Series Editor: Anil Panghal, PhD

Scope: Bioprocessing in Food Science will comprise a series of volumes covering the entirety of food science, unit operations in food processing, nutrition, food chemistry, microbiology, biotechnology, physics and engineering during harvesting, processing, packaging, food safety, and storage and supply chain of food. The main objectives of this series are to disseminate knowledge pertaining to recent technologies developed in the field of food science and food process engineering to students, researchers and industry people. This will enable them to make crucial decisions regarding adoption, implementation, economics and constraints of the different technologies. Bioprocessing has revolutionised the food industry by allowing for more efficient and sustainable production methods. This comprehensive series will be focused on microbial fermentation, enzyme technology, genetic engineering, microbial transformations, and bioreactor design. As we continue to face challenges such as population growth and climate change, bioprocessing will play an increasingly important role in ensuring a sustainable food supply for future generations.
Manufacturers are looking for new opportunities to take a significant position in a food market that is continually changing as demand for healthy food rises in the current global environment. In the current scenario, academia, researchers and food industries are working in a scattered manner and different technologies developed at each level are not implemented for the benefits of different stake holders. Compiled reports and knowledge on bioprocessing and food products is a must for industry people. However, the advancements in bioprocesses are required at all levels for betterment of food industries and consumers.

The volumes in this series will be comprehensive compilations of all the research that has been carried out so far, their practical applications and the future scope of research and development in the food bioprocessing industry. The novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns will be covered in this series in an orderly fashion. These volumes will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering. Undergraduate, post graduate students and academicians, researchers in academics and in the industry, large- and small-scale manufacturers, national research laboratories, all working in the field of food science, agri-processing and food biotechnology will benefit.

About the Series Editor:
Anil Panghal, PhD, is working as an assistant scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar-INDIA. He worked as associate professor and research coordinator at the Lovely Professional University from 2016 to 2019. He has a demonstrable history of working in reputed food industries. Previously, he worked with Nestle as Production Manager for around nine years and also worked with Indo-Nissin Foods Ltd. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science and technology, FSMS and nutrition. He has expertise in study of bioactive compounds from edible parts of plants and has developed several products. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. He is on the editorial boards of various reputed journals. Dr. Anil Panghal was awarded with Young Scientist Award by Horticultural Society in Global Meet (GMST-2018), Indonesia. He was also awarded with Research Award-2018 by Lovely Professional University, India.

Submission to the series:
Please submit all book proposals to:
Dr. Anil Panghal
Ph.D. (Food Technology)
Assistant Scientist
Department of Processing and Food Engineering
CCS Haryana Agricultural University, Hisar
Former Production Manager, Nestle
Joint Secretary, AMI
anilpanghal@hau.ac.in

Published and Forthcoming Titles