Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.
Author Biography:
Prof. G. A. Ravishankar is a Professor of Biotechnology, serving as Adjunct- Vice-President in Research and Development, Life Science Division, Dayananda Sagar Institutions, Ex-Chairman of Board of Studies in Biotechnology, Visvesvaraya Technological University (VTU), Belagavi, Karnataka, India. He has 40 years of research experience in the reputed national research laboratory. He has received international and national fellowships including FAFST, FNASc, FNAAS, FBS, FSAB, FISAB, FAMI, FIAFoST (Canada), FIFT(USA), CFS(USA). He has published more than 300 research papers in peer-reviewed journals, and chapters in more than 45 book.
Dr. Ravishankar is an active editor and reviewer for reputed international and national journals. He is visiting professor to Japan, S. Korea, Taiwan, USA, Russia, and others. He has received several awards in the areas of plant and microbial biotechnology, food science and technology, and algal biotechnology areas. Dr. Ranga Rao is an Associate Professor and Senior Scientist in the Department of Biotechnology, Vignan’s Foundation Science, Technology and Research University University, Andhra Pradesh, India. He has 18 years of experience in both teaching and research. He has been working in the multidisciplinary area of Algal biotechnology and byproducts and Food Science and Technology.
Based on his accomplishments, he has received multiple research awards including Young Scientist Award-World Food Congress by International Union of Food Science and Technology (IUFoST) at Montreal, Canada; TWAS Young Affiliate fellow (ROESEAP) for the year 2014-2018 by The World Academy of Sciences (TWAS), and one of the prestigious national-level Senior Research Fellowships by the Indian Council of Medical Research (ICMR), Govt. of India to carry out his research work in biotechnology. He has published extensively in journals and contributed to several books. Dr. Ranga Rao is an Associate Professor and Senior Scientist in the Department of Biotechnology, Vignan’s Foundation Science, Technology and Research University University, Andhra Pradesh, India. He has 18 years of experience in both teaching and research. He has been working in the multidisciplinary area of Algal biotechnology and byproducts and Food Science and Technology.
Based on his accomplishments, he has received multiple research awards including Young Scientist Award-World Food Congress by International Union of Food Science and Technology (IUFoST) at Montreal, Canada; TWAS Young Affiliate fellow (ROESEAP) for the year 2014-2018 by The World Academy of Sciences (TWAS), and one of the prestigious national-level Senior Research Fellowships by the Indian Council of Medical Research (ICMR), Govt. of India to carry out his research work in biotechnology. He has published extensively in journals and contributed to several books. Dr Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA , USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, Enzyme-catalyzed functions, quality and safety of meat and poultry products. He has received support for his research activities from industries and governmental systems and is guiding a number of PhD and Masters students at UGA, Athens.
