Description
With the ever-increasing population need of the hour is to feed the citizenry by suitably processing and preserving the excess food so that spoilage is minimum. Thus, to keep pace with the accelerating need of food preservation, food technology is making incredible growth around the globe. The spotlight of the book Food Engineering: Process and Technology is on – treatment, quantification and design which provide scholars and students with the skills to identify the threats and protect against them.
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.
