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Author : James Vickery
Publisher : CSIRO Publishing
Page : 178 pages
File Size : 42,6 Mb
Release : 1990
Category : Cooking
ISBN : CORNELL:31924067978365
Author : Anonim
Publisher : Unknown
Page : 680 pages
File Size : 44,8 Mb
Release : 1968
Category : Food industry and trade
ISBN : CORNELL:31924055086031
Author : Keith Farrer
Publisher : CSIRO PUBLISHING
Page : 245 pages
File Size : 41,7 Mb
Release : 2005-02-24
Category : Science
ISBN : 9780643099722
To Feed a Nation takes the reader on a journey over the centuries, describing the slow and arduous development of Australian food technology and science from before European settlement to the latter half of the twentieth century. The first part of the book gives a fascinating glimpse into Aboriginal food and culture, outlines the primitive state of European food technology at the time of the First Fleet, and shows how the colonists tried to transfer to Australia the village technologies they knew in England. The second part describes how, for most of the nineteenth century, technology preceded science – the processing and storage of food relied on methods which, by trial and error, had been shown to work – and food science was slow to emerge. The final part of the book highlights the twentieth century watershed — how a growing understanding of the nature of food, the principles of nutrition, and the role of micro-organisms, was able to propel food technology to where it is today. The publication of To Feed a Nation has been sponsored by the Food Technology Association of Victoria.
Author : Marion Rutland,Angela Turner
Publisher : Springer Nature
Page : 337 pages
File Size : 51,6 Mb
Release : 2020-04-08
Category : Education
ISBN : 9783030393397
This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts. Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
Author : Lisa MacIntosh
Publisher : Unknown
Page : 48 pages
File Size : 50,8 Mb
Release : 2011
Category : Food
ISBN : 1921680350
Author : Anonim
Publisher : Unknown
Page : 366 pages
File Size : 54,6 Mb
Release : 1988
Category : Food industry and trade
ISBN : CORNELL:31924051775553
Author : Quentin Farmar-Bowers,Vaughan Higgins,Joanne Millar
Publisher : Springer Science & Business Media
Page : 483 pages
File Size : 42,5 Mb
Release : 2012-10-28
Category : Technology & Engineering
ISBN : 9781461444848
This book considers the ability and capacity of the food supply system in Australia to provide food security for the ever-increasing domestic and international population in the face of growing challenges in production, resource supply and failures within the food system itself. Although Australia is a net food exporting country, domestic food insecurity exists and will increase as food prices rise in the coming decades. An overview of the food supply system highlights the main challenges that are determining the future. Many of these challenges can be resolved by the Australian government, but others are in the hands of global governance to which Australia can only adapt. This book sheds light on the challenges and discusses the prospects for developing more sustainable and resilient future food systems in Australia. In addition, it covers food security and sovereignty issues under the heading of “food equity and access,” “food production, policy and trade,” and “impacts of land use planning on agriculture.” The unique features of the book include the following: • Most literature on food security pertains to developing countries. By way of contrast, this book explores food security in a developed nation (Australia) that seemingly should not have food security issues. The topics covered in the book are relevant to other developed nations with growing populations and resource management challenges. • The book chapters are written by specialists to paint a comprehensive picture of the political, social, economic and environmental issues that give rise to food insecurity, and the challenges these issues present to the security of the food system in coming decades. The overall organization of the book uses a theoretically informed and multi-disciplinary approach. This enables a critical and in-depth analysis of food security by outlining the key challenges as well as prospects for the development of more sustainable and resilient agri-food systems. • The three principal topics in the book are dealt with by a multi-disciplinary team of authors in a way that teases out diverse points of view illustrating the complexity of food security. Author disciplines include health and nutrition, agriculture, ethics, social science, law, and practitioners managing food aid programs. • The book shows how food security relates to many technical, social and moral issues in society and how it is possible to develop successful programs to improve food security.
Author : Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
Publisher : Academic Press
Page : 516 pages
File Size : 41,6 Mb
Release : 2021-12-05
Category : Technology & Engineering
ISBN : 9780323853590
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)
Author : CSIRO. Food and Nutritional Sciences
Publisher : CSIRO PUBLISHING
Page : 297 pages
File Size : 41,7 Mb
Release : 2010
Category : Electronic books
ISBN : 9780643095687
All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks - failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards. The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation. The content will also be useful for students of food technology who wish to seek employment in the industry or are planning on establishing their own manufacturing operation. Key features - Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained - Offers practical guidance on how to control food safety hazards - Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter
Author : Janette Brand Miller,Keith William James,Patricia Margaret Anne Maggiore
Publisher : Aboriginal Studies Press
Page : 274 pages
File Size : 53,7 Mb
Release : 1993
Category : Cooking
ISBN : 0855752424
Tables of vegetables, fruits, animal foods and insect products analysed for their nutritional composition.
Author : R. Gordon Booth
Publisher : Springer Science & Business Media
Page : 404 pages
File Size : 45,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461314776
Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production methods and packaging facilities necessary to enable new or improved items to be made, but the overall emphasis is on the wide range of food products that can now quite legitimately be regarded as coming within the broad definition of foods used as snacks, as contrasted with main meals. Thus, we start with the basic requirements to be met in a snack food whatever its nature, and follow with the great variety of items nowadays used 3..'l snacks or as adjuvants to snacks, concluding with an assessment of nutritional consequences of the growth of "snacking" or "browsing," and with the special packaging requirements of snack foods.
Author : Cathryn Sullivan,Louise Weihen,Sue Meredith
Publisher : Heinemann Library
Page : 310 pages
File Size : 55,7 Mb
Release : 2004
Category : Food
ISBN : 1740813065
HI TECH: FOOD TECHNOLOGY is a text written for secondary students undertaking Food Technology in Years 9 and 10. The text addresses all the topics in the NSW Food Technology course, serving as a flexible and thorough resource for students and teachers. This full-colour text with its stimulating design will excite students as they study food across a variety of contexts. The theory is well supported by a range of activities that also incorporate ICT skills and the students will find the range of case studies, career profiles and margin notes engaging and interesting.
Author : Kanes K. Rajah
Publisher : CRC Press
Page : 400 pages
File Size : 48,6 Mb
Release : 2002
Category : Health & Fitness
ISBN : 0849397847
Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.
Author : Anonim
Publisher : Unknown
Page : 30 pages
File Size : 41,8 Mb
Release : 1996
Category : Food
ISBN : 0958669503
Author : Narayan Changder
Publisher : CHANGDER OUTLINE
Page : 121 pages
File Size : 53,7 Mb
Release : 2024-03-12
Category : Technology & Engineering
ISBN : 8210379456XXX
Innovate in food science with precision using this comprehensive MCQ mastery guide on food technology. Tailored for food scientists, engineers, and professionals in the food industry, this resource offers a curated selection of practice questions covering key concepts such as food chemistry, food processing, food safety, and quality control. Delve deep into food preservation techniques, food packaging, sensory evaluation, and food regulations while enhancing your understanding. Whether you're preparing for exams or seeking to reinforce your knowledge, this guide equips you with the tools needed to excel. Master food technology and drive advancements in the food industry with confidence using this indispensable resource.
