Table of Contents

• Food: Definition, Chemical Constituents, General Properties
• Recent Food Analysis Methods and Instruments
• Food Microbiology
• Unit Operations and Processes in Industrial Food Technology
• Food Colours, Species and Smell/Flavor for Product
• Prevention of Food Adulteration : Laws and Safety Rules
• Food Processing Industry Water Quality and Solid and Liquid Wastes Treatments and Disposal
• Food Industry Waste Heat Water Recycling
• Food Processing Equipment Design Calculations
• Few Conventional and Unconventional Food Production
• Principles of Bioengineered/Transgenic foods
• Numerical Problems, Questions and MCQ in Food Technology

About the Author

With many works to his credit, the author Satya Narayan Mukhopadhyay has given a direction to studies and researches conducted in the field of Food Processing. He completed his B.Sc. Honours in Chemistry from Calcutta University, B.Tech. and M.Tech. in Food Technology and Biochemical Engineering from Jadavpur University, and Ph.D. from the Indian Institute of Technology (IIT), Delhi. He started his teaching career at Harcourt Butter Technological Institute (HBTI), Kanpur and later at IIT Delhi. A recipient of the Japan Society for the Promotion of Science (JSPS) Award and Fulbright Fellowship, he is a Life Fellow at the Indian National Academy of Engineering and the Indian Institute of Chemical Engineering, and is a Life Member of the Indian Society for Technical Education. He retired as Professor from IIT Delhi, and thereafter served as a Professor at Gautam Buddha University for few months and is currently Adjunct Professor, Department of Biological Sciences, Birla Institute of Technology and Science, Pilani. Prof. Mukhopadhyay’s publications include Oxygen Responses, Reactivities and Measurements in Biosystems, Process Biotechnology Fundamentals, Advanced Process Biotechnology, Experimental Process Biotechnology Protocols, and Process Biotechnology: Theory and Practice.