Full Product Details
Author: C Anandharamakrishnan (National Institute of Food Technology, and CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), India) ,
Jeyan Arthur Moses (National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), India) ,
S Priyanka (Indian Institute of Food Processing Technology, India and Massey University, New Zealand) ,
Gary Williamson
Publisher: Royal Society of Chemistry
Imprint: Royal Society of Chemistry
Volume: Volume 42
Dimensions:
Width: 15.60cm
, Height: 2.50cm
, Length: 23.40cm
Weight: 2.261kg
ISBN: 9781788018586
ISBN 10: 1788018583
Pages: 434
Publication Date: 29 November 2023
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Author Information
Dr C Anandharamakrishnan has 19 years of experience in research and development and administration at the CSIR - Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Academy of Scientific and Innovative Research (AcSIR) at CSIR-CFTRI, before appointment as the Director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur. His areas of research include design of engineered nano- and microscale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying of food products and computational modeling of food processing operations. Dr. Anandharamakrishnan is a Fellow of the Royal Society of Chemistry (FRSC), Fellow of Royal Society of Biology (FRSB), Fellow of Association of Food Scientists and Technologists (India) –AFST(I), and the Institute of Engineers (FIE). He serves as Editor of Journal of Food Science and Technology (Springer), and was recently awarded Best Director of the Year 2018 and Visionary Leader of the Year 2018 by the Integrated Chamber of Commerce and Industries (ICCI). Dr Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. He completed his PhD in 2014 from the Indian Institute of Food Processing Technology (affiliated to TNAU, Coimbatore) and is also a recipient of several other fellowships and awards, including Tea Board Merit Scholarship, Ex-serviceman Ward Merit Scholarship, Bronze Standard Award - Duke of Edinburgh’s Award and is BEC-ESOL certified from the University of Cambridge. He also serves as an Expert Member for the Board of Studies of Karunya University and Bannariamman Institute of Technology. He has authored over 60 publications in reputed journals and serves as editorial board member and reviewer. His research area is on 3D printing of foods, computational modeling of food processing systems and nanoscale food processing. Er S Priyanka, is a gold medal winning postgraduate student of MTech in Food Science and Technology at IIFPT, India. In her previous studies, she received TANUVAS Endowment Medal for Excellency in Food Engineering in B.Tech. (Food technology), Omalur Thirumathi Navaneedham Teacher Endowment Gold Medal and Award and Chancellor Surjit Singh Barnala Gold Medal Award in recognition of her outstanding performance.
