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Sustainability of the Food System

Sovereignty, Waste, and Nutrients Bioavailability

1st Edition - January 31, 2020

Editors: Noelia Betoret, Ester Betoret

Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 2 9 3 - 2
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 2 9 4 - 9

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within th… Read more

Sustainability of the Food System

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Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability.

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.