Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.

Jamileh M. Lakkis, Ph.D., has 14 years experience in the food, dietary supplements, and consumer products industries. She served as Senior Project Manager at Pfizer/Cadbury-Schweppes, Morris Plains, NJ focusing on designing confectionery products as delivery systems for oral care benefits. As a Senior Encapsulation specialist for General Mills, Inc., Minneapolis, MN, Dr. Lakkis designed several micro-encapsulation processes for stabilizing and masking the taste/aroma of a variety of functional and nutraceutical actives for their applications in breakfast cereals, dairy, confections and shelf-stable bakery products. Her professional experience also includes an engagement as Senior Research Scientist at Land O’Lakes, Inc., Arden Hills, MN. Dr. Lakkis co-organized the first IFT symposium on micro-encapsulation and controlled release applications in food systems. She is an active member of the Controlled Release Society and serves on the society's newsletter editorial board representing the Consumer and Diversified Products Division.