1st Edition
How Technological Advances Change Human Food
Chapter 1. Human Evolution
Muhammad Naveed, Dureshawar, Andleeb Zahra, Waqar Majeed, Sadia Maalik, Sajida Mushtaq, Uzma Ramzan, and Naureen Rana
Chapter 2. Microbiota (Gut) Evolution and Adaptation
Maninder Meenu, Manali Singh, Kanu Priya Sharma, Payal Kapoor, Shekhar Kumar, and Pinki Choudhary
Chapter 3. Methods for Food Preservation
Poliana Mendes de Souza and Ajit Mahapatra
Chapter 4. The Evolution of Cooking
Iuliana Vintila
Chapter 5. Industrial Food Processing
Aqsa Riaz, Waqar Majeed, Muhammad Tahir, Muhammad Naveed, Hammad Ahmad Khan, and Ayesha Parveen
Chapter 6. Green (Chemistry) Food Processing
Konstantina Tsikrika and Charalampos Proestos
Chapter 7. Vertical Farming
Aqsa Shareef, Umm e Ummara, Waqar Majeed, Iffa Maryam, Hakan Bozdoğan, Kaynaat Akbar, and Tehrim Liaqat
Chapter 8. Food Beyond Nutrition: Nutraceuticals. Regulatory Aspects and Technological Advances
Gregorio Peron and Delia Mandracchia
Chapter 9. Alternative Proteins
Elif Feyza Aydar, Zehra Mertdinç, Evren Demircan, Aslı Can Karaca, Kadriye Nur Kasapoğlu, and Beraat Özçelik
Chapter 10. Edible Insects Farming
Konstantina Papastavropoulou and Charalampos Proestos
Chapter 11. Novel Foods
Remigio Yamid Pismag, Julie V. Maya Girón, José Luis Hoyos, and Joana Pico
Chapter 12. 3D Food Printing
Ozan Kahraman
Chapter 13. Space Food
CVL Jayasinghe, MDJCS Kulathunga, WPMM Weerawardhana, NKS Kithmini, HUKDZ Rajapakse, RLDK Malkanthi, and S Jayatilake
Chapter 14. Impact of Developing Military Foods That Do Not Need Refrigeration
Roger Stanley
Chapter 15. Evolution of Food Packaging and its Effect on Human Food
H.U.K.D.Z. Rajapakse, T.T. Samarasinghe, N.K.S. Kithmini, J.R.B.G. Jayarathne, H.U. Jayathilake, and C.V.L. Jayasinghe
Chapter 16. From Hammerstones to HAPIforks: Evolutionary Technologies and Industries of Human Food
Keng Hong Ng
Chapter 17. Food Media: Its Nature, Extent, and Impact
Fan Hu
Biography
Dr. Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process.
He has published more than 50 research papers in peer-reviewed international and national journals. He is currently Editor of LWT - Food Science and Technology (Q1; Elsevier). Associate Editor of Food Science and Nutrition (Q1; Wiley) and Quality Assurance and Safety of Crops & Foods (Q1; Codon Publications).
Editor of the books:
Valorization of Wine Making By-Products (CRC Press, 2015).
Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage (CRC Press, 2018).
Food Aroma Evolution - During Food Processing, Cooking, and Aging (CRC Press, 2019).
Concise Encyclopedia of Science and Technology of Wine (CRC Press, 2021).
Edible Insects Processing for Food and Feed: From Startups to Mass Production (CRC Press, 2023).
Flavoromics: An integrated approach to Flavor and Sensory Assessment (CRC Press, 2023).
Dr. Baojun Xu is a Chair Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Fellow of the Royal Society of Chemistry, Zhuhai Scholar Distinguished Professor, Department Head of Department of Life Sciences, Program Director of Food Science and Technology Program, author of over 350 peer-reviewed papers. Dr. Xu received Ph.D. in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in USA during 2005-2009. He did short-term visiting research in NDSU in 2012, and University Georgia in 2014, and followed by visiting research during his sabbatical leave (7 months) in Pennsylvania State University in USA in 2016. Dr. Xu is serving as Associate Editor-in-Chief of Food Science and Human Wellness, Associate Editor of Food Research International, Associate Editor of Food Frontiers, and the editorial board member of around 10 international journals. He received inaugural President’s Award for Outstanding Research of UIC in 2016, President’s Award for Outstanding Service of UIC in 2020. Dr. Xu has been listed in the world's top 2% scientists by Stanford University in 2020, 2021, 2022, and 2023, and has been listed in the Best Scientist in the world in the field of Biology and Biochemistry at Research.com in 2023 and 2024. Prof. Xu was named an inaugural Highly Ranked Scholar (top 0.05%) by ScholarGPSTM, ranked at #8 in Food Science and Technology in the world (#2 in China), and ranked at #14 Agricultural and Natural Sciences (#2 in China).
Research Interest
The overall goal of his research is to understand health promoting effects of phytochemicals. Specific interests include: 1) Complex relationship among diet, gut microbiota, and human health, 2) health benefits (targeted at aging, cancers, obesity, and diabetes) assessment of phytochemicals from natural products; 3) cellular and molecular mechanisms of bioactive components in disease prevention; 4) Dietary polysaccharides and their functional properties.
