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Organic production methods are increasing in popularity amid growing concerns about pesticide residues and the need for sustainable farming practices. There has also been much… Read more
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Organic food producers, processors and those involved in R&D in this area; industry professionals looking to expand into organic production/product use; academics and postgraduate students with a research interest in this area.
Part 1 Introductory issuesConsumer perceptions of organic vs conventional food productsCertification and labelling of organic foodsCarbon footprints, greenhouse gas emissions and resource use
Part 2 Improving the quality of organic foodNutritionally desirable compounds in livestock productsNutritionally desirable compounds in cropsEffects of organic management on animal health and welfareImpacts of eco-functional intensification of organic production on food quality and safety
Part 3 Improving the safety of organic foodMicrobiological safety of organic foodsPreventing and addressing the presence of pesticides in organic foodGenetically modified cropsEffects of organic food consumption on human health.
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