This book outlines and explores the emerging technologies revolutionizing food processing, offering a comprehensive understanding of emerging technologies such as plant and cell based foods, space foods, 3-D food printing, personalized nutrition, precision agriculture, nanotechnology in food, the role of artificial intelligence in food processing, smart food packaging and food waste reduction technologies.

Emerging Technology in Food Processing guides readers in a wide range of food industry roles  in implementing precision agriculture, smart farming and personalized nutrition. Also, this text highlights underexplored areas such as food waste reduction technologies and nutraceutical applications and introduces emerging skills required for future roles in food technology and processing.

Dr. Yogesh Kumar is a Professorat SRM University, Delhi-NCR, Sonepat in Haryana, India

Dr. Swarnima Dey is an Assistant Professor at SRM University, Delhi-NCR, Sonepat in Haryana, India