Food innovations and non-thermal processing: Blockchain and food traceability

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Abstract

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

•Covers all key aspects of food quality and safety from farm to fork.
•Highlights emerging technologies and innovations in food processing and packaging.
Original languageEnglish
Title of host publicationFood Science and Technology: Trends and Future Prospects
EditorsOluwatosin Ademola Ijabadeniyi
PublisherDe Gruyter
Chapter15
Pages383-399
Number of pages16
ISBN (Electronic)978-3-11-066757-8
ISBN (Print)978-3-11-066745-5
Publication statusPublished - 2021
MoEC publication typeA3 Part of a book or another research book

Field of science

  • Food science

Fingerprint Dive into the research topics of 'Food innovations and non-thermal processing: Blockchain and food traceability'. Together they form a unique fingerprint.

Citation for this output