Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products.
This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource.
- Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects
- Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing
- Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements
Assistant Prof. Dr. Marco Garcia-Vaquero (DVM, MVetSci, PhD) works at the School of Agriculture and Food Science at University College Dublin (UCD), Ireland. Dr. Garcia-Vaquero has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals. Dr. Garcia-Vaquero’s primary research interest focuses on the utilization of algae (macroalgae and microalgae) and other agri-food waste or by-products for the generation of novel food ingredients. His research explores the use and optimization of innovative technologies for the extraction of high-value compounds from agri-food by-products as nutraceuticals, as well as the chemical analyses of these compounds and their biological activities (anti-hypertensive, anti-oxidant, anti-cancer, anti-microbial and immunomodulatory), safety (chemical hazards, such as heavy metals) and bio-accessibility of these compounds in vitro. Throughout his career, Dr. Garcia-Vaquero has written over 50 publications, contributed in more than 30 conferences, advised policy makers and edited multiple special issues in peer-reviewed journals and books in the area of functional foods, food safety and innovative technologies providing also guidance and supervision within this research area to multiple masters, PhDs and postdoctoral researchers. His expertise in the field of functional foods, specially focused on the use of innovative technologies for the utilization of food by-products, has been recognized by being appointed as an editorial board member of several international journals, member of the Institute of Food and Health (UCD) and as management committee member and group leader in multiple European research networks, leading European and International researchers in the field of food technology.
Gaurav Rajauria, M.Sc., Ph.D., MRSC, is a Lecturer in Bioeconomy at the Munster Technological University, Ireland. His primary research interest aims at mining and characterizing functional ingredients from underutilized marine resources and agri-food waste/side streams. He is exploring a number of emerging technologies for pre-treatment and extraction purposes and establishing bioactive based biorefineries from underutilized biomass. His research also focuses on improving the food quality, food security and environmental sustainability by applying nutrition intervention strategies for improving health. He has been principal investigator and collaborator of national and European grants, He has extensively published in his area of research, holds patents, have edited books and journals and advises/supervises a number of masters, PhD, and post-doctoral researchers across multiple research projects. He is an elected member of the Royal Society of Chemistry (MRSC), UK and management committee member of European COST Action programme.
