Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass.
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass. Disruptive approaches around potential sustainable foods are also widely investigated in order to be an alternative route for the industrial future. Thus, this book proposes new concepts and strategies to face future sustainability challenges that are on the horizon and can impact the next generation of foods.
Divided into three parts, this book discusses the (i) status of sustainable food industry, (ii) next generation and future technology for sustainable foods, and (iii) policy, social, economic, and environmental aspects in food industries.
Given the book's breadth, it provides readers with an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge about the engineering and food processing area so as to achieve sustainable food production.
STATUS OF SUSTAINABLE FOOD INDUSTRY. The Food System with Optimum
Nutrition Vision. Food Sustainability Index. Green and Sustainable Foodomics.
NEXT GENERATION AND FUTURE TECHNOLOGY FOR SUSTAINABLE FOODS. Pseudocereals as
Superfoods Complementarity with No Competition for Food and Nutrition
Security. Plant-Based Foods. Veggie Meat Alternatives: A Virtue-Ethical View.
'Lab-grown' Meat and Considerations for its Production at Scale. Insect as
Food: A Sustainable Foodways. Mealworm-bas ed Foods. Microalgae as Food
Source. 3D Food Printing: Fundamental Concepts, Crucial Factors, and A
Critical Discussion about Acceptance and Sustainable Contribution. POLICY,
SOCIAL, ECONOMIC, AND ENVIRONMENTAL ASPECTS IN FOOD INDUSTRIES. Smart Food
Policy as a Response to a New Sustainable Food System Agenda. Food Safety in
the Sustainable Food Industry. Consumers' Acceptance (or lack thereof) of
Sustainable Food Innovations: Setting Foundations for Convergence Innovation.
Food Process Simulation and Techno-Economic Assessment in Sustainable Food
Manufacturing. Bioeconomy of Sustainable Food Industries. Smart Logistics for
Sustainable Food Industries. Water Footprint of Food Systems. Carbon
Footprint of the Food Supply Chain. Environmental Sustainability Assessment
of Food Waste Valorization Options.
Eduardo Jacob-Lopes is currently an associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 20 years of teaching and research experience. He is a technical and scientific consultant for several companies, agencies, and scientific journals. He has more than 700 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with an emphasis on environmental biotechnology.
Leila Queiroz Zepka is currently an associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. She has more than 20 years of teaching and research experience. She is a technical and scientific consultant for several companies, agencies, and scientific journals. She has 600 publications/communications and has registered 11 patents. Her research interest includes microalgal biotechnology with an emphasis on biomolecules and novel products for the food industry.
Mariany Costa Deprį is currently a researcher at the Department of Food Science and Technology, Federal University of Santa Maria, Brazil. She is a technical and scientific consultant for companies and scientific journals. With more than 100 publications/communications, her research interest includes process engineering with an emphasis on sustainability metrics and indicators.
