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Food Industry 4.0 : Unlocking Advancement Opportunities in the Food Manufacturing Sector
This book provides industry insights and fresh ideas for the advancement of the most vital global industry - food.Drawing on their industry and academic expertise the authors have identified three controlling aspects of food business operations that can unleash long term success: consumer health and wellbeing; product and process sustainability; and harnessing advances in digitalization..If developed to their maximum potential these factors have the capability to revolutionize the food sector.Food Industry 4.0 highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices.The contents address: Mapping data, new approaches for food system applications.The perfect meal and making a balanced global diet possible.Industry 4.0 applications in the food sector: robotics and automation, big data, Internet of Things, cybersecurity.Resource utilization in the food manufacturing sector.Resilience and sustainability in food supply chains.Environmental and social governance in our food system.It is of significant benefit to food industry practitioners working in operational and product development roles, academic researchers, policy makers, students, and food sector professionals.
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Pioneering Progress : American Science, Technology, and Innovation Policy
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Future Tourism Trends Volume 2 : Technology Advancement, Trends and Innovations for the Future in Tourism
The world is entering a new technological age in which great changes are expected in all areas of human interest, life, and activity.These changes have been brought on by past and present man-made events, which have had both positive and negative consequences.The coming millennium will be marked by significant social, political, demographic, and technological changes, and will definitely differ from the last century. The future will bring more leisure time, a higher standard of living, and a better quality of life for us all.Technology Advancement, Trends and Innovations for the Future in Tourism examines recent and the most probable changes and answers questions such as: How will AI, service robots, and voice control affect tourism?Is this new era transforming the very essence of travelling?The authors present a wide range of visionary insights, as well as operational takeaways.
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Children’s Food : Marketing and innovation
The purpose of this book is to serve as essential reading for those innovating and marketing food products for children as well as those determined to better understand the children's marketplace in order to ensure that it is administered in a manner consistent with the long-term aspirations of society.The book begins by setting the scene and looking at the way children influence food choices within the family and the role advertising is thought to play in driving those choices.Professor Stratton of The Psychology Business (Department of Psychology, Leeds University) has world renowned expertise in the methodology of researching family dynamics and he shows which are the prime influences on the family diet.J.W. Thompson Advertising Board Director Jane Mathews then evaluates what constitutes effective advertising and reveals enduring themes within the children's marketplace.In Chapter 3, Dr Kathryn O'Sullivan of the Kellogg's company examines the nutritional importance of food under the title 'Starting the day right'.She demonstrates her expertise for introducing young taste buds to products which 'Break the fast'.Simon Lang, Senior Consultant at the Henley Centre follows by examining not only why food tastes change in children but also why family eating is itself changing and the implications for the future.
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Food Science and Technology
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world.All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms).The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationallyCrucial information for professionals in the food industry worldwideChapters written by subject experts, all of whom are internationally respected in their fieldsA must-have textbook for libraries in universities, food science and technology research institutes, and food companies globallyAdditional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
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Sustainable Food Packaging Technology
Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health.Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure.In this way, sustainable packaging becomes part of the circular economy. ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible.Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well.The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging
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Handbook of Food Science and Technology 1 : Food Alteration and Food Quality
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation.From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
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Innovations in Food Processing Technology
The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis.The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product.The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product.Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.
Price: 233.22 £ | Shipping*: 0.00 £
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