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Innovative And Emerging Technologies In The Bio Marine Food Sector

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Innovative and Emerging Technologies in the Bio marine Food Sector

Innovative and Emerging Technologies in the Bio marine Food Sector Book
Author : Marco Garcia-Vaquero,Gaurav Rajauria
Publisher : Academic Press
Release : 2021-09-10
ISBN : 9780128200964
Language : En, Es, Fr & De

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Book Description :

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Innovative and Emerging Technologies in the Bio marine Food Sector

Innovative and Emerging Technologies in the Bio marine Food Sector Book
Author : Marco Garcia-Vaquero,Gaurav Rajauria
Publisher : Academic Press
Release : 2021-08-27
ISBN : 0128204427
Language : En, Es, Fr & De

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Book Description :

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Special Issue Harnessing Marine Bioresources for Innovations in Food Industry

Special Issue  Harnessing Marine Bioresources for Innovations in Food Industry Book
Author : Brijesh K. Tiwari,Declan J. Troy
Publisher : Unknown
Release : 2016
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Special Issue Harnessing Marine Bioresources for Innovations in Food Industry book written by Brijesh K. Tiwari,Declan J. Troy, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Contrary Forces of Innovation

The Contrary Forces of Innovation Book
Author : T. Hoholm
Publisher : Springer
Release : 2011-07-26
ISBN : 0230302084
Language : En, Es, Fr & De

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Book Description :

The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes.

Innovation in the Food Sector Through the Valorization of Food and Agro Food By Products

Innovation in the Food Sector Through the Valorization of Food and Agro Food By Products Book
Author : Ana Novo de Barros,Irene Gouvinhas
Publisher : BoD – Books on Demand
Release : 2021-07-14
ISBN : 1838806822
Language : En, Es, Fr & De

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Book Description :

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies Book
Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Publisher : CRC Press
Release : 2018-09-03
ISBN : 1351360264
Language : En, Es, Fr & De

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Book Description :

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non Thermal Processing  Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Book
Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Publisher : Woodhead Publishing
Release : 2019-06-07
ISBN : 0128141751
Language : En, Es, Fr & De

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Book Description :

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Open Innovation in Global Networks

Open Innovation in Global Networks Book
Author : OECD
Publisher : OECD Publishing
Release : 2008-10-03
ISBN : 9264047697
Language : En, Es, Fr & De

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Book Description :

This publication examines what drives companies to collaborate with external partners on R&D, how this fits into overall strategies, whether such collaboration is open to SMEs and what the consequences are.

Advances in Processing Technologies for Bio based Nanosystems in Food

Advances in Processing Technologies for Bio based Nanosystems in Food Book
Author : Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
Publisher : CRC Press
Release : 2019-07-25
ISBN : 1351710044
Language : En, Es, Fr & De

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Book Description :

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.

Nanotechnology Applications in the Food Industry

Nanotechnology Applications in the Food Industry Book
Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Release : 2018-01-31
ISBN : 0429950217
Language : En, Es, Fr & De

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Book Description :

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.

Aquaculture and By Products Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

Aquaculture and By Products  Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds Book
Author : Anonim
Publisher : Academic Press
Release : 2020-05-11
ISBN : 0128202173
Language : En, Es, Fr & De

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Book Description :

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more. Details alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products Evaluates the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts Updates on progress in the development of new food and pharmaceutical products, such as nutraceuticals and food additives

The Blue Economy Handbook of the Indian Ocean Region

The Blue Economy Handbook of the Indian Ocean Region Book
Author : Attri, V.N.,Bohler-Mulleris, Narnia
Publisher : Africa Institute of South Africa
Release : 2018-08-03
ISBN : 0798305185
Language : En, Es, Fr & De

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Book Description :

As humanity enters the Anthropocene epoch the oceans are more at risk than ever before as a result of the increased exploitation of its resources. The Indian Ocean is the third largest ocean in the world comprising 20% of the water on the Earth's surface. The sea lanes in the Indian Ocean are among the busiest in the world with more than 80 percent of global seaborne trade in oil transiting through the Indian Ocean and its vital chokepoints and an estimated 40% of the world's offshore oil production comes from the Indian Ocean. The importance of this region cannot be underestimated and there is no doubt that there are many opportunities for economic growth and job creation presented by the waters washing the shores of the Indian Ocean Rim. In order to ensure a desirable future for humanity it is necessary to make use of the ocean’s resources in a sustainable and responsible manner. Climate change is affecting the Indian Ocean negatively, placing a strain on the ability to ensure food security and damaging the economies of small island states that depend on fisheries and aquaculture for their livelihoods. Increasing ocean temperatures and ocean acidification are taking a toll on ecosystems. This book is the first of its kind, providing fresh insights into the various aspects and impacts of the Blue Economy in the Indian Ocean Region: from shifting paradigms, to an accounting framework, gender dynamics, the law of the sea and renewable energy, this handbook aims at increasing awareness of the Blue Economy in the Indian Ocean Region and to provide evidence to policy-makers in the region to make informed decisions. The contributions are from a mixture of disciplines by scholars and experts from seven countries.

Sustainable Production Technology in Food

Sustainable Production Technology in Food Book
Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publisher : Academic Press
Release : 2021-08-16
ISBN : 012823220X
Language : En, Es, Fr & De

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Book Description :

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

Harnessing Marine Macroalgae for Industrial Purposes in an Australian Context Emerging Research and Opportunities

Harnessing Marine Macroalgae for Industrial Purposes in an Australian Context  Emerging Research and Opportunities Book
Author : Roos, Göran,Cheshire, Anthony,Nayar, Sasi,Clarke, Steven M.,Zhang, Wei
Publisher : IGI Global
Release : 2018-09-07
ISBN : 1522555781
Language : En, Es, Fr & De

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Book Description :

In today’s environmental and economic climate, it is important for businesses to drive development towards sustainable and zero-waste industries, responsibly leveraging renewable low-cost inputs to generate high-value outputs for the global market. Marine macroalgae presents modern businesses with opportunities for the development of a new and vibrant industry sector that largely fulfills these requirements. Harnessing Marine Macroalgae for Industrial Purposes in an Australian Context: Emerging Research and Opportunities provides emerging perspectives on the theoretical and practical aspects of developing a new business sector within the bio-marine industry. Featuring coverage on a broad range of topics such as competitive advantage, food industry, and production systems, this publication is ideally designed for environmental researchers, business students, engineers, and academicians seeking current research on the economics, regulation, and policy in supporting the development of the macroalgal industry sector in the global market.

Recent Advances in Micro and Macroalgal Processing

Recent Advances in Micro  and Macroalgal Processing Book
Author : Gaurav Rajauria,Yvonne V. Yuan
Publisher : John Wiley & Sons
Release : 2021-04-06
ISBN : 1119542626
Language : En, Es, Fr & De

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Book Description :

Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.

Green Extraction and Valorization of By Products from Food Processing

Green Extraction and Valorization of By Products from Food Processing Book
Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publisher : CRC Press
Release : 2019-09-09
ISBN : 1000546845
Language : En, Es, Fr & De

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Book Description :

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Novel Proteins for Food Pharmaceuticals and Agriculture

Novel Proteins for Food  Pharmaceuticals  and Agriculture Book
Author : Maria Hayes
Publisher : John Wiley & Sons
Release : 2018-09-12
ISBN : 1119385326
Language : En, Es, Fr & De

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Book Description :

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

The Food Industry Innovation School

The Food Industry Innovation School Book
Author : Helmut Traitler
Publisher : John Wiley & Sons
Release : 2015-04-13
ISBN : 1118947630
Language : En, Es, Fr & De

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Book Description :

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financialresources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on theauthor's personal experience) are valid in many fast-movingconsumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/

Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes Book
Author : Anonim
Publisher : Academic Press
Release : 2019-08-03
ISBN : 0128156740
Language : En, Es, Fr & De

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Book Description :

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

The Economics of Food Loss in the Produce Industry

The Economics of Food Loss in the Produce Industry Book
Author : Travis Minor,Suzanne Thornsbury,Ashok K. Mishra
Publisher : Routledge
Release : 2019-12-20
ISBN : 042955916X
Language : En, Es, Fr & De

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Book Description :

Food loss is a serious issue in the United States. It affects all aspects of the supply chain, from farmers to consumers. While much is already known about loss at the consumer level, our understanding of the amount of food that never makes it to this stage is more limited. The Economics of Food Loss in the Produce Industry focuses on the economics of food loss as they apply to on-farm produce production, and the losses that are experienced early. The book both analyses current food loss literature and presents new empirical research. It draws lessons from those who have encountered these issues by focusing on how past regional or national estimates of food loss have been conducted with varying degrees of success. It includes chapters on several themes: understanding food loss from an economic perspective; efforts to measure food loss; case studies across commodities within the produce industry; and economic risks and opportunities. The commodity case studies provide detailed discussion of factors impacting changes in loss levels within the produce industry, and a wealth of knowledge on strategies and contexts is developed. The book concludes by identifying critical knowledge gaps and establishing future priorities. This book serves as an essential reference guide for academics, researchers, students, legislative liaisons, non-profit associations, and think tank groups in agriculture and agricultural economics.