Dynamics of Linseed and its Valorization

Dr Rajni Chopra is currently working as Professor and Head of the Department of Food Science and technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), PhD in Biochemistry from the Central Food Technological Research Institute (CFTRI) Mysore. Dr Chopra’s research interests are value addition to underutilized oil seed crops, designer lipids, oil-based nutraceuticals, oil meal/cake based proteins and encapsulated oil powder. She has more than 20 years of teaching and research experience, is also associated with several professional societies, and has published numerous research papers, review papers and patents, fellowships, and awards including the Dr. S. Husain Zaheer memorial award for excellence in research contribution by Oil Technologists Association of India. She is a reviewer for various reputed journalsDr. Anupama Singh is the Dean Faculty Affair, Professor, and Head of the department of Food Engineering, at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), India. Dr Singh’s areas of research interest are biowaste utilization, sustainable food processing novel technologies (post-harvest), product development, and value addition. Dr Singh has been nominated for prestigious international scholarships and invited to be visiting faculty at an international university, providing her extensive international exposure. She has presented her research at national and international conferences, published in peer-reviewed journals, and delivered numerous lectures at various conferences. She is a reviewer for various journals/book proposals and a recipient of several prestigious awards including the Nutritional Leadership Excellence Award in March 2022.Dr. Harinder Singh Oberoi, Director, NIFTEM-Kundli, is actively shaping the future of Food Technology in India. His unwavering commitment is to democratize access to food technology innovations and bring them within reach of the common man. Dr. Oberoi was earlier working as an Advisor to FSSAI, where he had initiated several impactful activities like 40 state-of-the-art microbiology laboratories in 26 States/Union Territories across India. He played a crucial role in implementing the national initiative on rice fortification and restructured the Scientific Panels at FSSAI to enhance stakeholder involvement, foster collaboration between the scientific community and the food industry, and contributed significantly to the development of the Indian Food-o-copeia. Dr. Oberoi is renowned for his dynamic leadership and tireless efforts in advancing food safety and technology in India. Under his leadership, NIFTEM-Kundli is at the forefront of revolutionizing the food technology landscape in India, with a vision to make advancements in this field accessible and beneficial to all.

• Chapter 1. Agricultural Practices in Linseed Cultivation (National and International scenario).- Chapter 2. Physico-chemical characteristics, handling and storage of Linseeds.- Chapter 3. Application of Linseed in Food and its Health Benefits.- Chapter 4. Extraction of Linseed Oil: Conventional and Novel Methods. Chapter 5. Refining Linseed Oil: Recent trends, advancements and sustainability indicators.- Chapter 6. Composition of Linseed oil: Major and Minor Components.- Chapter 7. Shelf-life of Linseed oil: Challenges and Mitigation Strategies. Chapter 8. Nutritional Benefits of Linseed Oil-Based Omega-3 Fatty Acids.- Chapter 9. Industrial Application of Linseed Oil.- Chapter 10. Utilizing By-Products from the Linseed Processing Industry: Opportunities and Challenges.- Chapter 11. Recent Marketing Trends and Future Perspective of Linseed and its products.- Chapter 12. Quality and Labelling Standards for Linseed and Its Products.