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Elsevier

Green Technologies in the Food Industry

Principles and Practices for Sustainability

  • 1st Edition - June 1, 2027
  • Latest edition
  • Editors: Muhammad Faisal Manzoor, Xin An Zeng, Rana Muhammad Aadil
  • Language: English

Green Technologies in the Food Industry: Principles and Practices for Sustainability explores sustainable development goals (SDGs) and their connection to green processing techno… Read more

Description

Green Technologies in the Food Industry: Principles and Practices for Sustainability explores sustainable development goals (SDGs) and their connection to green processing technologies. As the food industry plays a critical role in achieving SDGs, this book examines sustainable practices that enhance food safety, security, and environmental sustainability. It especially foregrounds the role of green technologies as an alternative to conventional methods, and their potential in improving energy efficiency and waste management. The book provides a roadmap for transitioning to more eco-friendly food production methods. It underscores the importance of collaboration between industry players and policymakers to co-create a sustainable future in food production. Divided into eight chapters, the book begins by exploring the relationship between green technologies and Sustainable Development Goals (SDGs). It proceeds to conceptualize green processing strategies, and tools, while examining the use of hurdle approaches and their eco-friendly benefits in food processing. Sustainability measurement, regulatory and legislative challenges, and the impact of the circular economy in achieving SDGs is explored. Each chapter delivers an analysis of how these elements collectively promote sustainable food production and processing. Green Technologies in the Food Industry is a beneficial book for upper-level undergraduate students, and researchers in fields such as food science, environmental science, agriculture, and sustainability studies. Additionally, policymakers and environmental advocates will find the insights offered in this book crucial for developing strategies to eco-friendly and sustainable food production. Supplementary materials, including case studies, improve the learning experience, and facilitate the application of concepts in real-world scenarios.

Key features

  • Provides an overview of sustainable development goals (SDGs) fundamentals, and links them to green processing technologies and their applications in the food industry
  • Covers advanced green processing techniques, including substituting traditional methods to improve resource efficiency and food quality
  • Examines sustainability measurement techniques, circular economy metrics and life cycle assessments for innovations in the food industry
  • Outlines regulatory and legislative issues, offering a comprehensive view of how technological advancements intersect with food laws and trade practices
  • Includes additional materials such as an image bank and PowerPoint slides which enhance classroom instruction through visual aids and presentation tools

Readership

Students in undergraduate courses on Green Technologies or Sustainable Food Systems

Table of contents

1. Links Between Green Technologies and Sustainable Development Goals

2. Green Processing Technologies: Concepts, Strategies, and Tools

3. Role of Green Processing Technologies and Hurdle Approaches for Sustainability in Food Sectors

4. Sustainability Measurement of Green Processing Technologies

5. Green Processing Technologies: Regulatory and Legislative Issues

6. Circular Economy: Key Factor for SDGs and Footsteps to Adaptation in the Food Sectors

7. Green Processing Technologies and Hurdle Approaches Role in the Implementation of a Circular Economy

8. Limitations, Current Challenges of Industrial Adoption, and Possible Solutions

Product details

  • Edition: 1
  • Latest edition
  • Published: June 1, 2027
  • Language: English

About the editors

Muhammad Faisal Manzoor

Editor

Dr. Muhammad Faisal Manzoor is a researcher in the field of food science and technology, specializing in non-thermal food processing, food safety, pesticide reduction, and innovative measurement techniques. He completed his PhD in Food Science and Engineering at South China University of Technology, where he was awarded the Chinese Government Scholarship.

Currently, Dr. Manzoor serves as a Post-Doctoral Fellow and Lecturer at Foshan University, China, in the School of Food Science and Engineering. His research focuses on sustainable food preservation technologies, including sonication and plasma processing, aimed at enhancing food quality and safety.

Affiliations and expertise
Post-Doctoral Fellow and Lecturer, Foshan University, China

Xin An Zeng

Editor
Professor, Xin-An Zeng is currently dean of School of Food Science and Engineering in South China University of Technology (SCUT), Guangzhou, PR China. He is Associate Editor of “Journal of Food Processing and Preservation”. He is also the State-Level Appraisal Judge as a wine taster of China alcoholic drinks industry association, reviewer of S&T Award of Chinese ministry of science and technology, respectively. He was selected as one of the “Leader Talents” by ministry of science and technology, “excellent talents in the new century” by Chinese ministry of education. Currently his major research areas are focusing on green processing of foods by application of non-thermal technologies such as pulsed electric field and ultrasonic, as well as R&D and tasting of wines and vinegars produced from different subtropical fruits. He has published over 115 SCI and EI indexed papers. He has applied over 70 Chinese’s patents and about 40 of them have been approved. He has received five academic awards.
Affiliations and expertise
School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China

Rana Muhammad Aadil

Editor

Rana Muhammad Aadil is an Associate Professor at University of Agriculture, Faisalabad, a top-ranking university in Pakistan. His current research focuses on nonthermal processing methods for fruits and vegetables (sonication, thermosonication, pulsed electric field, and high-pressure processing). He is also ‎working on the waste utilization of different fruits and ‎ vegetable fruits by products. During his career, he published more than 300 articles and chapters in journals with high impact factors. He is an associate editor of Measurement: Food and Editorial Board Member of Food Chemistry, Food Chemistry: X, and Legume Sciences.

Affiliations and expertise
University of Agriculture Faisalabad, Pakistan