Food Science, Production, and Engineering in Contemporary Economies

As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.

Dettagli sul prodotto

• Con la collaborazione di: Andrei Jean-Vasile (Editore)
• Editore: Information Science Reference
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.05.2016
• EAN: 9781522503415
• ISBN: 978-1-5225-0341-5
• Pagine: 500
• Dimensioni: 221 mm x 286 mm x 31 mm
• Peso: 1505 g
• Categorie: Guide e manuali > Salute > Alimentazione; Scienze naturali, medicina, informatica, tecnica > Biologia > Genetica, tecnica genetica; Scienze sociali, diritto, economia > Economia > Singoli rami economici, branche