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Sustainable Production Technology In Food

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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

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing Book
Author : Joyce Boye,Yves Arcand
Publisher : Springer Science & Business Media
Release : 2012-01-11
ISBN : 146141587X
Language : En, Es, Fr & De

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Book Description :

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Sustainable Food Processing

Sustainable Food Processing Book
Author : Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publisher : John Wiley & Sons
Release : 2013-10-14
ISBN : 1118634373
Language : En, Es, Fr & De

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Book Description :

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2021-03-16
ISBN : 012822715X
Language : En, Es, Fr & De

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Book Description :

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Sustainable Food Production

Sustainable Food Production Book
Author : Paul Christou,Roxana Savin,Barry Costa-Pierce,Ignacy Misztal,Bruce Whitelaw
Publisher : Springer
Release : 2013-02-13
ISBN : 9781461458494
Language : En, Es, Fr & De

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Book Description :

Gathering some 90 entries from the Encyclopedia of Sustainability Science and Technology, this book covers animal breeding and genetics for food, crop science and technology, ocean farming and sustainable aquaculture, transgenic livestock for food and more.

Food Losses Sustainable Postharvest and Food Technologies

Food Losses  Sustainable Postharvest and Food Technologies Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2021-05-19
ISBN : 012823251X
Language : En, Es, Fr & De

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Book Description :

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. Thoroughly explores modern non-thermal technologies in postharvest treatment Discusses the implications for postharvest technology research, policies and practices Analyzes the potentiality and sustainability of already commercialized processes and products

Green Food Processing Techniques

Green Food Processing Techniques Book
Author : Farid Chemat,Eugene Vorobiev
Publisher : Academic Press
Release : 2019-07-26
ISBN : 0128154438
Language : En, Es, Fr & De

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Book Description :

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Crop Production Technologies for Sustainable Use and Conservation

Crop Production Technologies for Sustainable Use and Conservation Book
Author : Munir Ozturk,Khalid Rehman Hakeem,Muhammad Ashraf,Muhammad Sajid Aqeel Ahmad
Publisher : CRC Press
Release : 2019-03-07
ISBN : 0429891733
Language : En, Es, Fr & De

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Book Description :

Crop Production Technologies for Sustainable Use and Conservation:Physiological and Molecular Advances presents an abundance of research on important and new production technologies for the successful sustainable production of major crops. The volume covers most of the major crops used the production of food, sugar, and commercial fiber. With the focus on sustainability and conservation issues in crop production, the chapters present molecular and physiological research and innovations for increasing yield, quality, and safety while also taking into considering increasing demand, diminishing water and land resources, and the agricultural consequences of climate change on crop production. The major crops discussed include wheat, mungbean, cotton, jute, sugarcane, eggplant, Solanum (such as potatoes and tomatoes), peppers, okra, fruits such as apples and pears, and more. The chapters report on new developments and research on production techniques related to various fertilizers, biosystematics and molecular biology of various crops, and building resistance to climatic change, including drought tolerance, salinity stresses, and more.

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology Book
Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publisher : CRC Press
Release : 2020-05-27
ISBN : 1000449017
Language : En, Es, Fr & De

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Book Description :

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-01-22
ISBN : 012817515X
Language : En, Es, Fr & De

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Book Description :

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Fungi in Sustainable Food Production

Fungi in Sustainable Food Production Book
Author : Xiaofeng Dai,Minaxi Sharma,Jieyin Chen
Publisher : Springer Nature
Release : 2021-04-06
ISBN : 3030644065
Language : En, Es, Fr & De

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Book Description :

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature′s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2018-10-29
ISBN : 0128156880
Language : En, Es, Fr & De

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Book Description :

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Sustainable Production in Food and Agriculture Engineering

Sustainable Production in Food and Agriculture Engineering Book
Author : Jolanta B. Królczyk,Pawel Sobczak,Wioletta Żukiewicz-Sobczak
Publisher : MDPI
Release : 2020-12-28
ISBN : 3039437631
Language : En, Es, Fr & De

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Book Description :

This book is a collection of original research and review papers that report on the state of the art and recent advancements in food and agriculture engineering, such as sustainable production and food technology. Encompassed within are applications in food and agriculture engineering, biosystem engineering, plant and animal production engineering, food and agricultural processing engineering, storing industry, economics and production management and agricultural farms management, agricultural machines and devices, and IT for agricultural engineering and ergonomics in agriculture.

Sustainable Food Supply Chains

Sustainable Food Supply Chains Book
Author : Riccardo Accorsi,Riccardo Manzini
Publisher : Academic Press
Release : 2019-06-12
ISBN : 0128134127
Language : En, Es, Fr & De

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Book Description :

Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines. Contains quantitative models and tools that address the interconnected areas of the food supply chain Synthesizes academic literature related to sustainable food supply chains Deals with interdisciplinary fields of research (Industrial Systems Engineering, Food Science, Packaging Science, Decision Science, Logistics and Facility Management, Supply Chain Management, Agriculture and Land-use Planning) that dominate food supply chain systems and operations Includes case studies and applications

Traditional Food Production and Rural Sustainable Development

Traditional Food Production and Rural Sustainable Development Book
Author : Teresa de Noronha Vaz,Peter Nijkamp
Publisher : Routledge
Release : 2016-02-24
ISBN : 131700843X
Language : En, Es, Fr & De

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Book Description :

The worldwide interest in sustainable development has not only prompted ecological developments in policy and research in key sectors such as industry or transportation, but also in the management and assessment of new lifestyles such as healthy food consumption and sustainable use of products. In this context, agriculture is an important example because of its dual nature as both a high-tech sector producing modern mass products and also a traditional sector producing environmentally-friendly goods. Illustrated by a range of case studies from across Europe, this volume examines the interface of agricultural - and sometimes rural - development and the social and economic feasibility of traditional modes of production and consumption. It provides an overview of the various strategies and policies concerning sustainable agriculture, presenting a critical review of the opportunities of traditional production modes, from local, regional, national and global perspectives.

Future Foods

Future Foods Book
Author : Rajeev Bhat
Publisher : Academic Press
Release : 2021-12-04
ISBN : 0323910025
Language : En, Es, Fr & De

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Book Description :

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Sustainable Innovations in Food Packaging

Sustainable Innovations in Food Packaging Book
Author : Teresa De Pilli,Antonietta Baiano,Giuseppe Lopriore,Carlo Russo,Giulio Mario Cappelletti
Publisher : Springer Nature
Release : 2021-08-19
ISBN : 3030809366
Language : En, Es, Fr & De

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Book Description :

This book explores the latest advances in the sustainable production of packaged foods. Packaging plays an important role in sustainable food production and consumption in industrialized countries, where there is an increasing pressure to reduce the environmental impact of packaged foods. For example, the European Union recommends packaging from renewable sources, with a focus on bio-based materials. Sustainable packaging processes guarantee the reuse of the entire waste material and at the same time avoid the loss of food safety and quality during storage by preventing food-borne diseases and chemical contamination. Furthermore, the dramatic problem of plastic waste accumulation and the conservation of oil and food resources need to be taken into consideration. This book presents eco-friendly packaging strategies to reduce food and plastic waste and address the end-of-life issues of persistent materials. It particularly focuses on the production of biodegradable microbial polymers and the use of by-products and waste from the agricultural and food industries. These strategies promote an innovative and productive waste-based food packaging economy, separating the food packaging industry from fossil reserves and allowing bio-polymers to return to the soil. Lastly, the book covers life-cycle assessment, life-cycle costing, and externality assessment to help readers understand the economical reliability of the innovations presented.

The Role of Ecosystem Services in Sustainable Food Systems

The Role of Ecosystem Services in Sustainable Food Systems Book
Author : Leonard Rusinamhodzi
Publisher : Academic Press
Release : 2019-11-12
ISBN : 0128175095
Language : En, Es, Fr & De

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Book Description :

The Role of Ecosystem Services in Sustainable Food Systems reveals, in simple terms, the operational definition, concepts and applications of ecosystem services with a focus on sustainable food systems. The book presents case studies on both geographical and production system-wide considerations. Initial chapters discuss concepts, methodologies and the tools needed to understand ecosystem services in the broader food system. Middle and later chapters present different perspectives from case studies of ecosystem services derived from some of the key sustainable food production systems used by farmers, along with discussions on the challenges of deriving full benefits and how they can be overcome. Researchers, students, scientists, development practitioners and policymakers will welcome this reference as they continue their work related to sustainable food systems. Introduces the concept of ecosystem services in simple terms for a wide readership Provides an explanation of sustainable food systems Contains the tools to identify and quantify ecosystem services in sustainable food systems Identifies ecosystem services in specific systems utilized for sustainable food systems Categorizes the challenges of deriving maximum benefits of ecosystem services

Innovative Food Processing Technologies

Innovative Food Processing Technologies Book
Author : Anonim
Publisher : Elsevier
Release : 2020-08-18
ISBN : 0128157828
Language : En, Es, Fr & De

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Book Description :

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

The Economics of Sustainable Food

The Economics of Sustainable Food Book
Author : Nicoletta Batini
Publisher : Island Press
Release : 2021-06-08
ISBN : 1642831611
Language : En, Es, Fr & De

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Book Description :

The Economics of Sustainable Food details the true cost of food for people and the planet. It illustrates how to transform our broken system, alleviating its severe financial and human burden. The key is smart macroeconomic policy that moves us toward methods that protect the environment like regenerative land and sea farming, low-impact urban farming, and alternative protein farming, and toward healthy diets. The book's multidisciplinary team of authors lay out detailed fiscal and trade policies, as well as structural reforms, to achieve those goals. Chapters discuss strategies to make food production sustainable, nutritious, and fair, ranging from taxes and spending to education, labor market, health care, and pension reforms, alongside regulation in cases where market incentives are unlikely to work or to work fast enough. The authors carefully consider the different needs of more and less advanced economies, balancing economic development and sustainability goals. Case studies showcase successful strategies from around the world, such as taxing foods with a high carbon footprint, financing ecosystems mapping and conservation to meet scientific targets for healthy biomes permanency, subsidizing sustainable land and sea farming, reforming health systems to move away from sick care to preventive, nutrition-based care, and providing schools with matching funds to purchase local organic produce.--Amazon.