Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

Dr. Weibiao Zhou is a full professor and Foundation Head of the Department of Food Science and Technology, National University of Singapore (NUS). He is an elected Fellow of the International Academy of Food Science and Technology (IAFoST), and also an elected Fellow of the Australian Institute of Food Science and Technology (AIFST), the Royal Society of Chemistry (RSC), UK, and the Singapore Institute of Food Science and Technology (SIFST). He is Chair of the Advisory Committee on Evaluation of Health Claims, Singapore Food Agency (SFA) and a member of the Singapore Food Standards Committee. He is an editorial board member for a number of SCI-indexed journals. An ex-editor for Trends in Food Science & Technology (published by Elsevier), currently he serves as an editor for Food Control (published by Elsevier) and npj Science of Food (published by Nature). Educated in China and Australia, he has held various professional positions in a number of organisations in Australia, Canada, China, France, Spain and USA. With 39 years of research experience and more than 300 scientific publications, his research interests and expertise are in food engineering and food processing, particularly baking processes, dairy processes, drying, functional foods, innovative processing technologies, nano food packaging, and process modelling, optimisation and control. Dr. Jing Gao obtained her PhD in Food Science and Technology in 2017 from NUS, followed by a postdoctoral training to further her research in the field of functional bakery products development and in vitro digestive system innovations. She has published more than 10 papers in peer-reviewed journals, co-authored 2 book chapters and obtained 3 patents. Jing was recognized in 2019 as a ‘Rising Star in Texture Research’ by Journal of Texture Studies (published by Wiley) Now, Jing is working on bringing these functional food products to markets as the co-founder of AuroraFood, a spin-off company backed by NUS and the Singapore government.

• PrefaceJing Gao and Weibiao Zhou1. Towards the creation of personalized bakery products using 3D food printingLu Zhang, Martijn Noort and Kjeld van Bommel2. Dietary fiber in bakery products: Source, processing, and functionSuyun Lin3. The realm of plant proteins with focus on their application in developing new bakery productsFatma Boukid4. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunitiesMelissa Assad-Bustillos, Gilles Feron and Guy Della Valle5. Gluten-free bakery products: Ingredients and processesManuel Gómez6. Enhancing health benefits of bakery products using phytochemicalsJing Gao, Audrey Hui Si Koh and Weibiao Zhou7. Sugar, salt and fat reduction of bakery productsNantawan Therdthai