Includes bibliographical references.

Table of Contents

1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations
Shiby V.K. and Aisha Tabassum
2. Therapeutic Foods: An Overview
Farhath Khanum
3. Current Expansions in Microbiology for Food Preservation
K. Ranjitha
4. Technological Advancements in Nano-science for Specific Food and Nutrition Delivery
K.R. Anilakumar
5. Recent Trends in Functional and Nutraceutical Foods
Rashim Kumari, Vikas Dadwal, Himani Agrawal and Mahesh Gupta
6. Advancement in the Processing of Condiments and Spices
Himani Singh and Murlidhar Meghwal
7. Past, Present and Future Perspective of Army Operational Rations (AOR’S)
Kumar Ranganathan, Shreelaxmi,Vijayalakshmi Subramanian Shanmugam Nadanasabapathi and Anil Dutt Semwal
8. Developments in the Technology of Oils and Refineries
Sandeep Singh
9. Chronological Developments in the Technology of Weaning and Geriatric Foods
Sangeeta Pandey
10. Progression of Biotechnology and its Application in Food Processing
Janifer Raj Xavier and Gopal Kumar Sharma
11. Smart Packaging in Food Sector
Rajeshwar S. Matche and Monica Oswal
12. Energy Bars: A Perfect Choice of Nutrition to All
Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered.