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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.
Table des matières
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.
A propos de l'auteur
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 Deprá 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.
