Encyclopedia of Food Security and Sustainability
- 2nd Edition - May 1, 2027
- Latest edition
- Editors: Pasquale Ferranti, Elliot Berry
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 4 0 3 3 4 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 0 3 3 5 - 4
Similar to the previous edition, this 2nd edition focuses on the two topics food security and food sustainability, objectives that food systems are expected to fulfil. The… Read more
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Similar to the previous edition, this 2nd edition focuses on the two topics food security and food sustainability, objectives that food systems are expected to fulfil. The encyclopedia covers (a) descriptions of the different components of food systems (that is, agricultural production of food; storage, processing and marketing of food; and consumption of food with focus on nutrition and health – “from farm to flush”), (b) strategies to reach the goals of food security and sustainability of those food systems, and (c) frame conditions that influence the achievements of the Sustainable Development Goals (such as climate change, conflicts and corona (epidemics)). The 2nd edition of the Encyclopedia of Food Security and Sustainability: • What it is: a synopsis of the path society is currently on with respect to securing food for a growing population in the present century. • What it concerns: it is a reference work to investigate/discuss the focal issues of sustainable food production for humankind in the coming years, also in relation to the effects of global change on food resources, biodiversity and global food security. It is recognized that the topic involves complex adaptive systems. • Its objective: to become a platform to show how integration of different disciplines is necessary to strengthen the existing capacity to generate and share research data through closer collaboration not only within the scientific community, but also within the industrial world and society in general. • Its Impact: this collection of methodological approaches and derived knowledge will have impact on the research community, food industry, scientists and students in the way to relate and report on the novel challenges of food productions to secure food to humanity in a sustainable way.
• Use of MRW template to ensure consistency of chapters within the project
• Covering all issues regarding food sustainability and security.
• Being interdisciplinary and therefore of interest for a large audience (consumers, industry, academic, students).
• Collecting communication and related strategies to address the education and potential concerns of consumers and researchers.
• Developing the single topics from a multidisciplinary point of view
• Covering all issues regarding food sustainability and security.
• Being interdisciplinary and therefore of interest for a large audience (consumers, industry, academic, students).
• Collecting communication and related strategies to address the education and potential concerns of consumers and researchers.
• Developing the single topics from a multidisciplinary point of view
Food scientists and technologists, nutritionists, food manufacturers, students, post-graduates
The 2nd edition of the Encyclopedia of Food Sustainability and Security will include the following sections: - Food Security The science and methodologies of secure and healthy nutrition and diet - Food Sustainability: Social, economic and environmental aspects of food sustainability aimed at the preservation of food sources and ecosystems. This involves complex adaptive systems and the principles of ONE-HEALTH – humans, animals and the environment (ecosystems). - Food Technology as applied to the abovethe emerging processes for sustainable agriculture and the innovative technologies for safe and secure food production, storage and trading. 70 to 80 articles per section including those listed as tentative in the New to this Edition field.
- Edition: 2
- Latest edition
- Published: May 1, 2027
- Language: English
PF
Pasquale Ferranti
Pasquale Ferranti is full professor in food science and technology, and research head at the Department of Agricultural Sciences, University of Naples, Italy. He obtained his chemistry degree in the University of Naples in 1987. He has carried out full-time research at the Department of Biochemistry, Imperial College of Science and Technology, London (UK). He is scientifically responsible for international research projects in the field of food science and technology. The most recent research activities are focused on the application of the omic techniques in the study of food proteins and their modifications in consequence of technical processes. Further activities are concerned with the study of the protein digestibility carried out by coupling of in vitro digestion models and foodomics. He has authored over 250 publications in peer-reviewed international journals. He has developed ongoing collaborations with international research institutes in research projects of multidisciplinary interest. He has been an invited speaker at international meetings in proteomics and food technology, fellow teacher in international schools, and scientifically responsible for international conferences. He has served as editor of journals in the sector of food technology, and is at present member of several journal editorial boards, such as Current Opinion in Food Science (Elsevier). He is editor-in-chief of Peptidomics (Versita), associate editor of Food Research International (Elsevier) and editor of the section of Food Sustainability, Security and Effect of Global Change of the Reference Module in Food Science (Elsevier) since 2016.
Affiliations and expertise
Professor in Food Science and Technology and Research Head, Department of Agricultural Sciences, University of Naples, ItalyEB
Elliot Berry
Professor Elliot Berry graduated from the University of Cambridge, UK with distinction in medicine. His principal interests are the bio-psycho-social problems of weight regulation from obesity to anorexia nervosa, and the benefits of the Mediterranean diet; his laboratory research investigates the effects of nutrition on cognitive function. From a synthesis of this work he evolved and published the concept of the “Sociotype” to understand how people cope with life stress and chronic diseases in general, and food insecurity in particular. Berry has published over 270 articles and chapters in books. He has been a visiting scientist at MIT, a distinguished visiting scholar at Christ’s College, Cambridge and a visiting Professor at Yale University. Dr Berry has been a consultant for the WHO, the World Bank and the Serbian Government in Public Health and Nutrition. He was the Director of the Braun School of Public Health & Community Medicine (2003-6) and Head of the WHO Collaborating Center in Capacity Building in Public Health (2007-2013). Berry was a consultant at FAO, Rome (2013-4) where, following his development and publication of the Global Nutrition Index, he worked on indicators for food security and sustainability. Berry is currently involved as co Editor in Chief of a three volume Encyclopaedia on Food Security and Sustainability (Elsevier) and a-Specialty Chief Editor for Nutrition and Environmental Sustainability as part of Frontiers in Nutrition. These responsibilities align well with current membership of the United Nations Multistakeholder committee on Sustainable Food Systems, as part of the 10 year Framework Program.
Affiliations and expertise
Formerly, Consultant, FAO, Rome