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Books in Food security

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21-30 of 32 results in All results

Food Protection and Security

  • 1st Edition
  • October 26, 2016
  • Shaun Kennedy
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 2 5 1 - 8
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 2 6 1 - 7
Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies.

Advances in Food Security and Sustainability

  • 1st Edition
  • Volume 1
  • October 18, 2016
  • David Barling
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 9 8 6 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 9 8 6 4 - 6
Advances in Food Security and Sustainability takes a scientific look at the challenges, constraints, and solutions necessary to maintain a healthy and accessible food supply in different communities around the world. The series addresses a wide range of issues related to the principles and practices of food sustainability and security, exploring challenges related to protecting environmental resources while meeting human nutritional requirements.

Food Security in the Developing World

  • 1st Edition
  • January 26, 2016
  • John Michael Ashley
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 1 5 9 4 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 7 7 9 - 1
Food Security in the Developing World provides an entry point into the complex and challenging subject of providing access to nutritious and safe food in a readable format, capturing the essence of the subject in an effective and impactful manner. Organized into nine chapters the book covers the manifestation and measurement of food insecurity; means whereby households endeavour to be food-secure; causes of food insecurity; mitigation of current food insecurity and prevention of future food insecurity. There will then follow a chapter with case studies, a chapter on cross-cutting issues and the final chapter drawing conclusions and recommendations on the way forward to increase the prevalence of food security in developing countries. A glossary and Bibliography will round off the book. Dr. Ashley’s real-world experience makes the book accessible while providing valuable insights into the broad range of factors that contribute to food insecurity in this large at-risk population, and practical means of addressing them.

Emerging Technologies for Promoting Food Security

  • 1st Edition
  • November 13, 2015
  • Chandra Madramootoo
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 3 3 5 - 5
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 3 5 3 - 9
Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses.

Halophytes for Food Security in Dry Lands

  • 1st Edition
  • September 15, 2015
  • Muhammad Ajmal Khan + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 1 8 5 4 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 8 8 0 - 4
Halophytes for Food Security in Dry Lands addresses the concerns surrounding global food scarcity, especially focusing on those living in arid and dry lands The book touches on food crises in dry regions of the world and proposes halophytes as an alternate source of consumption for such areas. Halophytes, those plants that thrive in saline soil and provide either food source options themselves, or positively enhance an eco-system’s ability to produce food, and are thus an important and increasingly recognized option for addressing the needs of the nearly 1/6 of the world’s population that lives in these arid and semi-arid climates. Including presentations from the 2014 International Conference on Halophytes for Food Security in Dry Lands, this book features insights from the leading researchers in the subject. It is a valuable resource that includes information on the nutritional value of halophytes, their genetic basis and potential enhancement, adaption of halophytes, and lessons learned thus far.

Feeding Everyone No Matter What

  • 1st Edition
  • July 28, 2015
  • David Denkenberger + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 4 4 4 7 - 6
NB: Due to the inadvertent assignment of a previously used ISBN, this book was originally published under an incorrect identifying number. The book has now been given its own unique ISBN and is otherwise identical in every way to the original publication. Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production. The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a significant amount of time and would increase the price of food, killing additional people due to inadequate global access to affordable food. Humanity is far from doomed, however, in these situations - there are solutions. This book provides an order of magnitude technical analysis comparing caloric requirements of all humans for five years with conversion of existing vegetation and fossil fuels to edible food. It presents mechanisms for global-scale conversion including: natural gas-digesting bacteria, extracting food from leaves, and conversion of fiber by enzymes, mushroom or bacteria growth, or a two-step process involving partial decomposition of fiber by fungi and/or bacteria and feeding them to animals such as beetles, ruminants (cows, deer, etc), rats and chickens. It includes an analysis to determine the ramp rates for each option and the results show that careful planning and global cooperation could ensure the bulk of humanity and biodiversity could be maintained in even in the most extreme circumstances.

Food, Energy, and Water

  • 1st Edition
  • January 25, 2015
  • Satinder Ahuja
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 0 2 1 1 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 3 7 4 - 9
How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today’s scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general.

Handbook of Food and Beverage Stability

  • 1st Edition
  • December 2, 2012
  • Bozzano G Luisa
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 3 9 2 9 - 8
FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations.

Environmental Assessment and Management in the Food Industry

  • 1st Edition
  • September 30, 2010
  • U Sonesson + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 7 3 - 8
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 0 2 2 - 5
Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector.Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems.With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production.

Global Issues in Food Science and Technology

  • 1st Edition
  • June 9, 2009
  • Gustavo V. Barbosa-Canovas + 5 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 1 2 4 - 0
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 8 1 - 8
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.