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Postharvest Biology and Technology
Global trends toward healthier and more sustainable diets have sparked interest in plant-based milk alternatives made from nuts, soy, oats, hemp, pulses, rice, coconut, etc. These alternatives are seen as potential replacements for dairy in diets; however, they exhibit wide variations in formulation, nutritional, functional, physicochemical and sensory characteristics among themselves and compared to dairy products. It is crucial to analyze and understand these parameters not only for the industrial-scale manufacturing of these products but also to make informed decisions about including or excluding them from diets. CONTENTS: About the Authors / Editors: Editors: Pranav Vashisht Continuous Improvement Specialist II, Milk Value Platform, Idaho Milk Products, Jerome, Idaho, USA Pranav Vashisht is a Continuous Improvement Specialist II forå the Milk Value Platform of Idaho Milk Products, Jerome, Idaho, USA, where he leads process development and improvement projects. With over seven years of industrial and research experience, he has held various roles across four different dairy industries and collaborated with three distinct research groups. His expertise encompasses dairy products manufacturing, safety, and processing (nonthermal technologies). He has published peer-reviewed articles, book chapters, and conference presentations. His research has been recognized with awards at national and international events. He is an editorial board member and a reviewer for food science journals, where he has conducted over 100 peer-reviews. Additionally, he has been a judge for more than 15 national and international food science competitions. Mr. Vashisht is also an active member of several professional organizations. He holds the distinguished status of Division Leader of the Dairy Foods Division of the Institute of Food Technologists, board member of Intermountain IFT, scientific panel member of IFT, professional member of Phi Tau Sigma, and member and membership assessment panel of the Institute of Food Science & Technology (IFST). He received an outstanding volunteer service award from the IFT in 2023–24 for his exceptional service toward the Dairy Foods Division. He earned his bachelor’s degree in Dairy Technology from the National Dairy Research Institute in Karnal, India, and his master’s degree in Food and Animal Sciences from the Tennessee State University in Nashville, USA. Bharathipriya Rajasekaran, PhD Postdoctoral Researcher, National Taiwan University, Taiwan Bharathipriya Rajasekaran, PhD, is a Postdoctoral Researcher at National Taiwan University, Taiwan. She previously was an Assistant Professor in the Department of Food Technology at Karpagam Academy of Higher Education, India. She completed her PhD in Food Science and Technology at the International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Thailand, where she was awarded the prestigious PSU President Scholarship and received the Excellent Doctorate Thesis Award. She holds a Master of Fisheries Science in Fish Processing Technology from Tamil Nadu Fisheries University, India, where she was awarded two gold medals for academic excellence. She also received the Junior Scientist Award from the Society of Fisheries and Life Science in recognition of her research contributions. Her research focuses on food nanotechnology, protein and lipid science, oil extraction, waste utilization, functional foods, encapsulation and emulsion science, edible coatings, and eco-friendly packaging. Her scholarly contributions to date include peer-reviewed articles, technical articles, book chapters, and an edited book. She has received academic scholarships, research awards, and a research grant and has also developed three innovative products. In addition, she has actively mentored junior researchers, collaborated with industry partners, and serves as a co-editor for the IIP book series and as a reviewer for several high-impact food science journals. Kaavya Rathnakumar, PhD Market Development Manager-Mineral Nutrition, Jungbunzlauer, Inc., Illinois, USA Kaavya Rathnakumar, PhD, is a Market Development Manager-Mineral Nutrition, Jungbunzlauer, Inc., Illinois, USA. She is well experienced in both B2B and B2C industries within the R&D and technical services for innovative food ingredients. She was also a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. Her expertise includes waste by-product utilization using nonthermal and sustainable techniques, product and process development, ingredient formulations for dairy and nondairy frozen desserts and beverages, plant-based meat analogs, strategic long-term innovation in dairy and plant-based proteins, milk lipids and phospholipids, structured fats, and emulsions through novel process engineering techniques. She is a member of the Institute of Food Technologists, American Association of Agricultural and Biological Engineers, American Dairy Science Association, and American Oil and Chemists Society. She has obtained nine international research awards, including the prestigious John Brandt Award from Land O’Lakes, Midwest Dairy, USA, and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers. She has published over 30 peer-reviewed articles, more than 10 book chapters, and six books and presented over 40 conference presentations. She is also a special editor for the Journal of Food Quality and Sustainable Foods. Dr. Rathnakumar earned her PhD in dairy and food science at South Dakota State University, USA, her master’s degree in food engineering and bioprocess technology at the Asian Institute of Technology, Thailand, and her bachelor’s in food processing engineering at the Indian Institute of Food Processing Technology, India. R. Pandiselvam, PhD Senior Scientist, Division of Agricultural Engineering, ICAR–Indian Agricultural Research Institute, New Delhi, India R. Pandiselvam, PhD, is a Senior Scientist in the Division of Agricultural Engineering, ICAR–Indian Agricultural Research Institute, New Delhi, India. He was a Scientist (Agricultural Process Engineering) at the ICAR–Central Plantation Crops Research Institute, India. During his tenure, he significantly contributed to the design and development of minimal processing machines for tender coconut, including a continuous-type coconut testa removing machine, tender coconut cutting machine, and preservation protocols for trimmed tender coconut. He also developed/co-developed numerous value-added food products such as Kalpa Krunch, a frozen coconut delicacy, and matured coconut water-based beverages, many of which have been commercialized by entrepreneurs. He has authored more than 100 research articles in national and international journals, nine books, and over 80 book chapters. He serves as Associate Editor for Measurement: Food, Journal of Agricultural Engineering, and Frontiers in Nutrition. He has also served as a guest editor for Ozone: Science and Engineering and Journal of Food Process Engineering. Additionally, he is a member of the editorial boards of several journals. In recognition of his outstanding contributions to agricultural engineering and technology dissemination, Dr. Pandiselvam has received several prestigious honors. He received his BTech in Agricultural Engineering and MTech in Agricultural Processing & Food Engineering from Tamil Nadu Agricultural University, Coimbatore, and completed his PhD at TNAU.KEYWORDS: Dairy science and technology and Food Science and technology, Milk products, dairy products, dairy alternatives, plant based milk alternatives, sustainable dairying, non-dairy products, nutritional awareness, sustainability, dairy trends, lactose intolerance, milk protein allergy, vegan nutrition, food science innovations, dairy industry transition, plant protein, dairy protein. |
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