biotechnology fosters food safety and preservation. By addressing ethical challenges, regulatory considerations, and future perspectives, the book positions itself as an essential resource for navigating the evolving landscape of food science and sustainability. This work stands out for its inclusivity and global impact, ensuring that diverse voices contribute to discussions on the regulatory landscape, ethical considerations and future horizons of biotechnological applications, aiming to shape the discourse and practices within the evolving domain of biotechnology and food science.
商品描述(中文翻譯)
《食品加工中的生技轉型》是一部全面且具前瞻性的探索，聚焦於生技創新與全球食品加工的交匯點。在一個對於更健康、更可持續及更具風味的食品選擇需求日益增加的世界中，本書是導航食品產業中生技轉型景觀的重要指南。本書的目的是提供一個整體的理解，說明生技進步如何重塑食品的生產、消費及其對全球的影響。透過追溯食品加工中生技的歷史演變，並仔細檢視尖端工具和技術，本書旨在為研究人員、業界專業人士、政策制定者及愛好者提供可行的見解，了解生技與食品供應鏈之間的動態互動。
在全球人口快速增長、環境問題及對營養和可持續食品選擇需求增加的背景下，本書旨在闡明生技對傳統食品加工領域的多面影響。它探討了消費者接受度的挑戰，介紹了功能性食品的進展，並深入研究了透過生技介入來振興傳統食品和飲料生產的過程。其主要目標是促進對基因工程如何增強營養、風味工程如何打造完美口感，以及生技如何促進食品安全和保存的深刻理解。通過探討倫理挑戰、法規考量及未來展望，本書定位為導航食品科學和可持續性不斷演變的景觀的重要資源。
本書因其包容性和全球影響力而脫穎而出，確保多元聲音參與對生技應用的法規環境、倫理考量及未來視野的討論，旨在塑造在不斷演變的生技和食品科學領域中的話語和實踐。
作者簡介
Dr. Pratik Subhash Gaikwad, Ph.D., is an Assistant Professor at D. Y. Patil Deemed to be University, Navi Mumbai, Maharashtra, India. He is a seasoned professional with prior experience as a Scientist at Mumbai Veterinary College and as a faculty member at Amity University, Maharashtra, India. He holds a Ph.D. (Food Process Engineering) and M.Tech. (Food Science and Technology) from National Institute of Food Technology, Entrepreneurship, and Management (formerly Indian Institute of Food Processing Technology), Thanjavur, Tamil Nadu, India. He earned his B.Tech. (Food Technology) from Vasantrao Naik Marathwada Agricultural University, Maharashtra, India. He is a prolific author, having published several research articles and book chapters with renowned publishers including Elsevier, Springer, Wiley, and Taylor & Francis. Over the past five years, he has actively contributed to the peer-review process of various scientific journals, reviewing over 600 manuscripts. His expertise spans Food Process Engineering, Food Science and Technology, Food Packaging, Agriculture, Biotechnology and Chemical Engineering. He has developed innovative on-package natural and synthetic color-change indicators to monitor the freshness and spoilage of food products. A dedicated member of several professional bodies, Dr. Pratik S. Gaikwad continues to excel in academia and scientific research. Dr. Pintu Choudhary, Ph.D., is an Assistant Professor at Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, Bihar, India is a distinguished professional in Food Science and Technology. He holds a doctoral and master's degree in Food Process Engineering and Food Science and Technology from the National Institute of Food Technology, Entrepreneurship, and Management (formerly known as the Indian Institute of Food Processing Technology), Thanjavur, Tamil Nadu, India. He earned his Bachelor's degree in Food Science from Govind Ballabh Pant University of Agriculture and Technology, Uttarakhand, India. Dr. Choudhary has excelled in national-level exams, receiving a Senior Research Fellowship during his Ph.D. He achieved 1st rank in the Junior Food Analyst exam by FSSAI and was part of the winning team in the 'India Smart Protein Innovation Challenge 2021-22' for a millet-based probiotic drink. His research spans nano-scale food processing, process modeling, probiotics, 3D food printing, nonthermal processing, and plant proteins. As an author of research articles and book chapters, a member of professional bodies, and a journal reviewer, Dr. Pintu Choudhary contributes significantly to the academic and scientific community.
作者簡介(中文翻譯)
普拉提克·蘇巴什·蓋克瓦德博士 (Dr. Pratik Subhash Gaikwad, Ph.D.) 是印度馬哈拉施特拉邦納維孟買的 D. Y. Patil 大學的助理教授。他是一位經驗豐富的專業人士，曾在孟買獸醫學院擔任科學家，並在印度馬哈拉施特拉邦的阿米提大學擔任教職。他擁有來自印度泰米爾納德邦坦賈武爾的國家食品技術、創業與管理研究所（前身為印度食品加工技術研究所）的食品工藝工程博士學位及食品科學與技術碩士學位。他在印度馬哈拉施特拉邦的瓦桑特拉奧·奈克馬拉地瓦農業大學獲得食品技術學士學位。他是一位多產的作者，已與包括 Elsevier、Springer、Wiley 和 Taylor & Francis 等知名出版社發表了多篇研究文章和書籍章節。在過去五年中，他積極參與各種科學期刊的同行評審過程，審閱了超過 600 篇手稿。他的專業領域涵蓋食品工藝工程、食品科學與技術、食品包裝、農業、生物技術和化學工程。他開發了創新的包裝內天然和合成顏色變化指示劑，以監測食品產品的新鮮度和變質情況。作為多個專業機構的專注成員，普拉提克·S·蓋克瓦德博士在學術和科學研究方面持續表現卓越。
平圖·喬達里博士 (Dr. Pintu Choudhary, Ph.D.) 是印度比哈爾邦普薩的拉賈恩德拉·普拉薩德中央農業大學的助理教授，是食品科學與技術領域的傑出專業人士。他擁有來自國家食品技術、創業與管理研究所（前身為印度食品加工技術研究所）的食品工藝工程和食品科學與技術的博士及碩士學位。他在印度烏塔拉坎德邦的戈文德·巴拉布·潘特農業與技術大學獲得食品科學學士學位。喬達里博士在國家級考試中表現優異，在攻讀博士學位期間獲得了高級研究獎學金。他在 FSSAI 的初級食品分析師考試中獲得第一名，並參加了“印度智慧蛋白創新挑戰 2021-22”獲勝團隊，該團隊開發了一種基於小米的益生菌飲品。他的研究涵蓋納米級食品加工、過程建模、益生菌、3D 食品列印、非熱處理和植物蛋白。作為研究文章和書籍章節的作者、專業機構的成員以及期刊評審，平圖·喬達里博士對學術和科學社群做出了重要貢獻。
