Food Engineering Innovations Across The Food Supply Chain

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Food Engineering Innovations Across the Food Supply Chain

Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow

Author : Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
Publisher : Academic Press
Page : 516 pages
File Size : 48,9 Mb
Release : 2021-12-05
Category : Technology & Engineering
ISBN : 9780323853590

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Food Engineering Innovations Across the Food Supply Chain by Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow Pdf

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Craig Leadley

Author : Craig Leadley
Publisher : Woodhead Publishing
Page : 308 pages
File Size : 51,9 Mb
Release : 2015-11-18
Category : Technology & Engineering
ISBN : 9781782424703

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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by Craig Leadley Pdf

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Sustainable Food Supply Chains

Riccardo Accorsi,Riccardo Manzini

Author : Riccardo Accorsi,Riccardo Manzini
Publisher : Academic Press
Page : 394 pages
File Size : 45,6 Mb
Release : 2019-06-12
Category : Technology & Engineering
ISBN : 9780128134122

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Sustainable Food Supply Chains by Riccardo Accorsi,Riccardo Manzini Pdf

Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines. Contains quantitative models and tools that address the interconnected areas of the food supply chain Synthesizes academic literature related to sustainable food supply chains Deals with interdisciplinary fields of research (Industrial Systems Engineering, Food Science, Packaging Science, Decision Science, Logistics and Facility Management, Supply Chain Management, Agriculture and Land-use Planning) that dominate food supply chain systems and operations Includes case studies and applications

Innovative Food Processing Technologies

Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers

Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publisher : Woodhead Publishing
Page : 510 pages
File Size : 46,5 Mb
Release : 2016-06-29
Category : Technology & Engineering
ISBN : 9780081002988

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Innovative Food Processing Technologies by Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers Pdf

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Innovations in the Food System

National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum

Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 135 pages
File Size : 53,9 Mb
Release : 2020-06-01
Category : Medical
ISBN : 9780309495578

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Innovations in the Food System by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Operations and Supply Chain Management in the Food Industry

Rahul S Mor,Sachin S. Kamble,Kuldip Singh Sangwan

Author : Rahul S Mor,Sachin S. Kamble,Kuldip Singh Sangwan
Publisher : Springer Nature
Page : 202 pages
File Size : 54,9 Mb
Release : 2022-02-23
Category : Technology & Engineering
ISBN : 9789811655555

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Operations and Supply Chain Management in the Food Industry by Rahul S Mor,Sachin S. Kamble,Kuldip Singh Sangwan Pdf

This book offers effective and competitive food supply chains that are the consequence of technological innovation, collaboration, small agri-food business cases, entrepreneurial opportunities, cold chain technology management, disruptive technologies, and performance assessment through empirical analysis, case studies, and multimethod research in the food industry. The book comprehensively covers different interfaces of the food supply chain including procurement, processing, distribution, consumer, i.e., farm to fork. It provides solutions to various challenges such as globalization, food recalls, technological innovations, and consumer trust. This book will be of interest to researchers in the areas of the food supply chain, operations management, industrial engineering as well as professionals in the agri-food and allied industry.

Sustainable Food Processing and Engineering Challenges

Charis M. Galanakis

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 396 pages
File Size : 41,6 Mb
Release : 2021-03-16
Category : Technology & Engineering
ISBN : 9780128227152

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Sustainable Food Processing and Engineering Challenges by Charis M. Galanakis Pdf

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Delivering Performance in Food Supply Chains

Carlos Mena,Graham Stevens

Author : Carlos Mena,Graham Stevens
Publisher : Elsevier
Page : 576 pages
File Size : 48,6 Mb
Release : 2010-01-28
Category : Technology & Engineering
ISBN : 9781845697778

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Delivering Performance in Food Supply Chains by Carlos Mena,Graham Stevens Pdf

Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. Delivering performance in food supply chains offers expert perspectives to help practitioners and academics to improve their supply chain operations. The Editors have identified six key challenges in managing food and drinks supply chains. Each section of the book focuses on one of these important issues. The first chapters consider the fundamental role of relationship management in supply chains. The next section discusses another significant issue: aligning supply and demand. Part three considers five different approaches to effective and efficient process management, while quality and safety management, an issue food companies need to take very seriously, is subject of the next section. Parts five and six review issues which are currently driving change in food supply chains: the effective use of new technologies and the desire to deliver food sustainably and responsibly. With expert contributions from leaders in their fields, Delivering performance in food supply chains will help practitioners and academics to understand different approaches in supply chain management, explore alternative methods and develop more effective systems. Considers the fundamental role of relationship management in supply chains including an overview of performance measurement in the management of food supply chains Discusses the alignment of supply and demand in food supply chains and reviews sales and operations planning and marketing strategies for competitive advantage in the food industry Provides an overview of the effective use of new technologies and those that will be used in the future to deliver food sustainably and reliably

Innovation in Food Engineering

Maria Laura Passos,Claudio P. Ribeiro

Author : Maria Laura Passos,Claudio P. Ribeiro
Publisher : CRC Press
Page : 747 pages
File Size : 40,9 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 1420086073

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Innovation in Food Engineering by Maria Laura Passos,Claudio P. Ribeiro Pdf

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Sustainable Diets, Food, and Nutrition

National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum

Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 179 pages
File Size : 51,8 Mb
Release : 2019-05-11
Category : Medical
ISBN : 9780309479554

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Sustainable Diets, Food, and Nutrition by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.

Agri-Food 4.0

Rahul S. Mor,Dinesh Kumar,Anupama Singh

Author : Rahul S. Mor,Dinesh Kumar,Anupama Singh
Publisher : Emerald Group Publishing
Page : 232 pages
File Size : 48,6 Mb
Release : 2022-03-28
Category : Business & Economics
ISBN : 9781801174985

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Agri-Food 4.0 by Rahul S. Mor,Dinesh Kumar,Anupama Singh Pdf

Agri-Food 4.0: Innovations, Challenges and Strategies addresses new research on digital technologies in the Agri-Food industry, including smart packaging, smart warehousing, effective inventory control, blockchain technology, artificial intelligence, and other Industry 4.0 concepts.

Whey Valorization

Amrita Poonia,Anka Trajkovska Petkoska

Author : Amrita Poonia,Anka Trajkovska Petkoska
Publisher : Springer Nature
Page : 377 pages
File Size : 40,6 Mb
Release : 2023-11-28
Category : Technology & Engineering
ISBN : 9789819954599

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Whey Valorization by Amrita Poonia,Anka Trajkovska Petkoska Pdf

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products.

Food Industry Design, Technology and Innovation

Helmut Traitler,Birgit Coleman,Karen Hofmann

Author : Helmut Traitler,Birgit Coleman,Karen Hofmann
Publisher : John Wiley & Sons
Page : 311 pages
File Size : 44,7 Mb
Release : 2014-11-17
Category : Technology & Engineering
ISBN : 9781118733264

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Food Industry Design, Technology and Innovation by Helmut Traitler,Birgit Coleman,Karen Hofmann Pdf

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.

Smart Food Industry: The Blockchain for Sustainable Engineering

Eduardo Jacob Lopes,Leila Queiroz Zepka,Mariany Costa Deprá

Author : Eduardo Jacob Lopes,Leila Queiroz Zepka,Mariany Costa Deprá
Publisher : CRC Press
Page : 405 pages
File Size : 54,9 Mb
Release : 2024-02-13
Category : Technology & Engineering
ISBN : 9781040005781

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Smart Food Industry: The Blockchain for Sustainable Engineering by Eduardo Jacob Lopes,Leila Queiroz Zepka,Mariany Costa Deprá Pdf

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.

Food Industry 4.0

Abdo Hassoun

Author : Abdo Hassoun
Publisher : Elsevier
Page : 314 pages
File Size : 49,9 Mb
Release : 2024-04-15
Category : Medical
ISBN : 9780443155178

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Food Industry 4.0 by Abdo Hassoun Pdf

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. Provides a comprehensive view of Industry 4.0 technologies as applied to the food industry Covers the most trend topics related to novel foods in the light of emerging innovations and developments Discusses how implementing innovative technologies holds significant potential to increase efficiency and value added, save time and cost, and increase profitability in various food sectors

Food Engineering Innovations Across The Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain by Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow Pdf

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by Craig Leadley Pdf

Sustainable Food Supply Chains by Riccardo Accorsi,Riccardo Manzini Pdf

Innovative Food Processing Technologies by Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers Pdf

Innovations in the Food System by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

Operations and Supply Chain Management in the Food Industry by Rahul S Mor,Sachin S. Kamble,Kuldip Singh Sangwan Pdf

Sustainable Food Processing and Engineering Challenges by Charis M. Galanakis Pdf

Delivering Performance in Food Supply Chains by Carlos Mena,Graham Stevens Pdf

Innovation in Food Engineering by Maria Laura Passos,Claudio P. Ribeiro Pdf

Sustainable Diets, Food, and Nutrition by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

Agri-Food 4.0 by Rahul S. Mor,Dinesh Kumar,Anupama Singh Pdf

Whey Valorization by Amrita Poonia,Anka Trajkovska Petkoska Pdf

Food Industry Design, Technology and Innovation by Helmut Traitler,Birgit Coleman,Karen Hofmann Pdf

Smart Food Industry: The Blockchain for Sustainable Engineering by Eduardo Jacob Lopes,Leila Queiroz Zepka,Mariany Costa Deprá Pdf

Food Industry 4.0 by Abdo Hassoun Pdf

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