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Books in Agricultural and biological sciences

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

BooksJournals

    • The Sustainable Food Choice

      • 1st Edition
      • June 16, 2025
      • Valentina Carfora
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 1 4 0 4
      • eBook
        9 7 8 0 4 4 3 3 3 1 4 1 1
      The Sustainable Food Choice: An Interdisciplinary Approach to Consumer Food Behaviour explores the intricate relationship between individual preferences, societal norms, and global challenges in the pursuit of sustainable eating habits. Featuring contributions from experts across various fields, the book delves into the nutritional, social, and psychological foundations of food choices, the influence of technology and innovation, and the role of policy in guiding consumer behavior. Through comprehensive analysis and case studies, it offers a roadmap for promoting environmentally friendly and health-conscious food consumption patterns.The book is structured into three sections, with each part focusing on unique aspects of sustainable eating. Highlights include chapters on psychological predictors of food choices, the impact of political attitudes, mindfulness in eating, front-of-package labeling, and smartphone interventions. It provides a holistic understanding of how science, mindfulness, and technology can be leveraged to encourage sustainable food choices.

    • Sorghum and Millets

      • 3rd Edition
      • July 25, 2025
      • John Taylor + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 9 5 4 0
      • eBook
        9 7 8 0 4 4 3 2 3 9 5 5 7
      Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surrounding sorghum and millets. The book covers important scientific knowledge, including basic science—genetics, chemistry, and biochemistry—food chemistry, nutritional quality and health-promoting attributes, agronomy, and food and feed processing technologies. Other sections delve into structure, chemistry, biochemistry, grain components, and the technologies used for food processing. Additionally, it provides holistic and complete information about all technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance.Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses as traditional staple foods and beverages, modern processed foods, and with respect to sorghum, industrial applications, including biofuels, and as an animal and aquaculture feedstuff.

    • AI Technologies for Crop Breeding

      • 1st Edition
      • October 1, 2025
      • Jen-Tsung Chen
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 6 3 3 1
      • eBook
        9 7 8 0 4 4 3 3 3 6 3 4 8
      AI Technologies for Crop Breeding offers the latest insights into the use of artificial intelligence models to improve plant health and production. Presenting applications of AI technologies in plant biology, biotechnology, and crop breeding, it explores practices for the mitigation of biotic and abiotic stressors as well as other plant growth challenges.AI-based technologies are expected to advance approaches to plant functional genomics and multiple omics, resulting in smarter and more efficient crop breeding for next-generation agriculture helping to address the challenges of the increasing human population and the globally changing climate. AI tools such as machine learning, particularly deep learning, have been applied to predict chief players in complicated biological networks, increasing the understanding of in-depth mechanisms of plant-pathogen and plant-environment interactions. Additionally, responses of plants facing stress can be modeled using AI technologies, and the resulting data are valuable not only to plant stress physiology but also for stress-resilient and disease-resistant crop breeding.This book introduces AI technologies for studying plant biology, focusing on machine learning and deep learning models for integrating multiple omics approaches and revealing the knowledge of plant functional genomes. Technological advancements and emerging applications of machine learning and deep learning in genomic selection, genome-wide association study (GWAS), phenotyping and constructing phenomics, and transcriptomics are also featured in this book.AI Technologies for Crop Breeding is an ideal reference for researchers, academics, and advanced-level students and professors in the fields of plant sciences, plant stress physiology, bioinformatics, systems biology, and crop breeding.

    • Small Ruminant Welfare, Production and Sustainability

      • 1st Edition
      • May 12, 2025
      • Govind Kannan
      • English
      • Paperback
        9 7 8 0 4 4 3 2 2 2 0 1 6
      • eBook
        9 7 8 0 4 4 3 2 2 2 0 0 9
      Small ruminant production, particularly that of sheep and goats, has steadily increased over the years, with goat production alone doubling during the past three decades. Increased public attention to the impact of livestock management methods on animal well-being warrants rigorous research and dissemination of findings to address this issue. Small Ruminant Welfare, Production, and Sustainability focuses on advances in assessing and improving small ruminant well-being and the implications for the sheep and goat sectors worldwide. A variety of assessment systems for small-ruminant wellbeing are considered, including behavior, health, physiology, immunology, productivity, product quality, neural networks, thermal imaging, facial recognition, and artificial intelligence. Current methods and novel management practices are examined as they relate to both animal welfare and improvement of production systems.Small Ruminant Welfare, Production, and Sustainability is a welcome addition to the current body of work the current body of work on small ruminant management systems and welfare. Researchers in the fields of animal science, agricultural science, neuroscience, ethics and veterinary medicine, as well as stakeholders in the small ruminant industry and policymakers will benefit from this multidisciplinary resource.

    • Clinical Diseases, Production, and Management of Cattle

      • 1st Edition
      • December 5, 2025
      • Tanmoy Rana
      • English
      • Paperback
        9 7 8 0 4 4 3 2 8 8 7 8 4
      • eBook
        9 7 8 0 4 4 3 2 8 8 7 9 1
      Clinical Diseases, Production, and Management of Cattle is an essential reference that extensively covers the health, care, and management of cattle. This comprehensive guide begins with general considerations of cattle care and production, progresses into specific practices for calf care, and culminates in a broad examination of cattle diseases—from common to rare, mild to severe. The book includes preventative measures, diagnostic procedures, and treatments for diseases. It is an invaluable resource for industry professionals, animal agriculture researchers, and veterinarians looking to deepen their understanding of cattle health and disease prevention.

    • Crop Physiology

      • 3rd Edition
      • December 1, 2025
      • Ignacio Ciampitti + 3 more
      • English
      • Hardback
        9 7 8 0 4 4 3 3 0 2 0 8 4
      • eBook
        9 7 8 0 4 4 3 3 0 2 0 9 1
      Crop Physiology: Applications for Genetic Improvement and Agronomy in Diverse Cropping Systems, Third Edition, continues to provide updated insights in crop science; the premise is that farmers use two technological menus: varieties, and practices – what to grow and how. Hence, the book finds the relevance of crop physiology in a context of plant breeding and agronomy. This book is written for an audience of researchers and advanced students seeking to understand the fundamentals of crop ecophysiology including the economies of water, nitrogen and carbon, and crop adaptation to soil and climate stresses.

    • Seaweed in Health and Disease Prevention

      • 2nd Edition
      • December 1, 2025
      • Joël Fleurence + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 8 2 7 1
      • eBook
        9 7 8 0 4 4 3 2 9 8 2 8 8
      Seaweed in Health and Disease Prevention, Second Edition updates knowledge on the therapeutic and functional activities related to algae and their compounds. The book includes a new chapter on the use of seaweed and seaweed products in the current war against viral-based exposures, a result of the massive research effort stemming from the global Covid Pandemic, along with the improvement of the nutritional value of algae via enzymatic or fermentation treatments. These treatments are at the origin of the production of oligosaccharides, presenting interesting biological activities for the human microbiota.Chapter updates on seaweed’s biochemical characteristics such as proteins, lipids, and polysaccharides are also addressed.

    • Food and Agro-Industrial Wastes

      • 1st Edition
      • September 26, 2025
      • Mika Sillanpää + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 1 6 5 4 8
      • eBook
        9 7 8 0 4 4 3 3 1 6 5 5 5
      Food and Agro-Industrial Wastes: Sustainable Impacts, Transformation and Added Value of By-Products offers an in-depth look at the potential of recycling food and agro-industrial waste into valuable products. This book presents the concept of sustainable development through responsible consumption and production, and introduces practical methods to transform waste into new, value-added products. It delves into various industries, such as meat, dairy, and crop processing, highlighting the ways in which residues like leaves, stems, and husks can be repurposed. Moreover, the book explores the valorization and safety of fruit and vegetable waste, including peels and skins, to enhance food products.Real-life case studies showcase how bioactive compounds, nutraceuticals, and other bio-based enzymes can be derived from waste, providing insights into innovative food product development. This comprehensive guide is an essential resource for anyone interested in sustainable waste management and the creation of functional, eco-friendly products. Globally, it is estimated 1.3 billion tons of food, valued at $1 trillion is wasted a year, according to the United Nations and the Food and Agriculture Organization. (FAO) In addition, billions of tons of agro-industrial waste from agriculture and food processing activities are generated yearly, putting a strain on natural resources, and negatively effecting the environment.

    • The Science of Tequila

      • 1st Edition
      • July 1, 2025
      • Anne Gschaedler Mathis + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 1 0 0 5
      • eBook
        9 7 8 0 4 4 3 2 9 1 0 1 2
      The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries.R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.

    • The Science and Culture of Latin American Foods

      • 1st Edition
      • October 31, 2025
      • Sonia G. Sáyago-Ayerdi + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 0 5 4
      • eBook
        9 7 8 0 4 4 3 3 3 4 0 6 1
      The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science