Food Analogues: Emerging Methods and Challenges

隨著近年來素食和純素飲食在西方世界的興起，食品產業也隨之出現了對植物性替代品（即類似物）的需求激增。消費者渴望一種符合他們價值觀、滿足營養需求，並且能夠模擬目標食品特性（無論是牛肉、雞肉、蛋或乳製品）的產品。因此，研究人員不斷努力更精確地接近他們所模仿的食品的味道、外觀、質地和流變特性。與此同時，關於食品類似物的營養成分和環境影響的問題也引起了有意識的消費者的高度關注。

雖然現有的文獻已經涵蓋了特定的類似物，如肉類或乳製品，《Food Analogues: Emerging Methods and Challenges》將是第一本提供所有食品類似物的權威概述，並全面評估該產業的現狀和未來。這本書涵蓋了質地操作和感官評估的基本過程，以及這些植物性替代品的微生物學和監管方面。展望食品類似物技術的未來，它還將討論一些有前景的新方法，如在類似物生產中使用3D列印和可食用昆蟲。本書將對研究人員、製造商、監管機構、營養師，甚至是消費者本身都有價值，幫助他們在飲食上做出更明智的決策。

Prof. Dr. Özlem Pelin Can. She received her undergraduate degree from Fırat University Faculty of Veterinary Medicine and her doctorate degree from Fırat University Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. She entered academic life in 2001. She worked as a research assistant at Fırat University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, and then as a lecturer at Sivas Cumhuriyet University, Department of Food Engineering. Since 2022, she has been a faculty member at Sivas Cumhuriyet University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. She teaches courses on food hygiene, food microbiology, food additives, meat technology and dairy technology. Dr. Can published articles in internationally cited journals and presented papers at national and international congresses and conferences. She works on food microbiology, product development, animal foods and carries out projects with industrial organizations on the development and improvement of production systems. She has been working as the Director of the Science Institute of Sivas Cumhuriyet University between 2017-2022 and as the Director of the Institute of Health Sciences of Sivas Cumhuriyet University since 2022.

Assoc. Prof. Dr. Meryem GÖKSEL SARAÇ graduated from Erciyes University with a bachelor's degree in food engineering and completed her master's and doctoral studies at the same university. Since 2012, she has worked in the Food Technology programme at Sivas Cumhuriyet University and continues to work in the Department of Cookery. She has been working on food science, especially in the fields of food rheology and texture, food additives, food chemistry, and research and development. She is also working on sensory evaluations, interfacial rheology and food waste utilization and recovery. She has articles, book chapters and projects in the related field. She also serves as the deputy director of Sivas Cumhuriyet University Food Studies Application and Research Center. Göksel Saraç continues his R&D studies at the research center.

Dr. Duygu Aslan Türker is an accomplished food engineer and research assistant at the Department of Food Engineering, Erciyes University, Kayseri, Turkey. She holds a B.Sc. (2012) and M.Sc. (2015) in Food Engineering from Erciyes University, where she is also completed her Ph.D. since 2015. Her research focuses on food rheology, chemistry, and the development of milk and dairy products, contributing significantly to the field through her extensive studies on the rheological and textural properties of food. Since 2014, Aslan Türker has been a member of her department, engaging in various research projects. She has authored numerous publications in prestigious journals, including works on gluten-free cake formulations and innovative extraction techniques for anthocyanins from black carrots. Her research extends to the interfacial properties of alternative proteins, and the stability and sensory attributes of dairy products, showcasing her diverse expertise. Aslan Türker's contributions to the field have been recognized with several awards and scholarships, including the TÜBİTAK scholarships for her Ph.D. and post-graduate studies. She has also received certificates of honor and appreciation from Erciyes University.

Özlem Pelin Can 教授博士。她在菲拉特大學獸醫學院獲得學士學位，並在菲拉特大學獸醫學院食品衛生與技術系獲得博士學位。她於2001年進入學術界，曾在菲拉特大學獸醫學院食品衛生與技術系擔任研究助理，之後在西瓦斯共和國大學食品工程系擔任講師。自2022年以來，她成為西瓦斯共和國大學獸醫學院食品衛生與技術系的教職員。她教授食品衛生、食品微生物學、食品添加劑、肉類技術和乳製品技術等課程。Can 博士在國際引用的期刊上發表文章，並在國內外的會議和研討會上發表論文。她的研究領域包括食品微生物學、產品開發、動物食品，並與工業組織合作進行生產系統的開發和改進項目。她於2017年至2022年間擔任西瓦斯共和國大學科學研究所所長，自2022年以來擔任西瓦斯共和國大學健康科學研究所所長。

Meryem GÖKSEL SARAÇ 副教授博士畢業於埃爾吉耶斯大學，獲得食品工程學士學位，並在同一所大學完成碩士和博士學位。自2012年以來，她在西瓦斯共和國大學食品技術課程工作，並繼續在烹飪系任職。她的研究專注於食品科學，特別是在食品流變學和質地、食品添加劑、食品化學以及研究與開發領域。她還在感官評估、界面流變學和食品廢棄物的利用與回收方面進行研究。她在相關領域擁有多篇文章、書籍章節和項目。她還擔任西瓦斯共和國大學食品研究應用與研究中心的副主任。GökSEL SARAÇ 繼續在研究中心進行研發工作。

Duygu Aslan Türker 博士是一位優秀的食品工程師，現任埃爾吉耶斯大學食品工程系的研究助理，位於土耳其凱塞里。她於2012年獲得食品工程學士學位，2015年獲得碩士學位，並於2015年完成博士學位。她的研究重點是食品流變學、化學以及乳製品的開發，通過對食品的流變和質地特性進行廣泛研究，對該領域做出了重要貢獻。自2014年以來，Aslan Türker 一直是她所在系的成員，參與各種研究項目。她在多個知名期刊上發表了大量文章，包括無麩質蛋糕配方和從黑胡蘿蔔中提取花青素的創新提取技術。她的研究還擴展到替代蛋白的界面特性以及乳製品的穩定性和感官特性，展現了她的多元專業知識。Aslan Türker 在該領域的貢獻獲得了多項獎項和獎學金的認可，包括TÜBİTAK 獎學金以支持她的博士和研究生學習。她還獲得了埃爾吉耶斯大學的榮譽和感謝證書。