IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry.
The IFST Advances series is edited by Dr Brijesh Tiwari, Senior Lecturer in Food Engineering at the Department of Food and Consumer Technology, Manchester Metropolitan University, UK.
All titles can be purchased through Wiley-Blackwell's website. IFST members receive 35% off all titles. For the promotional code, please see the bottom of the page (members must be logged in to access).
Seafood Processing: Technology, Quality and Safety, edited by Ioannis S. Boziaris (2014)
Nutraceutical and Functional Food Processing Technology, edited by Joyce Irene Boye (January 2015)
Emerging Dairy Processing Technologies, edited by Nivedita Datta and Peggy Tomasula (June 2015)
Tropical Roots and Tubers, edited by Harish Sharma, Nicolas Njintang, Rekha Singhal and Pragati Kaushal (2016)
Emerging Technologies in Meat Processing, edited by Enda Cummins and James Lyng (2017)
Ultrasound in Food Processing: Recent Advances, edited by Mar Villamiel, Jose García-Pérez, Antonia Montilla, Juan Cárcel, and Jose Benedito (2017)
Innovative Technologies in Beverage Processing, edited by Ingrid Aguilo-Aguayo and Lucia Plaza (2017)
Food Processing By-Products and their Utilization, edited by Anil K. Anal (November 2017)