Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), India. His research deals primarily with food process development, value addition, and exploration of new quality control methods. He has published more than 170 papers in national/international journals and has authored/edited several books, along with book chapters. He has successfully handled a number of projects for government agencies and industry in the capacity of principal investor or co-principal investor. Dr. Sharma is affiliated with various associations and state and national committees and has acted as a referee and editorial board member for several journals.Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Punjab, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed several research projects and has authored many scientific papers published in international/national scientific papers, over 50 book reviews, and many book chapters, and he has also authored/edited several books.

• Ohmic Heating in Food Processing. Application of Cold Plasma in Food Processing. Bio-Processing of Foods: Current Scenario and Future Prospects. Trends in Enzymatic Synthesis of High Fructose Syrup. Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve their Functionality. Edible Coatings: Potential Applications in Food Packaging. Natural Pigments: An Alternative to Synthetic Food Colorants. Hurdle Technology in Foods. Composition, Properties and Processing of Mushroom. Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion. Processing and Value Addition of Custard Apple. Pearl Millet: Flour and Starch Properties. Agro Industrial Byproducts Utilization: from Trash to Treasure. Traceability: Sustainable Solution in Food Chain.

"Food availability and food security in the future is going to be of great concern. The gradual decrease of farm lands, resources and manpower will affect the way in which food will be available to populations. One solution for food security is minimizing post harvest losses and maximizing processing so that growing demands can be sustainably met throughout. This makes us realize that food processing techniques are extremely important to maintain quality and safe food. In this context the book on 'Technologies in Food Processing' addresses the important aspects regarding different technologies in food processing. [...] On the whole this book helps the reader to understand food processing techniques, value addition and explores ways to maintain nutritional quality and microbial safety in processed foods."-- S. Uma MageshwariThe Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020

Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), India. His research deals primarily with food process development, value addition, and exploration of new quality control methods. He has published more than 170 papers in national/international journals and has authored/edited several books, along with book chapters. He has successfully handled a number of projects for government agencies and industry in the capacity of principal investor or co-principal investor. Dr. Sharma is affiliated with various associations and state and national committees and has acted as a referee and editorial board member for several journals.Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Punjab, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed several research projects and has authored many scientific papers published in international/national scientific papers, over 50 book reviews, and many book chapters, and he has also authored/edited several books.

• Ohmic Heating in Food Processing. Application of Cold Plasma in Food Processing. Bio-Processing of Foods: Current Scenario and Future Prospects. Trends in Enzymatic Synthesis of High Fructose Syrup. Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve their Functionality. Edible Coatings: Potential Applications in Food Packaging. Natural Pigments: An Alternative to Synthetic Food Colorants. Hurdle Technology in Foods. Composition, Properties and Processing of Mushroom. Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion. Processing and Value Addition of Custard Apple. Pearl Millet: Flour and Starch Properties. Agro Industrial Byproducts Utilization: from Trash to Treasure. Traceability: Sustainable Solution in Food Chain.

"Food availability and food security in the future is going to be of great concern. The gradual decrease of farm lands, resources and manpower will affect the way in which food will be available to populations. One solution for food security is minimizing post harvest losses and maximizing processing so that growing demands can be sustainably met throughout. This makes us realize that food processing techniques are extremely important to maintain quality and safe food. In this context the book on 'Technologies in Food Processing' addresses the important aspects regarding different technologies in food processing. [...] On the whole this book helps the reader to understand food processing techniques, value addition and explores ways to maintain nutritional quality and microbial safety in processed foods."-- S. Uma MageshwariThe Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020

Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), India. His research deals primarily with food process development, value addition, and exploration of new quality control methods. He has published more than 170 papers in national/international journals and has authored/edited several books, along with book chapters. He has successfully handled a number of projects for government agencies and industry in the capacity of principal investor or co-principal investor. Dr. Sharma is affiliated with various associations and state and national committees and has acted as a referee and editorial board member for several journals.Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Punjab, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed several research projects and has authored many scientific papers published in international/national scientific papers, over 50 book reviews, and many book chapters, and he has also authored/edited several books.

• Ohmic Heating in Food Processing. Application of Cold Plasma in Food Processing. Bio-Processing of Foods: Current Scenario and Future Prospects. Trends in Enzymatic Synthesis of High Fructose Syrup. Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve their Functionality. Edible Coatings: Potential Applications in Food Packaging. Natural Pigments: An Alternative to Synthetic Food Colorants. Hurdle Technology in Foods. Composition, Properties and Processing of Mushroom. Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion. Processing and Value Addition of Custard Apple. Pearl Millet: Flour and Starch Properties. Agro Industrial Byproducts Utilization: from Trash to Treasure. Traceability: Sustainable Solution in Food Chain.

"Food availability and food security in the future is going to be of great concern. The gradual decrease of farm lands, resources and manpower will affect the way in which food will be available to populations. One solution for food security is minimizing post harvest losses and maximizing processing so that growing demands can be sustainably met throughout. This makes us realize that food processing techniques are extremely important to maintain quality and safe food. In this context the book on 'Technologies in Food Processing' addresses the important aspects regarding different technologies in food processing. [...] On the whole this book helps the reader to understand food processing techniques, value addition and explores ways to maintain nutritional quality and microbial safety in processed foods."-- S. Uma MageshwariThe Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020