Please wait...

Publish Book and Book Chapter

Cover All Subjects

Publish a Book Chapter in "Textbook of Food Processing and Preservation (Volume - 3)"

978-93-5834-766-1
Invited Topics


21. Microbiology of Fermented Foods
22. Fermentation Equipment and Processes
23. Food Additives and Preservatives
24. Natural Food Preservatives
25. Chemical Food Preservatives
26. Packaging Materials and Their Properties
27. Packaging Technologies
28. Active and Intelligent Packaging
29. Modified Atmosphere Packaging
30. Edible Films and Coatings
31. Food Safety and Quality Assurance
32. Hazard Analysis and Critical Control Points (HACCP)
33. Good Manufacturing Practices (GMP)
34. Quality Control in Food Processing
35. Sensory Evaluation of Food Products
36. Shelf-Life Determination and Prediction
37. Factors Affecting Food Shelf-Life
38. Food Spoilage and Quality Deterioration
39. Food Processing and Nutrition
40. Nutritional Changes During Processing
41. Nutritional Enhancement of Processed Foods
42. Emerging Technologies in Food Processing
43. High-Pressure Processing (HPP)
44. Pulsed Electric Field Processing (PEF)
45. Ultrasound Technology in Food Processing
46. Irradiation and Food Safety
47. Nanotechnology in Food Processing
48. Robotics and Automation in Food Industry
49. Sustainable Food Processing Practices
50. Waste Management in Food Industry
51. Utilization of By-Products and Co-Products
52. Food Processing Regulations and Standards
53. Food Labeling Regulations
54. International Standards for Food Safety
55. Food Processing and Globalization
56. Food Processing and Consumer Trends
57. Traditional Food Processing Methods
58. Indigenous Food Processing Techniques
59. Food Processing in Developing Countries
60. Challenges in Food Processing Industry
61. Future Directions in Food Processing
62. Precision Food Processing Technologies
63. Personalized Nutrition and Food Processing
64. Internet of Things (IoT) in Food Industry
65. Big Data Analytics in Food Processing
66. Artificial Intelligence Applications in Food Processing
67. Virtual Reality in Food Product Development
68. 3D Printing in Food Industry
69. Cultured Meat and Cellular Agriculture
70. Plant-Based Meat Alternatives
71. Bioprocessing and Bioconversion
72. Enzymes in Food Processing
73. Microbial Biotechnology in Food Industry
74. Genetic Engineering in Food Processing
75. Sustainable Packaging Solutions
76. Biodegradable Packaging Materials
77. Eco-Friendly Packaging Innovations
78. Circular Economy in Food Industry
79. Carbon Footprint Reduction Strategies
80. Energy Efficiency in Food Processing
81. Water Conservation in Food Industry
82. Clean Label Movement in Food Processing
83. Traceability and Transparency in Food Supply Chain
84. Blockchain Technology in Food Industry
85. Food Processing and Public Health
86. Food Processing and Food Security
87. Food Processing and Economic Development
88. Food Processing and Rural Livelihoods
89. Gender Perspectives in Food Processing
90. Social Impacts of Food Processing Industry
91. Ethical Considerations in Food Processing
92. Food Processing and Cultural Identity
93. Food Processing and Culinary Arts
94. Fusion Foods and Processing Techniques
95. Food Processing and Gastronomy
96. Artisanal Food Production Methods
97. Gourmet Food Processing Techniques
98. Molecular Gastronomy Applications
99. Food Processing and Sustainable Tourism
100. Case Studies in Food Processing Successes and Failures

Coverpage of Textbook of Food Processing and Preservation, food science edited book



To download guidelines: Click here


How To Submit


Email your book chapter at printintegrated@gmail.com

Customer helpline number +91-9953533410

Deadline


28 Feb 2025

Submit Chapter


To submit chapter: Click here

OR

Send your chapter on printintegrated@gmail.com