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Food Technology Disruptions
- 1st Edition - January 20, 2021
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 4 7 0 - 1
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 1 4 7 4 - 9
Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing,… Read more
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Request a sales quoteFood 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
Food scientists, technologists, engineers, agriculturalists and chemists working in the whole food science field. New product developers. Researchers, academics and professionals working in the food industry
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1. Introduction to food disruptions
- 1.1. Introduction
- 1.2. Potential technology, product and business service disruptors in food for 2020 and beyond
- 1.3. Summary
- Chapter 2. Personalized nutrition and omics technologies: current status and perspectives
- 2.1. Introduction
- 2.2. From omics to systems biology
- 2.3. Conclusions and future perspectives
- 2.4. Fundings
- Chapter 3. Innovations in functional foods development
- 3.1. Introduction
- 3.2. Role of carbohydrates in functional food development
- 3.3. Proteins
- 3.4. Dietary lipids
- 3.5. Bioactive compounds
- 3.6. Minerals
- Chapter 4. Alternative protein sources
- 4.1. Introduction
- 4.2. Proteins from land plants
- 4.3. Microalgae
- 4.4. Insects
- 4.5. Disruptive application in the food industry: use of plant protein-rich ingredients to produce meat alternatives
- 4.6. Conclusion and future perspectives
- Chapter 5. IoT technologies in the food supply chain
- 5.1. Overview of the Internet of Things
- 5.2. The architecture of IoT in the food supply chain
- 5.3. Application of IoT in the food supply chain
- 5.4. Pros and cons for IoT implementation in food supply chains
- 5.5. Future trends
- 5.6. Conclusion
- 5.7. Chapter summary
- Chapter 6. Innovative distribution and delivery of food
- 6.1. Introduction
- 6.2. Prior research works on food delivery services
- 6.3. Discussion
- 6.4. Sustainability
- 6.5. Summary
- Chapter 7. Blockchain in agriculture
- 7.1. Introduction
- 7.2. food supply chain
- 7.3. The blockchain in agri-food systems
- 7.4. Analysis of the findings
- 7.5. Potential benefits
- 7.6. Challenges and open issues
- 7.7. Conclusion
- Chapter 8. Digital extension service: quick way to deliver agricultural information to the farmers
- 8.1. Introduction
- 8.2. Digital extension services in India
- 8.3. Usage of Apps in DES in India
- 8.4. Case study
- 8.5. Success stories of ICT tools in India
- 8.6. ICTs into agricultural extension among selected countries
- 8.7. General challenges in using ICTs
- 8.8. Conclusion
- Chapter 9. Social acceptability of radical food innovations
- 9.1. Introduction
- 9.2. Consumers in the early 2020s
- 9.3. Societal responses to radical innovation
- 9.4. Radical food innovations today – societal issues
- 9.5. Digital food purchases and food ordering
- 9.6. Radical food innovations and society – what next
- Index
- No. of pages: 388
- Language: English
- Edition: 1
- Published: January 20, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128214701
- eBook ISBN: 9780128214749
CG
Charis M. Galanakis
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles
Affiliations and expertise
Galanakis Laboratories, Chania, GreeceRead Food Technology Disruptions on ScienceDirect