1st Edition

Future Crops and Processing Technologies for Sustainability and Nutritional Security

    312 Pages 45 B/W Illustrations
    by CRC Press

    Our current food system faces challenges across the board – from ensuring food security and reducing environmental impact to managing costs and minimizing waste. Fortunately, cutting-edge food processing technologies play a critical role in paving the way for a more sustainable future. Taking a two-track approach, Future Crops and Processing Technologies for Sustainability and Nutritional Security presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. There are various crops that are nutritious, but under-utilized. Crops covered are those that are climate resilient and exhibit less use of water and zero discharge to environment, such as millets, legumes like chickpea, groundnuts, and pigeon pea.

    This book also provides information on all aspects related to the processing and use of sustainable technologies and crops. The use of novel technologies like, 3D printing, novel drying method, high pressure processing, high voltage treatments and proper combination of conventional methods are addressed.

    Key Features:

    • Provides a comprehensive literature review on the opportunities and challenges in achieving sustainability and nutritional security.
    • Presents compatible, relevant crops to address both sustainability and nutritional security.
    • Discusses the emerging on technologies/crops/food products to justify sustainability and potential to ensure nutritional security.

    Section A        Sustainable Food Processing Technologies           

    Chapter 01     Sustainable Food Processing Technologies   

    Dibya Ranjan Dash, Niveditha Asaithambi, Sushil Kumar Sing, Poonam Singha

    Chapter 02     Novel Drying Technologies   

    Asutosh Mohapatra, Tanya Nagpal, Nikita Sanwal, Tapasya Kumari, Manaswini Barik, Jatindra K. Sahu

    Chapter 03     3D Printing of Food  

    Sukirti Joshi, Jatindra K Sahu, Maria Charalambides, Sangeeta Prakash, S.N. Naik

    Chapter 04     Processing of Food Using Light Sources      

    Ajit K. Mahapatra, Hema L. Degala, Poliana M. de Souza

    Chapter 05     Cold Plasma

    Ramkrishna Salunke, Shalini Arya, Roji Waghmare

    Chapter 06     Food Texturization     

    Ajay Kumar Swaranakar, Soumitra Banerjee, Rakesh Kumar Raigarh

    Chapter 07     Emerging Encapsulation Techniques 

    Pintu Choudhry, Lavanya M. N

    Chapter 08     Food Irradiation         

    Lata I Shukla, Albert Jonathan Bareh, Aadil Ashraf, RakshaGoswami, P Vivek Vardhan

    Chapter 09     Sustainable Food Packaging  

    Ajit Kumar Sing, Arunima Sing, Rasika Mane, Youn Suk Lee

    Section B        Nutritional Security

    Chapter 10     Future Staples for Nutrition Security and Sustainability       

    Joanna Kane-Potaka, Seetha Anitha, Stefania Grando, Parkavi Kumar, Raj Bhandari, Madhuvanti Kale

    Chapter 11     Impact of Processing on Micronutrient bioavailability         

    Meena Kumari, Anjum Khanam

    Chapter 12     Edible Flowers: Potential application for Nutritional Security         

    Payel Ghosh, Lavnya Devraj, Rahul Subhash Yadav

    Section C        Policy Regulations and Road Map for Sustainable Food System           

    Chapter 13     Policy for Sustainability and Nutritional Security     

    Swati Jain, Anu Srivastava, Miranda Hendry, Darija Kvesic, Leon Booth

    Chapter 14     Future Road Map for Sustainability and Nutritional Security           

    Susmita Chandra


    Soumya Ranjan Purohit is Assistant Professor at Tezpur University, Assam. He has five years of Teaching and Research Experience. Dr. Purohit completed his doctoral studies at Indian Institute of Technology Kharagpur and Post-doctoral research at South Dakota State University, USA. His research interest is food bioprocessing with particular emphasis on sustainability.

    Vasudha Sharma is Assistant Professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur and has more than 10 years of teaching and applied research experience in food processing technologies. She has published widely in the areas of functional foods, non-dairy probiotics, sustainable food technologies, process optimization and nanobiosensors for food safety.

    Meena Kumari is working as an Assistant Professor at Amity University, Noida, Uttar Pradesh, India. Her research area is focused on bioavailability of nutrients from foods. She has done her Ph.D. from CSIR-Central food technological research institute, Mysuru, Karnataka. She had published papers in peer reviewed international SCI journals. She had also presented papers at various national and international conferences.

    Kasi Muthukumarappan has established himself as a global leader in research and mentoring within the food processing sector. He has obtained 65 grants, totaling over $20 million, as a Principal Investigator and co-PI. His scholarly output includes over 250 peer-reviewed publications and more than 350 regional, national, and international presentations. His international recognition stems from his pioneering work in nonthermal processing, rheological properties, and the thermo-chemical conversion of biomass. Dr. Muthukumarappan’s research encompasses fruit juices' rheological properties, coproducts' value addition, and efficient biomass conversion.

    Joanna Kane-Potaka is a marketing expert with global leadership in public, private sectors and with non profit organizations including four CGIAR centers - WorldFish, Bioversity, International Water Management Institute (IWMI), and most recently at International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) as the Assistant Director General of External Relations. She began her career as an agricultural economist and later moved into market research in agribusiness and spent most of her career in international development.