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The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organization in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognized as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture, and distribution of safe, wholesome, nutritious, and affordable foods, with due regard for the environment, animal welfare, and the rights of consumers. 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, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.

Forthcoming titles in the IFST series

Recent Advances in Micro‐ and Macroalgal Processing: Food and Health Perspectives edited by Gaurav Rajauria and Yvonne V. Yuan.