Sustainable Innovation in Food Product Design (Food Engineering Series)

Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (Food Engineering Series)

Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)

Springer

Innovations in Food Technology: Current Perspectives and Future Goals

Springer

Biosensing and Micro-Nano Devices: Design Aspects and Implementation in Food Industries

Food Industry 4.0 and Food Sustainability (Sustainable Development Goals Series)

Springer

Food Science and Engineering for Sustainability

Non-invasive and Non-destructive Methods for Food Integrity

Biotechnological Innovations in Food Processing: Transforming the Future of Nutrition and Sustainability

Frugal Engineering: Advent, Design and Production of Frugal Products (Design Science and Innovation)

Food Engineering (Food Science and Technology)

Environment and Climate-smart Food Production

Emerging Non-destructive Technologies for Food Quality Analysis

Frontiers in Food Biotechnology

Frontiers in Food Biotechnology

Nanotechnology in Food Packaging

Food Bioactives and Health

Mutation Breeding for Sustainable Food Production and Climate Resilience

Value Added Products From Food Waste

EcoDesign for Sustainable Products, Services and Social Systems II

Nanobiotechnology in Agri-food Sector (Sustainability Sciences in Asia and Africa)

Food Texturology: Measurement and Perception of Food Textural Properties

Microbial-Based Designer Foods: Designing Next-Generation Functional Foods Powered by Microbes (Food Bioactive Ingredients)

Springer

Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex

Towards Sustainable Food Production in Africa: Best Management Practices and Technologies (Sustainability Sciences in Asia and Africa)