Ozone Applications in the Food Industry: Trends and Future Prospects

Presents uses of ozone in food industry, exploring and providing in-depth knowledge and understanding of use of gaseous ozone and ozonated water treatments against microorganisms and insects for ensuring food safety and quality. explores applications of ozone in various areas including horticultural produce, cereals, seafood, etc.

Ravi Pandiselvam, PhD, is a Scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to the development of value-added food products (Kalpa Krunch and coconut-based frozen delicacies); the design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and the design preservation protocol for trimmed tender coconut, which are commercialized and sold to many entrepreneurs. In addition, he has authored or co-authored more than 185 international and national journal articles. He has been author or co-author of five books and over 30 book chapters. Recently he received a prestigious National Academy of Agricultural Sciences Young Scientist Award. He served as a guest editor and editorial board member for Ozone Science and Engineering Journal and Journal of Food Process Engineering. He is an associate editor of Measurement: Food Journal and an editorial board member of Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal.

Anjineyulu Kothakota, PhD

, is working as a Scientist at the CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. He has a well-proven track record of achievements in the field of postharvest technologies and agri-waste management, especially in the area of development of cost-effective biodegradable tableware utilizing agro-residues to replace single-use plastics, utilizing a wide range of agro-residues, such as those from rice and wheat bran, rice husk, rice straw, corn, fiber-rich plant parts, etc. The technology for the production of such biodegradable products has been so far transferred to 16 companies/start-ups, and even multinational companies like ITC and Nestle have shown interest in taking up the technology. His keen interest in research is evident from his numerous publications in high-impact-factor journals; he has a combined citation count of over 2493 and an h-index of 27. Recognizing his contributions to engineering and science, he has received several accolades, such as the Kerala State Young Scientist Award, INAE-Young Engineer Award 2022, ICAR-NAAS Young Scientist Award 2021, ICAR-NAAS Associate Award 2023, CSIR Award for Science and Technology Innovations for Rural Development (CAIRD) 2020, Young Scientist Representing India in DST Shanghai Cooperation Organization-Young Scientist Conclave 2020, etc. He earned his BTech in Food Technology at ANGRAU, Andhra Pradesh, India; MTech in Food Engineering and Technology from SLIET, Punjab, India; and PhD in Agricultural Processing and Food Engineering at GBPUAT, Uttarakhand, India.

Kaavya Rathnakumar, PhD

is a Senior Scientist at Balchem Human Nutrition and Health, St. Louis, Missouri, USA. Previously, she was an Innovation Scientist at BeyondMeat, Los Angeles, California, and 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 byproduct utilization using nonthermal and sustainable techniques, product and process development, ingredient formulations for dairy and non-dairy 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 various associations, including the Institute of Food Technologists, the American Association of Agricultural and Biological Engineers, the American Dairy Science Association, and the American Oil and Chemists’ Society. She has received 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 in 2022. She has published over 27 peer-reviewed articles, 10 book chapters, and four books. She has presented at over 40+ conferences. She is also a special editor for the Journal of Food Quality and Journal of Food Measurements. She is also a grant reviewer for the United States Department of Agriculture (USDA-NIFA, AMS and FMPP). Dr. Rathnakumar earned her PhD in Dairy and Food Science at South Dakota State University, USA; her Master of Engineering 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 (now called NIFTEM-T).