Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial boardof leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of FoodScience & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also beena visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.

"This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation. I would strongly recommend this book to students, academics, researchers, food ingredient suppliers and food technologists involved in NPD. This book covers a vast array of topics relevant to the future of food and how mankind redesigns the global food system. The intertwined topics of sustainable food production, food and nutrition security and producing high-quality, safe foods are discussed with respect to the factors that present themselves as hurdles to the aforementioned. This book comprises over 40 chapters and thus it is difficult to go into details, but the contents have been carefully compiled to give a very comprehensive overview of the current food system and possible future scenarios to address these global issues.Food processors require tools to navigate the multitude of options available in terms of new ingredients, new processing technologies and the legislative and regulatory requirements. This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation....I would highly recommend this book to anyone who is interested in how we feed the world." --FST Magazine

• 1. Emerging trends and future sustainability challenges in the global agri-food sector2. Approaches for sustainable food production and consumption systems3. Smart and sustainable food: What is ahead?4. Climate change and future of agri-food production5. Future grain crops6. Expectations for household food security in the coming decades: A global scenario7. Underutilized fruits: Challenges and constraints to domestication8. Mainstreaming underutilized legumes for providing nutritional security9. Designer food and feeds from underutilized fruits and vegetables10. Seaweeds and microalgal biomass: The future of food and nutraceuticals11. Current trends and next generation of future edible oils12. Plant-based milk products13. Nutraceuticals and functional beverages: Focus on prebiotics and probiotics active beverages14. Future innovations in alcohol-based beverage industry15. Future Food Proteins: Trends and perspectives16. Mycoproteins: A futuristic portrayal17. Edible vaccines: Current scenario and future prospects18. Sustainability challenges in edible bird's nest: Full exploitation and health benefit19. The future of cultured meat between sustainability expectations and socio-economic challenges20. Meat alternatives21. Innovations in food packaging industry: Sustainability challenges and future scenarios22. The use of emerging dehydration technologies in developing sustainable food supply chain 23. Gastronomy: A novel social representation of foods through consumers' language24. Neurobiology of food addictions25. Human population genomics approach in food metabolism26. Space food on celestial bodies and on the way there27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities28. What foods might kids eat in the future? The case of a plant-based game for shifting to sustainable healthy diets29. Restoring the values of traditional foods30. Between Conventionalization and Emancipation: Present and Future Paths for Organic Food Market Organization31. Agricultural productivity and food supply to meet increased demands32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges34. Food fraud countermeasures and consumers: A future agenda35. ICT applications for the food industry36. 3D food printing: genesis, trends, and future prospects37. Non-destructive methods for detection of food quality38. Authentication of wine and other alcohol-based beverages – Future global scenario39. Food biotechnology: Innovations and challenges40. Nanoscience and nanotechnology advances in food industry41. Food quality monitoring via bioinformatics and big data

Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial boardof leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of FoodScience & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also beena visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.

"This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation. I would strongly recommend this book to students, academics, researchers, food ingredient suppliers and food technologists involved in NPD. This book covers a vast array of topics relevant to the future of food and how mankind redesigns the global food system. The intertwined topics of sustainable food production, food and nutrition security and producing high-quality, safe foods are discussed with respect to the factors that present themselves as hurdles to the aforementioned. This book comprises over 40 chapters and thus it is difficult to go into details, but the contents have been carefully compiled to give a very comprehensive overview of the current food system and possible future scenarios to address these global issues.Food processors require tools to navigate the multitude of options available in terms of new ingredients, new processing technologies and the legislative and regulatory requirements. This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation....I would highly recommend this book to anyone who is interested in how we feed the world." --FST Magazine

• 1. Emerging trends and future sustainability challenges in the global agri-food sector2. Approaches for sustainable food production and consumption systems3. Smart and sustainable food: What is ahead?4. Climate change and future of agri-food production5. Future grain crops6. Expectations for household food security in the coming decades: A global scenario7. Underutilized fruits: Challenges and constraints to domestication8. Mainstreaming underutilized legumes for providing nutritional security9. Designer food and feeds from underutilized fruits and vegetables10. Seaweeds and microalgal biomass: The future of food and nutraceuticals11. Current trends and next generation of future edible oils12. Plant-based milk products13. Nutraceuticals and functional beverages: Focus on prebiotics and probiotics active beverages14. Future innovations in alcohol-based beverage industry15. Future Food Proteins: Trends and perspectives16. Mycoproteins: A futuristic portrayal17. Edible vaccines: Current scenario and future prospects18. Sustainability challenges in edible bird's nest: Full exploitation and health benefit19. The future of cultured meat between sustainability expectations and socio-economic challenges20. Meat alternatives21. Innovations in food packaging industry: Sustainability challenges and future scenarios22. The use of emerging dehydration technologies in developing sustainable food supply chain 23. Gastronomy: A novel social representation of foods through consumers' language24. Neurobiology of food addictions25. Human population genomics approach in food metabolism26. Space food on celestial bodies and on the way there27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities28. What foods might kids eat in the future? The case of a plant-based game for shifting to sustainable healthy diets29. Restoring the values of traditional foods30. Between Conventionalization and Emancipation: Present and Future Paths for Organic Food Market Organization31. Agricultural productivity and food supply to meet increased demands32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges34. Food fraud countermeasures and consumers: A future agenda35. ICT applications for the food industry36. 3D food printing: genesis, trends, and future prospects37. Non-destructive methods for detection of food quality38. Authentication of wine and other alcohol-based beverages – Future global scenario39. Food biotechnology: Innovations and challenges40. Nanoscience and nanotechnology advances in food industry41. Food quality monitoring via bioinformatics and big data

Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial boardof leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of FoodScience & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also beena visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.

"This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation. I would strongly recommend this book to students, academics, researchers, food ingredient suppliers and food technologists involved in NPD. This book covers a vast array of topics relevant to the future of food and how mankind redesigns the global food system. The intertwined topics of sustainable food production, food and nutrition security and producing high-quality, safe foods are discussed with respect to the factors that present themselves as hurdles to the aforementioned. This book comprises over 40 chapters and thus it is difficult to go into details, but the contents have been carefully compiled to give a very comprehensive overview of the current food system and possible future scenarios to address these global issues.Food processors require tools to navigate the multitude of options available in terms of new ingredients, new processing technologies and the legislative and regulatory requirements. This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation....I would highly recommend this book to anyone who is interested in how we feed the world." --FST Magazine

• 1. Emerging trends and future sustainability challenges in the global agri-food sector2. Approaches for sustainable food production and consumption systems3. Smart and sustainable food: What is ahead?4. Climate change and future of agri-food production5. Future grain crops6. Expectations for household food security in the coming decades: A global scenario7. Underutilized fruits: Challenges and constraints to domestication8. Mainstreaming underutilized legumes for providing nutritional security9. Designer food and feeds from underutilized fruits and vegetables10. Seaweeds and microalgal biomass: The future of food and nutraceuticals11. Current trends and next generation of future edible oils12. Plant-based milk products13. Nutraceuticals and functional beverages: Focus on prebiotics and probiotics active beverages14. Future innovations in alcohol-based beverage industry15. Future Food Proteins: Trends and perspectives16. Mycoproteins: A futuristic portrayal17. Edible vaccines: Current scenario and future prospects18. Sustainability challenges in edible bird's nest: Full exploitation and health benefit19. The future of cultured meat between sustainability expectations and socio-economic challenges20. Meat alternatives21. Innovations in food packaging industry: Sustainability challenges and future scenarios22. The use of emerging dehydration technologies in developing sustainable food supply chain 23. Gastronomy: A novel social representation of foods through consumers' language24. Neurobiology of food addictions25. Human population genomics approach in food metabolism26. Space food on celestial bodies and on the way there27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities28. What foods might kids eat in the future? The case of a plant-based game for shifting to sustainable healthy diets29. Restoring the values of traditional foods30. Between Conventionalization and Emancipation: Present and Future Paths for Organic Food Market Organization31. Agricultural productivity and food supply to meet increased demands32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges34. Food fraud countermeasures and consumers: A future agenda35. ICT applications for the food industry36. 3D food printing: genesis, trends, and future prospects37. Non-destructive methods for detection of food quality38. Authentication of wine and other alcohol-based beverages – Future global scenario39. Food biotechnology: Innovations and challenges40. Nanoscience and nanotechnology advances in food industry41. Food quality monitoring via bioinformatics and big data