Novel Technologies for the Processing and Preservation of Muscle Foods

Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books. Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.

• 1. Importance of novel technologies in the processing of muscle foods2. Applications of high-pressure processing in the meat industry3. High-pressure processing for the fish and seafood industry4. 3D and 4D printing for the development of meat products5. 3D and 4D printing for fish and seafood-based products6. Pulse electric field: An emerging technology for meat and meat products7. Applications of pulse electric field in the fish and seafood industry8. Applications of ultrasound in the meat, fish and seafood industry9. Shockwave technology for the meat, fish and seafood industry10. Pulsed light for the meat, fish and seafood industry11. Cold plasma for processing of meat, fish and seafood12. Applications of ohmic heating in the meat, fish and seafood industry13. Microwave technology for processing meat, fish and seafood14. Technologies for the production of cultured meat, fish and seafood15. Tailoring highly digestible muscle foods using novel technologies16. Role of novel technologies in the development of tender muscle foods17. Role of novel technologies in the development of edible, bioactive and biodegradable packaging for muscle foods18. Role of novel technologies in the development of functional and designer muscle foods19. Role of novel technologies in the development of hypoallergenic foods20. Nano- and micro-preservatives for muscle foods21. Role of Industry 4.0 technologies in meat, fish and seafood production22. Applications of subcritical and supercritical fluids in the meat, fish and seafood industry23. Applications of deep eutectic solvents and ionic liquids in the meat, fish and seafood industry24. Robotics and automation in the meat processing