Future Foods
Global Trends, Opportunities, and Sustainability Challenges
- 1st Edition - December 4, 2021
- Latest edition
- Editor: Rajeev Bhat
- Language: English
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interd… Read more
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Description
Description
Key features
Key features
- 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
Readership
Readership
Table of contents
Table of contents
1. Emerging trends and future sustainability challenges in the global agri-food sector
2. Approaches for sustainable food production and consumption systems
3. Smart and sustainable food: What is ahead?
4. Climate change and future of agri-food production
5. Future grain crops
6. Expectations for household food security in the coming decades: A global scenario
7. Underutilized fruits: Challenges and constraints to domestication
8. Mainstreaming underutilized legumes for providing nutritional security
9. Designer food and feeds from underutilized fruits and vegetables
10. Seaweeds and microalgal biomass: The future of food and nutraceuticals
11. Current trends and next generation of future edible oils
12. Plant-based milk products
13. Nutraceuticals and functional beverages: Focus on prebiotics and probiotics active beverages
14. Future innovations in alcohol-based beverage industry
15. Future Food Proteins: Trends and perspectives
16. Mycoproteins: A futuristic portrayal
17. Edible vaccines: Current scenario and future prospects
18. Sustainability challenges in edible bird's nest: Full exploitation and health benefit
19. The future of cultured meat between sustainability expectations and socio-economic challenges
20. Meat alternatives
21. Innovations in food packaging industry: Sustainability challenges and future scenarios
22. The use of emerging dehydration technologies in developing sustainable food supply chain
23. Gastronomy: A novel social representation of foods through consumers' language
24. Neurobiology of food addictions
25. Human population genomics approach in food metabolism
26. Space food on celestial bodies and on the way there
27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities
28. What foods might kids eat in the future? The case of a plant-based game for shifting to sustainable healthy diets
29. Restoring the values of traditional foods
30. Between Conventionalization and Emancipation: Present and Future Paths for Organic Food Market Organization
31. Agricultural productivity and food supply to meet increased demands
32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture
33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges
34. Food fraud countermeasures and consumers: A future agenda
35. ICT applications for the food industry
36. 3D food printing: genesis, trends, and future prospects
37. Non-destructive methods for detection of food quality
38. Authentication of wine and other alcohol-based beverages – Future global scenario
39. Food biotechnology: Innovations and challenges
40. Nanoscience and nanotechnology advances in food industry
41. Food quality monitoring via bioinformatics and big data
Review quotes
Review quotes
"This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation. I would strongly recommend this book to students, academics, researchers, food ingredient suppliers and food technologists involved in NPD. This book covers a vast array of topics relevant to the future of food and how mankind redesigns the global food system. The intertwined topics of sustainable food production, food and nutrition security and producing high-quality, safe foods are discussed with respect to the factors that present themselves as hurdles to the aforementioned. This book comprises over 40 chapters and thus it is difficult to go into details, but the contents have been carefully compiled to give a very comprehensive overview of the current food system and possible future scenarios to address these global issues.
Food processors require tools to navigate the multitude of options available in terms of new ingredients, new processing technologies and the legislative and regulatory requirements. This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation....I would highly recommend this book to anyone who is interested in how we feed the world."—FST Magazine
Product details
Product details
- Edition: 1
- Latest edition
- Published: December 4, 2021
- Language: English
About the editor
About the editor
RB