Reports on important factors that impact food safety and nutrition security by providing insight into effective policy development and implementation and innovative approaches for developing sustainable food for a growing population. Using new approaches and case studies, it also reviews risks associated with each step of the food chain.
Sustainability is an important issue facing food security and safe food production today. Taking an interdisciplinary perspective, this research-oriented volume explores integrated, context-specific approaches to food security and food safety and examines the measures needed to guarantee long-term sustainability of the food supply chain by reviewing the existing data to encourage action and identify knowledge gaps. It also provides a detailed account of the impacts of the food supply chain along with the basic concepts of environmental sustainability. This new volume provides insight into effective policy development and implementation along with innovative validated approaches on how to develop sustainable food for a growing world population.
1. Spirulina as a Novel Bioactive Material in Edible Films and Coatings
for Sustainable Packaging Systems
2. Food Grade Emulsions for Delivery of
Bioactive Compounds and Functional Foods
3. Nanotechnology Applied to
Agriculture for the Efficient Use of Nitrogen
4. Perspectives of Bioplastics
in Food Packaging: Sustainable Alternatives of Production
5. Proposal of a
Biorefinery Design for the Utilization of Pineapple Stubble Using Aspen Plus
6. Valorization of Apple Residues: A Potential Biorefinery
7. Insights into
Nuclear Magnetic Resonance Spectroscopy as a Tool for Metabolic Markers in
Pre- and Post-Harvest Sustainable Production of Food Crops
8. General
Perspective of Iron Biofortification: A Promising Tool Against Mineral
Disorder Nutrition
9. Bacterial Nanocellulose: Production and Perspectives
for Future Applications in Food Industry
10. Functionalized Starch
Biomaterials as a Possible Alternative in the Future of Food Packaging:
Advantages, Disadvantages, and Perspectives
11. Agrochemicals as A Risk to
Food Security in Mexico: A Case Study
José Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro-Figueroa has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds, valorization of agroindustrial byproducts, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published papers in indexed journals, book chapters, edited books, and many contributions at scientific meetings. Dr. Buenrostro-Figueroa has been a member of SNI (National System of Researchers, Mexico), the Mexican Society of Biotechnology and Bioengineering (SMBB), and the Mexican Society for Food Protection affiliate of the International Association for Food Protection. He became a food engineer at the Antonio Narro Agrarian Autonomous University.
Julio César Tafolla-Arellano, PhD, is a full-time Research Professor in the Department of Basic Sciences of the Autonomous Agrarian University Antonio Narro in Coahuila, Mexico. He is the Head of the Biotechnology and Molecular Biology Laboratory and a member of the Mexican Association of Food Engineering and Biotechnology. He is editor-in-chief of the journals Universitas Agri and Revista Agraria. Dr. Tafolla-Arellano is a member of the Mexican National System of Researchers (level I). His research is focused on the study of the biotechnological use of plants through an interdisciplinary omics approach, biocatalysis, bioinformatics, and food biotechnology. He became an engineer in food science and technology at the Autonomous Agrarian University Antonio Narro. He has published several books, chapters, and articles in indexed journals and developed several research projects.
More info about Taylor & Francis e-books