Food Additives and Their Impact on Health
9781779564429
pages
Arcler Education Inc
Overview
Food additives are substances added to food to enhance flavor, appearance, preservation, or nutritional value. While they serve crucial roles in modern food processing and safety, concerns about their health effects have gained attention. This book reviews various categories of food additives, including preservatives, colorings, flavor enhancers, and emulsifiers, and assesses their potential health impacts. In a world where knowledge evolves at an unprecedented pace, the contributions of dedicated scholars are more important than ever. It is with great admiration that I present this book, a testament to the remarkable intellect and passion of writers. With a profound understanding of the intricacies surrounding food additives and nutritional science, authors have crafted a work that not only illuminates the complexities of food additives but also serves as an invaluable resource for students, educators, and industry experts alike. The depth of subject matter explored in this book is both comprehensive and insightful. The book delve into critical topics such as Nutritional Food Additives with special mention to Vitamins, Minerals and Proteins as Food Additives. Each section is meticulously crafted to explain how these elements contribute to our diet, their benefits, and the implications of their use in food production and processing. Equally significant is the exploration of Food Additives and Hypersensitivity, where we examine the complex interactions between certain additives and adverse health responses, including Skin Allergies and reactions affecting the Respiratory Tract. This thoughtful integration not only enriches our understanding but also equips readers with the tools necessary to engage critically with these pertinent issues. For students, this book is an essential guide. Its clarity and structure facilitate a deep engagement with food additives and nutritional science, making complex ideas accessible and encouraging intellectual curiosity. Each chapter is meticulously designed to foster comprehension and spark discussion, ensuring that readers are not mere recipients of information but active participants in their learning journey. Furthermore, the relevance of this book cannot be overstated. In an era defined by rapid change, writers have adeptly incorporated the latest updates and emerging trends within the field of food science. This responsiveness to current developments enhances the book's immediacy and prepares readers to navigate the future landscape of food production and nutritional health.
Author Bio
Dr. Rajesh Baliram Kshirsagar (b. 1969) is presently serving as Professor and Head, Department of Food Engineering and also holding the charge of Associate Dean and Principal of College Food Technology, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parhani, Maharashtra. He did his B.Tech. (Food Science) in 1990 and M. Tech. (Food Science) in 1992 and Ph.D. (Food Technolgy) from College of Food Technology, (VNMKV, Parbhani). He started his career as a Senior Research Assistant in 1996 and as a Research Officer (PHT) in 1999, Associate Professor in 2008 and Professor in 2019. His field of specialization is Food Processing and his area of research interest are Spices processing, Fruit and Vegetable processing. During his total 28 year’s tenure of services, dealing with teaching, research and extension. Under his guidance 25 students completed M.Tech., 03 students of Ph. D. and he acted as co-guide for 25 students in Food Technology discipline. He has published 02 text books and 06 Practical manuals for under graduation/post-graduation/Ph. D. courses related to Food Science and Technology; more than 80 research papers in international and national reputed journals of NAAS rating. He had participated and presented research papers more than 20 International, National, State Seminar, workshops and symposiums. Besides these activities he published 40 popular articles and more than 100 speeches in scientist training & farmer training programmes. He visited Nepal for International conference on solvent oil extraction and also Campinans University Brazil for short term training under NAHEP. He worked as co-ordinator for finalization of BSMA syllabus for PG and Ph.D. (Food Processing Technology) and also design and development of processing machineries. He is a chief executive officer for Establishment of common incubation centre under PMFME, MOFPI, New Delhi in which erected and commissioned jagerry, sugarcane juice unit and spice processing line in the faculty of Food Technology.
