Overview

The physical properties of food, particularly its texture, play a crucial role in determining satiety, palatability, and consumer satisfaction. Beyond taste, the mechanical characteristics of foods influence digestion and the perception of fullness. Food Texture and Satiety Response explores the scientific connection between food structure and physiological satiety mechanisms. The book discusses rheological properties, mastication patterns, and sensory evaluation techniques. It also highlights the impact of processing methods on texture modification and appetite regulation. Drawing from nutrition science and food engineering, it provides practical insights for product developers aiming to design foods that support healthy eating behaviors.

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9781834410050

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Author Information

Dr. Katke Shailendra Dilipkumar is currently working as Head of the Dept., Department of Food Technology, MIT College of Food Technology, Chh. Sambhaji Nagar, Maharashtra. He possesses 16 years of extensive academic experience. In 2021, he earned his Ph.D. in Food Technology from Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. He completed his M.Tech in Food Sciences in 2005, from Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. In 2003, he graduated with distinction, obtaining his B.Tech in Food Sciences from Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. He commenced his professional journey as an Assistant Professor in 2005. He is a subject matter expert in Food Processing, Food Chemistry, and Food Quality Assurance. He has authored 02 books and 20 research papers published in esteemed peer-reviewed national and international journals. He has also published 01 patent and has actively presented numerous posters and papers at various international and national conferences. Additionally, he has developed 03 practical manuals for undergraduate courses to benefit students. Dr. Katke has also contributed more than 50 popular articles in Marathi and English to reputable magazines. He is a life-time member of AFSTI, Mysore and many more reputed food organizations. He has supervised 15 B.Tech (Food Sciences) students as a Research Guide, assisting them in the formulation of new food products and pilot plant scale production in college pilot plants. He has received several awards recognizing his academic excellence in Food Technology. He has also worked as Program Officer of NSS (National Service Scheme), a core program to nourish students in social welfare and to encourage them for various social activities. His extensive experience in teaching and research allows him to enhance students' practical orientation in the field of Food Technology.

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