Engineering Plant-Based Food Systems

Engineering Plant-Based Food Systems

1st Edition - May 1, 2022
This is the Latest Edition
  • Editors: Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani
  • Paperback ISBN: 9780323898423

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Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

Key Features

  • Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins
  • Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats
  • Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.


Research and students involved in several field of the food-system such as gastronomy, reduction of food waste, etc. Academic - professor, researchers, students (Bachelor, Master, PhD) - Food Engineers, Food industries Restaurants, companies involved in the field of personalized nutrition

Table of Contents

  • 1. Introduction to plant-based food as a sustainable source of food for the future
    2. General health benefits and sensory perception of plant-based foods

    Part I: Plant-based proteins
    3. Sustainable plant-based protein sources and their extraction
    4. Reducing allergenicity in plant-based proteins
    5. Functionality of plant-based proteins

    Part II: Plant-based dairy alternatives
    6. Plant-based beverages
    7. Plant-based gels
    8. Plant-based butter like spreads

    Part III: Plant-based meat alternatives
    9. Plant-based imitated chicken/beef
    10. Plant-based imitated fish
    11. Plant-based imitated seafood

    Part IV: Fermented plant-based beverages and foods
    12. Fermented plant-based beverages (e.g. kambucha, plant-based kefir)
    13. Fermented plant-based foods (e.g. tofu, sauerkraut, sourdough)

    Part V: Plant-based functional components
    14. Polyphenols, phytosterols, aromatics and essential oils

    Part VI: Plant-based food – future outlook
    15. Summary and future directions

Product details

  • No. of pages: 232
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: May 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323898423
  • About the Editors

    Sangeeta Prakash

    Dr. Sangeeta Prakash is a lecturer in food technology at the University of Queensland with extensive experience in processing; physical characterisation, including tribological properties; and sensory profiling of various food ingredients and products, including proteins (dairy and plant), hydrocolloids, dairy products (milk, yoghurt, custard, cream cheese and dairy beverages), rice and meat. Her research interest also extends to digestibility of food ingredients in the human gastrointestinal tract. She has authored several research articles that includes a book chapter. Dr. Prakash has commenced several projects in food 3D printing. She was also a guest editor for the Journal of Food Engineering, managing the special issue on the recent development in food 3D printing technology.

    Affiliations and Expertise

    Lecturer in Food Technology, School of Agriculture and Food Sciences, The University of Queensland, Australia

    Bhesh Bhandari

    Professor Bhesh Bhandari has been associated with the University of Queensland for the last 28 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published seven co-edited books and more than 400 book chapters and research papers. His publications have been cited nearly 22,000 times (2020), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters and by Clarivate in 2019. He was also listed as a leading researcher in Australia in Food Science and Technology discipline by The Australian in 2020. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach.

    Affiliations and Expertise

    Professor, University of Queensland, Australia

    Claire Gaiani

    Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble).

    Affiliations and Expertise

    Professor, Université de Lorraine – Laboratoire d’Ingenierie des Biomolecules, France