Pulse Foods

Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.Dr. Aoife Gowen is a Senior Lecturer in the UCD School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of sensor technology and chemometrics to biological systems, including food quality process monitoring. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline - the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modeling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013) she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council starting grant.

1. Advances in pulse foodsPART I: RELEVENCE AND PROPERTIES OF PULSES 2. Nutritional and health properties 3. Chemical composition of pulses 4. Functional and physicochemical properties of pulse starch 5. Functional and physicochemical properties of pulse proteins 6. Functional and physicochemical properties of legume fibresPART 1I: PULSE PROCESSING TECHNOLOGY 7. Storage and pre-processing 8. Postharvest technology for pulses 9. Milling technologies 10. Extraction technologies for pulse food based ingredients 11. Novel technologies for pulse processing 12. Quality evaluation of pulsePART III: FOOD AND NUTRACEUTICAL APPLICATIONS 13. Pulse based food products 14. Extrusion technologies for pulses 15. Novel food and industrial applications of pulse fractions 16. Role of pulses in nutraceuticals 17. By-product utilization 18. Marketing opportunities and marketing strategies 19. Sustainability aspect of pulse foods