Progress in Food Preservation (PDF)

Rajeev Bhat is a Senior Lecturer in the Food TechnologyDivision at the University Sains Malaysia, specialising in foodsafety and nutrition. His research interests include: foodnanotechnology, nutraceuticals, microbial technology and theapplication of modern food preservation technology. Presently, heis involved in teaching food microbiology and food chemistry. DrBhat has published more than 50 papers in peer reviewedinternational and national journals. He has several book chaptersto his credit and has co-edited a book on food biotechnology.

A.K. Alias joined the School of Industrial Technology atthe University Sains Malaysia in 1994 after obtaining his PhD inFood Technology from University of Reading. He teaches foodprocessing and preservation, physical properties of foods and foodingredients. His research interests are mainly in the fundamentalaspects of structure-property relationships and the technologicalapplications of starch and non-starch polysaccharides. He is thegroup leader of the Food Biopolymer Research Group, a virtualresearch group established to undertake extensive research on foodbiopolymers. He has published more than 60 papers in internationaljournals and proceedings and presented more than 40 conferencepapers.

Gopinadhan Paliyath is a Professor at the University ofGuelph, Canada. His research is primarily in the area ofbiochemistry, specifically pertaining to fruits and vegetables, andin relation to their senescence (ethylene, signal transduction,calcium second messenger system), shelf life and quality,nutraceutical ingredients and their mechanism of action. Recentresearch includes investigations on the role of phospholipase D(PLD) in membrane homeostasis and signal transduction.

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