Food Structure Engineering and Design for Improved Nutrition, Health and Well-being - Tapa blanda

Acerca de los autores

Miguel Cerqueira holds a PhD degree in Biological Engineering from the University of Minho (UMinho). His PhD thesis was awarded for the best PhD Thesis by the School of Engineering of UMinho which was focused on edible coating and films for dairy products. In 2011, he started as a Postdoctoral Researcher aiming the development and characterization of bio‐based nanostructures for food applications where he gained expertise on biodegradable films and coatings for food packaging, encapsulation of functional compounds using emergent encapsulation technologies, and on the development and characterisation of emulgels and oleogels for functional foods. Since 2011 he has been working as invited professor in the UMinho. In 2016, he joined the International Iberian Nanotechnology Laboratory to work in the Food Processing and Nutrition group.

Lorenzo Pastrana has a PhD in Pharmacy and is full Professor of Food Science at the University of Vigo, Spain. He has 25 years’ experience in research and teaching in the areas of Food Processing, Biotechnology and Bionanotechnology. He is currently the head of the Department of Life Sciences at INL. He is author of more than 120 scientific papers and PI of more than 30 National and European research projects. He is the author of seven patents (four of which are licensed), related to the development of new food products and process as well.

De la contraportada

Food Structure Engineering and Design for Improved Nutrition, Health, and Well>-Being presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health, and well-being.

The book has 15 chapters organized into 5 sections that focus on the following topics: (i) the new ingredients and food trends worldwide regarding sustainability goals; (ii) new and innovative strategies for food structure development; (iii) strategies to address some of the challenges for healthier food products, such as the reduction of sugar, salt, and fats; (iv) the assessment of health effect of foods by in vitro and in vivo tests; and (v) how the new food structure engineering and design determines the consumer choice and perception of the physiological process of digestion.

Edited by experts in the field and contributed by scientists in different areas, such as nutritionists and food engineers, the book title offers a comprehensive overview of the field to the readers, boosting their capability to integrate different aspects of product development.