Food Engineering Innovations Across the Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain
Author: Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
Publsiher: Academic Press
Total Pages: 516
Release: 2021-12-05
ISBN 10: 0323853595
ISBN 13: 9780323853590
Language: EN, FR, DE, ES & NL

Food Engineering Innovations Across the Food Supply Chain Book Review:

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Microencapsulation in the Food Industry

Microencapsulation in the Food Industry
Author: Robert Sobel
Publsiher: Academic Press
Total Pages: 626
Release: 2022-09-30
ISBN 10: 0128225300
ISBN 13: 9780128225301
Language: EN, FR, DE, ES & NL

Microencapsulation in the Food Industry Book Review:

Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control. Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging Provides new testing tools to assess products containing microencapsulated actives

Innovations in the Food System

Innovations in the Food System
Author: National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publsiher: National Academies Press
Total Pages: 134
Release: 2020-05-01
ISBN 10: 0309495601
ISBN 13: 9780309495608
Language: EN, FR, DE, ES & NL

Innovations in the Food System Book Review:

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Organic Electrodes

Organic Electrodes
Author: Ram K. Gupta
Publsiher: Springer Nature
Total Pages: 432
Release: 2022
ISBN 10: 3030980219
ISBN 13: 9783030980214
Language: EN, FR, DE, ES & NL

Organic Electrodes Book Review:

This book covers synthesis, properties, and applications of organic electrodes for advanced electrochemical applications. The future applications and challenges in using organic electrodes are also explored. The chapters describe their unique electrochemical properties, surface area, nano-device integration, multifunctionality, printability, and mechanical flexibility. In this book, basic concepts and emerging electrochemical applications such as batteries, supercapacitors, solar cells, fuel cells, and sensors of organic materials are covered. Apart from conventional techniques, this book explores new aspects of synthesizing organic electrodes for novel organic materials with advanced applications.

Sustainable Food Supply Chains

Sustainable Food Supply Chains
Author: Riccardo Accorsi,Riccardo Manzini
Publsiher: Academic Press
Total Pages: 394
Release: 2019-06-12
ISBN 10: 0128134127
ISBN 13: 9780128134122
Language: EN, FR, DE, ES & NL

Sustainable Food Supply Chains Book Review:

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

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publsiher: Woodhead Publishing
Total Pages: 510
Release: 2016-06-29
ISBN 10: 008100298X
ISBN 13: 9780081002988
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Future Foods

Future Foods
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 786
Release: 2021-12-04
ISBN 10: 0323910025
ISBN 13: 9780323910026
Language: EN, FR, DE, ES & NL

Future Foods Book Review:

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

Food Technology Disruptions

Food Technology Disruptions
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 388
Release: 2021-01-29
ISBN 10: 0128214740
ISBN 13: 9780128214749
Language: EN, FR, DE, ES & NL

Food Technology Disruptions Book Review:

Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry. While innovations play an important role in food production, disruptive technologies are a revolutionary type of innovation that can displace an established technology and shake up the industry...or create a completely new industry. Currently, digital technologies and smart applications lead innovations in the food sector in order to optimize the food supply chain and to develop and deliver tailor-made food products to consumers with new eating habits. Covers digital technologies in agriculture, food production and food processing, modern eating habits, personalized nutrition, and relevant innovative food products Brings alternative protein sources, novel functional foods and artificial meat Discusses the Internet of Things, digital technologies and modern applications like 3D printing, smart packaging and smart food distribution

Handbook of Climate Change Across the Food Supply Chain

Handbook of Climate Change Across the Food Supply Chain
Author: Walter Leal Filho,Ilija Djekic,Sergiy Smetana,Marina Kovaleva
Publsiher: Springer Nature
Total Pages: 489
Release: 2022-04-22
ISBN 10: 3030879348
ISBN 13: 9783030879341
Language: EN, FR, DE, ES & NL

Handbook of Climate Change Across the Food Supply Chain Book Review:

This book presents climate change as a global phenomenon which affects the entire food chain. Many studies analyzing environmental impacts of food systems confirm significant effects of food production on climate change. Most of them associate primary production with emission of greenhouse gasses identified as one of the causes resulting in warming the atmosphere and global climate effects. A wider perspective shows that the food chains start at farms with consumers being at the end of the pipeline. This approach emphasizes the role of the entire food chain highlighting different kinds of environmental impacts affecting climate change. On the other side, temperature changes and variations of precipitation patterns, together with extreme weather events and water reduction, are recognized as predictors for producing less food, decreased food quality, new food safety risks, biodiversity losses, and depletion of resources associated with food production in modified circumstances. Last but not least, these effects introduce new threats known as food security where some assumptions stress that almost one billion of people are hungry not receiving enough food as a result of climate changes. As a result, the UN highlights the need for combating climate change and promotes sustainable (food) consumption and production. Based on the perceived need to promote and disseminate information on climate change related to food system, the “Handbook of Climate change across the food supply chain” is being produced. The publication compiles information, experiences, practical initiatives, and projects around the subject matter and makes it available to a wide audience. It is expected that the “Handbook of Climate change across the food supply chain” makes many benefits of climate service clearer and, inter alia, leads to an increase in the demand for such important services.

Global Change and Future Earth

Global Change and Future Earth
Author: Tom Beer,Jianping Li,Keith Alverson
Publsiher: Cambridge University Press
Total Pages: 426
Release: 2018-10-31
ISBN 10: 1107171598
ISBN 13: 9781107171596
Language: EN, FR, DE, ES & NL

Global Change and Future Earth Book Review:

Authoritative reviews on the wide-ranging ramifications of climate change, from an international team of eminent researchers.

Innovations in the Food System

Innovations in the Food System
Author: National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publsiher: National Academies Press
Total Pages: 134
Release: 2020-06-01
ISBN 10: 0309495571
ISBN 13: 9780309495578
Language: EN, FR, DE, ES & NL

Innovations in the Food System Book Review:

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Biotechnology Genetic Engineering Reviews

Biotechnology   Genetic Engineering Reviews
Author: Stephen Harding
Publsiher: Nottingham University Press
Total Pages: 400
Release: 2011-01-06
ISBN 10: 1907284559
ISBN 13: 9781907284557
Language: EN, FR, DE, ES & NL

Biotechnology Genetic Engineering Reviews Book Review:

Containing more than a dozen original, major review articles from authors published in leading journals and covering important developments in industrial, agricultural, and medical applications of biotechnology, this newest edition from the well-established hardcover review series focuses primarily on the genetic manipulation of organisms. Covering issues ranging from gene expression and genetic regulations to plant bioreactors and enzymatic processing, this reference will benefit students in the fields of biochemistry, genetics, molecular biology, and pharmaceutical sciences.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN 10: 0128157828
ISBN 13: 9780128157824
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

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.

Introduction to Food Engineering

Introduction to Food Engineering
Author: R Paul Singh,R. Paul Singh,Dennis R. Heldman
Publsiher: Academic Press
Total Pages: 864
Release: 2008-10-15
ISBN 10: 9780080919621
ISBN 13: 0080919626
Language: EN, FR, DE, ES & NL

Introduction to Food Engineering Book Review:

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Proceedings of the International Conference Engineering Innovations and Sustainable Development

Proceedings of the International Conference Engineering Innovations and Sustainable Development
Author: S. I. Ashmarina
Publsiher: Springer Nature
Total Pages: 651
Release: 2022
ISBN 10: 3030908437
ISBN 13: 9783030908430
Language: EN, FR, DE, ES & NL

Proceedings of the International Conference Engineering Innovations and Sustainable Development Book Review:

This book contains contributions from the international conference "Engineering Innovations and Sustainable Development," organized by three Russian universities on June 17-18, 2021. By presenting international research on various sustainability issues, it includes topics such as current trends in industrial and agricultural development, innovations in the construction and transport sectors, problems concerning the financing of innovative activities and governmental support for innovations, and engineering competences and skills in the era of new technologies. It also covers the economic, environmental, and informational aspects of sustainable development in the context of innovations. Finally, the book addresses theoretical and practical aspects by studying the phenomenon of sustainability and engineering development in terms of comparing international experiences. It provides significant value for scientists, teachers, and students of higher educational institutions, and specialists, who are researching sustainable development issues in the era of engineering innovations.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Author: Craig Leadley
Publsiher: Woodhead Publishing
Total Pages: 308
Release: 2015-11-18
ISBN 10: 1782424709
ISBN 13: 9781782424703
Language: EN, FR, DE, ES & NL

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Book Review:

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Sustainable Diets Food and Nutrition

Sustainable Diets  Food  and Nutrition
Author: National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publsiher: National Academies Press
Total Pages: 178
Release: 2019-05-11
ISBN 10: 030947955X
ISBN 13: 9780309479554
Language: EN, FR, DE, ES & NL

Sustainable Diets Food and Nutrition Book Review:

On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.

Science Breakthroughs to Advance Food and Agricultural Research by 2030

Science Breakthroughs to Advance Food and Agricultural Research by 2030
Author: National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research
Publsiher: National Academies Press
Total Pages: 242
Release: 2019-04-21
ISBN 10: 0309473926
ISBN 13: 9780309473927
Language: EN, FR, DE, ES & NL

Science Breakthroughs to Advance Food and Agricultural Research by 2030 Book Review:

For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).

The Routledge Companion to Technology Management

The Routledge Companion to Technology Management
Author: Tugrul Daim,Marina Dabić,Yu-Shan Su
Publsiher: Taylor & Francis
Total Pages: 691
Release: 2022-08-31
ISBN 10: 1000596664
ISBN 13: 9781000596663
Language: EN, FR, DE, ES & NL

The Routledge Companion to Technology Management Book Review:

Bringing together an international range of expertise, this comprehensive Companion to Technology Management is designed to facilitate the development of management frameworks adaptable for a wide range of organizations, as well as an overview of the development and integration of technology in advanced and emerging economies. Research-based and drawing on a range of practical tools and international cases, it covers the diverse spectrum of the challenges of technology management and how to approach them: I Fundamentals of Technology Management provides an overview of the fundamental aspects of technology management. II Technology Planning focusses on technology-driven organizations, government labs and universities. III Technology Evaluation includes evaluation and assessment, adoption and forecasting through management tools. IV Technology Development and Transfer includes integration, marketing and intellectual property management. V Managing Technological Innovations addresses policy, open innovation and technology entrepreneurship. VI Society and Technology Management focusses on social issues which impact technology and its management. VII New Technologies and Emerging Regions includes blockchain, biotechnologies and smart cities. This Companion is an essential comprehensive source of new and emerging approaches for researchers and advanced students in engineering and technology management, as well as professionals seeking an authoritative global reference source.

Innovation in agri food systems

Innovation in agri food systems
Author: W.M.F. Jongen,M.T.G. Meulenberg
Publsiher: Wageningen Academic Publishers
Total Pages: 400
Release: 2005-05-30
ISBN 10: 9086866662
ISBN 13: 9789086866663
Language: EN, FR, DE, ES & NL

Innovation in agri food systems Book Review:

This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.