Biotechnological Innovations in Food Processing

Dr. Pratik Subhash Gaikwad, Ph.D., is an Assistant Professor at D. Y. Patil Deemed to be University, Navi Mumbai, Maharashtra, India. He is a seasoned professional with prior experience as a Scientist at Mumbai Veterinary College and as a faculty member at Amity University, Maharashtra, India. He holds a Ph.D. (Food Process Engineering) and M.Tech. (Food Science and Technology) from National Institute of Food Technology, Entrepreneurship, and Management (formerly Indian Institute of Food Processing Technology), Thanjavur, Tamil Nadu, India. He earned his B.Tech. (Food Technology) from Vasantrao Naik Marathwada Agricultural University, Maharashtra, India. He is a prolific author, having published several research articles and book chapters with renowned publishers including Elsevier, Springer, Wiley, and Taylor & Francis. Over the past five years, he has actively contributed to the peer-review process of various scientific journals, reviewing over 600 manuscripts. His expertise spans Food Process Engineering, Food Science and Technology, Food Packaging, Agriculture, Biotechnology and Chemical Engineering. He has developed innovative on-package natural and synthetic color-change indicators to monitor the freshness and spoilage of food products. A dedicated member of several professional bodies, Dr. Pratik S. Gaikwad continues to excel in academia and scientific research.Dr. Pintu Choudhary, Ph.D., is an Assistant Professor at Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, Bihar, India is a distinguished professional in Food Science and Technology. He holds a doctoral and master’s degree in Food Process Engineering and Food Science and Technology from the National Institute of Food Technology, Entrepreneurship, and Management (formerly known as the Indian Institute of Food Processing Technology), Thanjavur, Tamil Nadu, India. He earned his Bachelor’s degree in Food Science from Govind Ballabh Pant University of Agriculture and Technology, Uttarakhand, India. Dr. Choudhary has excelled in national-level exams, receiving a Senior Research Fellowship during his Ph.D. He achieved 1st rank in the Junior Food Analyst exam by FSSAI and was part of the winning team in the 'India Smart Protein Innovation Challenge 2021-22' for a millet-based probiotic drink. His research spans nano-scale food processing, process modeling, probiotics, 3D food printing, nonthermal processing, and plant proteins. As an author of research articles and book chapters, a member of professional bodies, and a journal reviewer, Dr. Pintu Choudhary contributes significantly to the academic and scientific community.

• 1. Introduction to Biotechnology in Food Processing.- 2. Nutritional Enhancement: Beyond the Basics.- 3. Flavor Engineering: Crafting the Perfect Taste.- 4. Food Safety and Preservation: Innovations for a Safer Tomorrow.- 5. Consumer Perception and Acceptance: Navigating the Challenges.- 6. Development of Functional Foods using Biotechnological Approaches.- 7. Biotechnological Innovations in Fermented Traditional Beverages.- 8. Biotechnological Revolutions in Bakery Processing.- 9. Biotechnological Advancesin Milk Processing.- 10. Biotechnological modernisation in Meat and Meat Products.- 11. Biotechnological Advancements in Seafood Processing.- 12. Biotechnological Innovations in Packaging and Sensors in Food Processing.- 13. Biotechnological Precision in Agriculture and Food Traceability.- 14. Biotechnology in Quality Analysisand Sensory Evaluation.- 15. Biotechnological Horizons in Food Processing: Future Perspectives and Challenges.