Incorporating intelligence in industrial systems can help to increase productivity, cut-off production costs, and to improve working conditions and safety in industrial environments.

This book provides discussion and the exchange of information on principles, strategies, models, techniques, applications and methodological options possible to develop in research in management and industrial engineering. It communicates the latest developments and thinking on the research methodologies subject in the different areas, worldwide.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyzes and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of ​​Food Science and Technology.