Open access peer-reviewed Edited Volume

Palm Oil - Current Status and Updates

Viduranga Y. Waisundara

Australian College of Business & Technology

A Deputy Principal of the Australian College of Business & Technology who serves as the Global Harmonization Initiative Ambassador to Sri Lanka. A prolific author, editor, scientist, and administrator who works tirelessly promoting healthy food habits and food and nutrient security.


Fatty Acids Carotenes Palm Sugar Analysis Antioxidant Health Nutrition Disease Prevention Refining Hydrogenation RBD Fuel

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About the book

Palm oil has accounted for more than a quarter of a percentage of the oils produced from oil crops around the world. This is essentially an edible vegetable oil that comes from the fruit of oil palm trees bearing the scientific name Elaeis guineensis. Oil palm trees are native to Africa but were brought to South-East Asia just over 100 years ago as an ornamental tree crop. It is also used in food products, detergents, cosmetics, and, to a small extent, biofuel. There are many books out there that focus on various industrial aspects of palm oil. The agricultural aspects appear to be well covered in detail as well. Thus, this book is positioned to serve as an update to the chemical, processing, and functional properties of palm oil, providing an overview of the current status and also projecting the future of the palm oil industry based on these recent findings.

Publishing process

Book initiated and editor appointed

Date completed: May 12th 2022

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: June 9th 2022

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: August 8th 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: October 27th 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: December 26th 2022

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About the editor

Viduranga Y. Waisundara

Australian College of Business & Technology

Dr. Viduranga Waisundara obtained her Ph.D. in Food Science and Technology from the Department of Chemistry, National University of Singapore, in 2010. She was a lecturer at Temasek Polytechnic, Singapore from July 2009 to March 2013. She relocated to her motherland of Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 to October 2016. She was a senior lecturer on a temporary basis at the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka. She is currently Deputy Principal of the Australian College of Business and Technology – Kandy Campus, Sri Lanka. She is also the Global Harmonization Initiative (GHI) Ambassador to Sri Lanka.

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Book chapters authored 12

Books edited 10

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