Food Product and Process Innovations (2 Vols-Set)

Contents: Section-1: RTE / RTC Products. Section-2: Beverages and Powders. Section-3: Novel Processes and Products. Section-4: Shelf Life Extension. Section-5: Quality Analysis and Management.

This book is a compilation of the major research and development work carried in the FCTL in the last one and a half decade. The Food Chemistry and Technology Laboratory (FCTL) is a research and analysis laboratory that is devoted to excellence in learning and research in the field of food science and technology. It has been a fundamental part of the Agriculture and Food Engineering Department, Indian Institute of Technology Kharagpur for the last over three decades. The major focus of FCTL is the development of novel and value added RTE/RTC/RTD health food and beverage products and process technologies for shelf life extension of high value perishable foods. 

There is a large growing demand for novel food products which not only provide health and nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and farmers. This book, which discusses the recent and emerging engineering and technological innovations for novel and convenience food products manufacturing and shelf life extension, will play an important role in development and commercial manufacture of such products. This book can be used as a comprehensive resource and reference book by the food processing professionals including scientists, technologists, researchers and students working in food processing industry, research institutions and universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research and developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry.