Overview

Safety in the food industry is of paramount importance for ensuring the quality and integrity of food products. One of the key issues is maintaining safety and quality as preservation methods become more varied and complex. Individual technologies can be combined to achieve the right balance of safety, quality and shelf life for particular products. A deep understanding of the complexities and innovations in food processing address critical challenges and help chart a course towards a safer and more sustainable food future. Energy Efficient Technologies for Food Safety, Quality, and Security explores the latest advancements in technology aimed at ensuring the safety and quality of our food supply. It discusses the mechanisms, application conditions, and advantages and disadvantages of selected food preservation techniques. Covering topics such as food security, post-harvest packaging, and sustainable packaging solutions, this book is an excellent resource for food safety consultants, auditors, and practitioners, policymakers, professionals, researchers, scholars, academicians, and more.

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9798369383421

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Dr. Pallavi is currently working as an Associate Professor in Faculty of Public Health, Poornima University, Jaipur Rajasthan India. She has received her B. Sc. Health Science (Health Management) Degree from SHIATS, Allahabad, M. Sc. In Nutritional Sciences Degree from University of Allahabad, India and Ph.D. in the area of Public Health Nutrition from SHUATS, Allahabad. She also qualified UGC-NET and worked as a Junior Research Fellow in the DST-UKIERI funded International Project. She published more than 10 papers in Peer Reviewed and Refereed Journals, 1 Patent publication, 3 books with International Publishers and 2 books with National Publishers, 5 book chapters and many articles in the magazines. She has organized more than 10 workshops, summer internships, training programs and national seminars and international conference as coordinator, convener, organizing secretary and chair. She has worked as a session chair, conference steering committee member, editorial board member, and reviewer in international/national Journal/ conferences. Her current research interests are Value addition, Community Nutrition and Public Health Nutrition. Dr. Dipali Saxena, an accomplished Assistant Professor, boasts over 10 years of academic experience in Food Sciences and Technology. She earned her Ph.D. in Food Technology from Jiwaji University, Gwalior, specializing in Nutraceuticals and functional foods. Graduating as the university topper and receiving the MSc. Gold Medal in Food Technology from Jiwaji University, Gwalior, Madhya Pradesh, highlights her academic excellence. Currently, Dr. Saxena serves as the Senior Faculty and Assistant Professor in the Department of Food Nutrition at Shri Vaishnav Institute of Home Science and Shri Vaishnav Institute of Agriculture, part of Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. Additionally, she holds positions as a Member of the Board of Studies (BOS), Faculty of Studies (FOS), and various committees including Admission, Cultural, Anti-ragging, ABC credit, and Library Committees at Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. Furthermore, Dr. Saxena guides PhD and MSc dissertations at the institute. She has developed Elective and Vocational courses in the Department of Food and Nutrition, aligning with the New Education Policy 2020. Additionally, she has restructured bachelor's and master's degree courses as per the same policy.

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