Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation. In fact, over time there have been changes to scientific knowledge, food availability and processing and preservation methods. Commercial exchange has increased considerably between the countries of the world – so much so that it has defined a completely different scenario to the past and has influenced food availability, distribution models, preservation methods and the composition of individual foodstuffs. The products consumed on a daily basis throughout the world in industrialised countries have undergone review by the food industry, incorporating great aspects of innovation that make them highly different in their structure, content and even the packaging that protects and contains them. After covering the subject of innovation in the food sector, this Brief of work will discuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.

The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet.

NANOTECHNOLOGY IN FUNCTIONAL FOODS The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia. Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods. Audience The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals. Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences. Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied consumer research. Chapters are separated by disciplines, detail brief theoretical background, provide a clear examples of the methodology, anthropology, history, linguistics, and visual arts, culinary arts, design, and user experience are also approached. The separation of methods through disciplines gives a better structure to the reader when trying to apply each method. Authoritative and cutting-edge, Consumer Research Methods in Food Science detail clear steps and a framework to reproduce consumer research methods in different applications.

Packaging plays a major role in the environmental footprints of products from any industrial sector, and thus is important to address the sustainability issues of packaging. Packaging and the packaging sector have to be eco-conscious as there are many types of packaging across various industrial sectors and so are their environmental impacts as well. Plastic packaging is one of the most common element and the packaging sector accounts for almost 40% of plastic pollution in the world. Sustainable packaging is the only way forward to alleviate the environmental devastations from the the packaging sector. This book presents case studies and discusses how to make packaging more sustainable for a better future. ​

This book is a collection of selected papers presented at the Second Congress on Intelligent Systems (CIS 2021), organized by Soft Computing Research Society and CHRIST (Deemed to be University), Bengaluru, India, during September 4 – 5, 2021. It includes novel and innovative work from experts, practitioners, scientists, and decision-makers from academia and industry. It covers topics such as Internet of things, information security, embedded systems, real-time systems, cloud computing, big data analysis, quantum computing, automation systems, bio-inspired intelligence, cognitive systems, cyber physical systems, data analytics, data/web mining, data science, intelligence for security, intelligent decision making systems, intelligent information processing, intelligent transportation, artificial intelligence for machine vision, imaging sensors technology, image segmentation, convolutional neural network, image/video classification, soft computing for machine vision, pattern recognition, human–computer interaction, robotic devices and systems, autonomous vehicles, intelligent control systems, human motor control, game playing, evolutionary algorithms, swarm optimization, neural network, deep learning, supervised learning, unsupervised learning, fuzzy logic, rough sets, computational optimization, and neuro-fuzzy systems.

Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation. In fact, over time there have been changes to scientific knowledge, food availability and processing and preservation methods. Commercial exchange has increased considerably between the countries of the world – so much so that it has defined a completely different scenario to the past and has influenced food availability, distribution models, preservation methods and the composition of individual foodstuffs. The products consumed on a daily basis throughout the world in industrialised countries have undergone review by the food industry, incorporating great aspects of innovation that make them highly different in their structure, content and even the packaging that protects and contains them. After covering the subject of innovation in the food sector, this Brief of work will discuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.

This book presents the integration of new tools, the modification of existing tools, and the combination of different tools and approaches to create new technical resources for assisting the innovation process. It describes the efforts deployed for assisting the transformation of Product-Services Systems and explains the main key success factors or drivers for success of each tool or approach applied to solve an innovation problems. The book presents a set of case studies to illustrate the application of several tools and approaches, mainly in developing countries.

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,