Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Technology, Durban University of Technology, South Africa. He holds a PhD in Food Science from the University of Pretoria and has been involved in research, publishing, and lecturing internationally since 2001, focusing on food quality and safety. His current research includes safety assessment and antioxidant potential of fermented foods, controlling pathogens in ready-to-eat food, and empowering emerging farmers through value addition and postharvest handling. As the founder of Operation Transform and Food Safety Africa, he received the Association of Commonwealth Fellowship in 2018 and served as a Visiting Professor at the University of Manitoba in 2019.
Omotola Folake Olagunju is a lecturer in Food Safety at Teesside University, UK, with a PhD in Food Science and Technology from Durban University of Technology. Her research interests encompass Food Safety and Quality Control, and she has authored numerous articles in peer-reviewed journals on microbial food contaminants and decontamination strategies. Before joining Teesside University, she worked at Afe Babalola University in Nigeria. A member of several scientific associations, including the IFST, Omotola has extensive teaching and supervision experience at both undergraduate and graduate levels. In August 2022, she was recognized as a Global Talent under the Exceptional Promise ca
