Overview
Covers smart technologies over the entire food chain right from production to distribution
Provides the latest information on IoT based Smart Food Technologies and Sustainability
Explores inclusive technologies which are precise, time-efficient, and focused on enhancing quality and safety
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Table of contents (14 chapters)
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Smart Farming for Food Production
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Smart Food Safety in Food Supply Chain
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Sustainable Food Waste Management and Coproduct Recovery
Keywords
About this book
The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics , livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing; upcycling technologies in food and sustainable value stream mapping in the food industry.
This book will be a useful resource to graduate/undergraduate students and researchers in advanced food technology, practicing technologists/engineers in the food and related industries, food packaging industry, entrepreneurs and other scientists and technologists in smart and sustainable processes who seek information on design and development of these processes.
Editors and Affiliations
About the editors
Dr. Vasudha Sharma: She is working as Assistant Professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur, and has more than 10 years of teaching and applied research experience in food processing technologies. She has published widely in the areas of functional foods, non-dairy probiotics, process optimization and nanobiosensors for food safety. Dr. Sharma has guided more than 50 M.Tech students for their dissertation and has 7 PhD students’ in progress. She has over 20 research publications, 12 book chapters, 1 book, 5 popular articles and 3 patents (filed) to her credit. Currently, Dr. Sharma has Indian Council of Medical Research (ICMR) and National Project Implementation Unit (NPIU)-TEQIP funded research projects in the area of non-dairy functional probiotic product development. Dr. Sharma has received Centre for Quality and Food Safety (CQFS) Award 2021 on World Food Safety Day 2021 and has served as Member of Expert Committee for drafting academic curricula for Food Safety education in India. Dr. Sharma is also involved in several extension activities in the area of food safety. She is also currently, serving as the Vice President of AFSTI Delhi Chapter and Executive member for WICCI Delhi Food Processing Council.
Bibliographic Information
Book Title: Smart and Sustainable Food Technologies
Editors: Shalini Sehgal, Barinderjit Singh, Vasudha Sharma
DOI: https://doi.org/10.1007/978-981-19-1746-2
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive licence to Springer Nature Singapore Pte Ltd. 2022
Hardcover ISBN: 978-981-19-1745-5Published: 14 May 2022
Softcover ISBN: 978-981-19-1748-6Published: 15 May 2023
eBook ISBN: 978-981-19-1746-2Published: 13 May 2022
Edition Number: 1
Number of Pages: XIII, 413
Number of Illustrations: 1 b/w illustrations
Topics: Food Science, Food Microbiology