Energy Efficient Technologies for Food Safety, Quality, and Security

Edited by:   Ahmed Alhussaini Hamad, Pallavi Singh, Dipali Saxena, A.K. Haghi
Imprint:   Engineering Science Reference
Country of Publication:   United States
Dimensions:   Height: 254mm,  Width: 178mm, 
ISBN:   9798369383438
Pages:   554
Publication Date:   13 May 2025
Audience:   College/higher education ,  Professional and scholarly ,  Primary ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Ahmed Hamad is a renowned food science and nutrition expert with years of experience in teaching, research, and industry. Dr. Ahmed has published numerous papers and books on food hygiene, nutrition, and bioscience and has worked with various government and non-government organizations on food safety and nutrition projects. Ahmed has been teaching and researching food science, Safety, technology, and quality for Twelve (12) years. Ahmed teaches Food Chemistry, Microbiology, Food Technology and processing, Food Safety, and TQM courses in the food industry. Ahmed has many publications (+30) in highly prestigious peer-reviewed journals. He also contributes to many funded scientific projects in food safety, antimicrobial resistance, biofilm formation and control, Meat quality improvement, and environmental pollution. Ahmed participated as a peer reviewer for many prestigious food journals. Ahmed Has a role as a Book Editor for IGI Global, Wiley, Springer and CRC. Ahmed is a member of many professional associations and societies, such as RSPH, IFST, IAFP, AMSA, and ASM. He has also worked as an associate food safety and quality consultant from 2012 till now. He conducts over 2000+ Food safety and quality audits and leads Consulting projects for ISO 22000, ISO 9001, BRC, IFS, SQF, FSSC 22000, and HACCP/HARPC. He also designs and develops SOPs, SSOPs, Food safety policies for the Food Industry, and Food catering. Pallavi Singh is currently working as an Associate Professor in Faculty of Public Health, Poornima University, Jaipur Rajasthan India. She has received her B. Sc. Health Science (Health Management) Degree from SHIATS, Allahabad, M. Sc. In Nutritional Sciences Degree from University of Allahabad, India and Ph.D. in the area of Public Health Nutrition from SHUATS, Allahabad. She also qualified UGC-NET and worked as a Junior Research Fellow in the DST-UKIERI funded International Project. She published more than 10 papers in Peer Reviewed and Refereed Journals, 1 Patent publication, 3 books with International Publishers and 2 books with National Publishers, 5 book chapters and many articles in the magazines. She has organized more than 10 workshops, summer internships, training programs and national seminars and international conference as coordinator, convener, organizing secretary and chair. She has worked as a session chair, conference steering committee member, editorial board member, and reviewer in international/national Journal/ conferences. Her current research interests are Value addition, Community Nutrition and Public Health Nutrition. Dipali Saxena , an accomplished Assistant Professor, boasts over 10 years of academic experience in Food Sciences and Technology. She earned her Ph.D. in Food Technology from Jiwaji University, Gwalior, specializing in Nutraceuticals and functional foods. Graduating as the university topper and receiving the MSc. Gold Medal in Food Technology from Jiwaji University, Gwalior, Madhya Pradesh, highlights her academic excellence. Currently, Dr. Saxena serves as the Senior Faculty and Assistant Professor in the Department of Food Nutrition at Shri Vaishnav Institute of Home Science and Shri Vaishnav Institute of Agriculture, part of Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. Additionally, she holds positions as a Member of the Board of Studies (BOS), Faculty of Studies (FOS), and various committees including Admission, Cultural, Anti-ragging, ABC credit, and Library Committees at Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. Furthermore, Dr. Saxena guides PhD and MSc dissertations at the institute. She has developed Elective and Vocational courses in the Department of Food and Nutrition, aligning with the New Education Policy 2020. Additionally, she has restructured bachelor’s and master’s degree courses as per the same policy. A. K. Haghi , Ph.D., is a retired professor and has written, co-written, edited or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 4000 citations and h-index of 33, according to Google Scholar database. He was appointed as Honorary Research Associate (HRA) of Bioprocesses and Bioproducts Group, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México. He has also been appointed as Honorary Research Associate (HRA) at Chemistry Centre, University of Coimbra, Portugal and held a Senior Research Fellowship (SRF) at the Tbilisi State University. He has supervised several PhD and MSc theses at the University of Guilan and co-supervised international doctoral projects. Professor Haghi holds a BSc in urban and environmental engineering from the University of North Carolina (USA) and holds two MSc, one in mechanical engineering from North Carolina State University (USA) and another one in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France). He was awarded a PhD in engineering sciences at Université de Franche-Comté (France). Professor Haghi is a frequent speaker to national and international audiences. He is the Founder and former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal. He has acted as an editorial board member of many international journals and is a persistent reviewer of leading international journals.