SQU Academics Co-edit Book on Traditional Foods

04 Nov, 2019 |

Dr. Mohammed Al-Khusaibi,  Dr. Nasser Al-Habsi and Prof. Mohammad Shafiur Rahman, academics at Sultan Qaboos University (SQU) have co-edited the book “Traditional Foods: History, Preparation, Processing and Safety” (Food Engineering Series) which was published by Springer, New York. The editors are faculty members of the Department of Food Science and Nutrition, College of Agricultural and Marine Sciences at SQU.

Global industrialization significantly introduced the wide range of preserved foods, such as dried, canned, and frozen. This trend was followed by the take-away shops that sold fast foods (such as, sandwich, fried chicken, pizza and burger). Recently consumers want meals, which are easy and quick to prepare, healthy and possess ethnic or traditional flavors with varied shelf-life. Thus, the new products, such as minimally processed foods, ready-to-eat meals, ready-to-cook, cook-chill, cook-freeze, and part-bread, part-pizza are being introduced in the market. More recently there is a great interest on the different aspects of the traditional foods, since it can fulfil and foster additional dimension of culture, and tradition. The implementation of ethnic dimension to the healthy foods could also increase the consumption of healthy foods due to their improved sensory appeals and cultural motivations.

This book provides a comprehensive overview on traditional foods from different regions of the world. Traditional foods refer to foods that has been passed on from one generation to another following or conforming to tradition, adhering to past practices or established conventions. This may also be applied to traditional ingredients and traditional preparation method.

Ten chapters in this book explore the preparation, processing, marketing, safety and nutritional aspects of traditional foods around the world; and present the traditional foods of different cultures, such as the GCC, Arab, Australian, European, Indian, and Chinese. It also contain chapters to discuss the safety, nutritional and consumer sensory perception of traditional foods as well as their laws and regulations. The contributing authors were selected from different parts of the world. Individually each chapter represents a unique perspective of specific groups of traditional foods. The editors of this book are confident about the success of this book, and food professionals, such as academics, higher level undergraduate and graduate students, professionals from industry and authorities will find a valuable compilation and rare volume on the traditional foods.


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