Description
Microfluidics in Food Processing: Technologies and Applications is a comprehensive resource dedicated to advancing sustainable industrial and environmental bioprocesses in the food industry. The book examines state-of-the-art microfluidic technologies that revolutionize food processing, from ingredient formulation to product development and quality control.
This authoritative work, edited by leading experts including Ayon Tarafdar, Ranjna Sirohi, Barjinder Pal Kaur, and Ashok Pandey, provides in-depth insights into how microfluidic systems optimize food production while minimizing environmental impact. The publication addresses critical challenges in modern food manufacturing, offering practical solutions for enhancing efficiency, reducing waste, and improving product consistency.
Ideal for food scientists, bioprocess engineers, and sustainability professionals, this book bridges the gap between microfluidic technology innovation and real-world food industry applications, making it essential for anyone working toward more sustainable food production systems.
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