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Global Issues in Food Science and Technology by Gustavo V. Barbosa-Canovas,Alan Mortimer,David Lineback,Walter Spiess,Ken Buckle,Paul Colonna Pdf
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. *The latest insights into the topics of greatest concern to today's food science and technology professionals *Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting
Agriculture, Food, and Food Security by Clinton L. Beckford Pdf
Agriculture, Food and Food Security: Some Global Perspectives is an edited collection of scholarly work. The book looks at agriculture and food in a framework of enhancing food security. The seven chapters that comprise the volume are written by successful international scholars with sterling academic publication records. The authors live and work in countries across the world including Jamaica, Germany, Canada, and the United States. Together, they have conducted numerous research projects and published a high volume of scholarly articles on issues related to the central themes of this book: agriculture, food and food security. The chapters in the book provide insights into several key themes centered on food, agriculture, and food and nutrition security. The volume explores some pressing issues including food desserts, micro-nutrient deficiencies, increasing food production by tapping into the potential of already known species, localising food production, maximizing the food and nutrition potential of tropical fruits, and agricultural vulnerability in the context of the most pressing global threats: climate change and variability.
Global food security remains at ever greater risk. This is true despite greater concerns and robust actions by world political leaders such as the G8 Summit and other stakeholders world-wide. Pro-active public policies and programs are needed for enhancing food security and ending world hunger and poverty. This book spans the globe presenting leading research in food security and economic implications. Topics discussed include: a systemic approach to food security in agrarian societies; impacts of climate change on agriculture and its implications for food security; impacts of climate change on artisanal fisheries; crop holidays -- emerging issues of food security in India; the impacts of HIV/AIDS and household food security; affordable micro irrigation-based vegetable farming for income, employment and food security; informal sector employment and food security; adoption of wheat production technologies; and gender mainstreaming in food security and pro-poor programs. It offers synthesis, lessons, and policy implications for Africa and Asia. This book also provides an exciting agenda for future research and collaboration on the important issue of global food security over the coming years.
National Research Council,Division on Earth and Life Sciences,Board on Agriculture and Natural Resources,Policy and Global Affairs,Science and Technology for Sustainability Program,Committee on Considerations for the Future of Animal Science Research
Author : National Research Council,Division on Earth and Life Sciences,Board on Agriculture and Natural Resources,Policy and Global Affairs,Science and Technology for Sustainability Program,Committee on Considerations for the Future of Animal Science Research Publisher : National Academies Press Page : 436 pages File Size : 40,7 Mb Release : 2015-03-31 Category : Science ISBN : 9780309316477
Critical Role of Animal Science Research in Food Security and Sustainability by National Research Council,Division on Earth and Life Sciences,Board on Agriculture and Natural Resources,Policy and Global Affairs,Science and Technology for Sustainability Program,Committee on Considerations for the Future of Animal Science Research Pdf
By 2050 the world's population is projected to grow by one-third, reaching between 9 and 10 billion. With globalization and expected growth in global affluence, a substantial increase in per capita meat, dairy, and fish consumption is also anticipated. The demand for calories from animal products will nearly double, highlighting the critical importance of the world's animal agriculture system. Meeting the nutritional needs of this population and its demand for animal products will require a significant investment of resources as well as policy changes that are supportive of agricultural production. Ensuring sustainable agricultural growth will be essential to addressing this global challenge to food security. Critical Role of Animal Science Research in Food Security and Sustainability identifies areas of research and development, technology, and resource needs for research in the field of animal agriculture, both nationally and internationally. This report assesses the global demand for products of animal origin in 2050 within the framework of ensuring global food security; evaluates how climate change and natural resource constraints may impact the ability to meet future global demand for animal products in sustainable production systems; and identifies factors that may impact the ability of the United States to meet demand for animal products, including the need for trained human capital, product safety and quality, and effective communication and adoption of new knowledge, information, and technologies. The agricultural sector worldwide faces numerous daunting challenges that will require innovations, new technologies, and new ways of approaching agriculture if the food, feed, and fiber needs of the global population are to be met. The recommendations of Critical Role of Animal Science Research in Food Security and Sustainability will inform a new roadmap for animal science research to meet the challenges of sustainable animal production in the 21st century.
Encyclopedia of Food Safety by Yasmine Motarjemi,Gerald Moy,Ewen Todd Pdf
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
The Nanotechnology Revolution by Dale A. Stirling Pdf
Nanotechnology is changing the world in a very big way, but at the atomic and sub-atomic level. Although the roots of nanotechnology can be traced back to more than a century ago, the last three decades have witnessed an explosion of nano-based technologies and products. This reference work examines the history, current status, and future directions of nanotechnology through an exhaustive search of the technical and scientific literature. The more than 4000 bibliographic citations it includes are carefully organized into core subject areas, and a geographic and subject index allows readers to quickly locate documents of interest. Although a sense of the global reach and interest in nanotechnology can be gleaned from the reference sections of countless journal articles, conference papers, and books, this is the only reference work providing an in-depth global perspective that is ready-made for nanotechnology professionals and those interested in learning more about all things nanotechnology. Despite the abundance of online resources, there is still an urgent need for well-researched, well-presented, concise, and thematically organized reference works. Instead of relying on wiki pages, citation aggregators, and related websites, the author searched the databases and databanks of scholarly literature search providers such as EBSCO, ProQuest, PUBMED, STN International, and Thomson Reuters. In addition, he used select serials-related databases to account for pertinent documents from countries in which English is not the primary national language (i.e., China Online Journals, e-periodica, J-STAGE, and SciELO Brazil among others).
Food Science and Nutrition: Breakthroughs in Research and Practice by Management Association, Information Resources Pdf
Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact peoples lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Research Methodology in Food Sciences by C. O. Mohan,Elizabeth Carvajal-Millan,C. N. Ravishankar Pdf
Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.
Encyclopedia of Food Microbiology by Carl A. Batt Pdf
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Food Applications of Nanotechnology by Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri Pdf
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Science, Technology and Global Problems by J. Gvishiani Pdf
Science, Technology and Global Problems documents the proceedings of the International Symposium on Trends and Perspectives in Development of Science and Technology and their Impact on the Solution of Contemporary Global Problems held in Tallinn, USSR on January 8-12, 1979. This compilation discusses the character of global problems in the year 2000, prospects of development of leading branches of science and technology, and its capacity to solve global problems. The topics include global problems in the year 2000 and the role of science in their solution; science and technology as factors for future global development; road to scientific-technological culture; and responsibility of scientists in the period of crisis. The energy situation in the world (problems and prospects); mathematics and progress in science and technology; role of information and communication in the solution of global problems; and global public health problems and ways of resolving them are also deliberated in this text. This book is a useful source for students and researchers conducting work on the development of science and technology in solving global problems.
Nanotechnology in the Food, Beverage and Nutraceutical Industries by Qingrong Huang Pdf
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
Nanoformulations for Sustainable Agriculture and Environmental Risk Mitigation by Zeba Khan,Nicoleta Anca Sutan Pdf
Nanotechnology research and its application in agriculture has become a major focus in recent years. Nanoformulations offer the possibility to develop more efficient and less damaging agrochemicals in the environment. Smart delivery systems for nanosensors, molecules that can help to detect biotic or abiotic stresses before they can affect production, are being developed and applied. Nanotechnology also provides new techniques for genetic manipulation and plant breeding. The use of nanoformulations in agriculture is increasingly being used to enhance food values, reduce agricultural inputs, improve nutrient contents and create a longer shelf life for many products. Nanotechnology is also being applied to many aspects of food security, disease treatment, new tools for pathogen detection, effective delivery systems and packaging materials. All of these applications are supposed to assist in addressing the needs of a growing population, and help in mitigating the effects of climate change and other ecological disturbances. This book highlights new applications of these nanoforms in the field of agricultural science, written by an international team of experts from across this broad discipline. It is essential reading for graduate students, researchers and practitioners involved in the application of nanotechnology in agriculture.
Australian Native Plants by Yasmina Sultanbawa,Fazal Sultanbawa Pdf
Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential. This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson’s Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications of ANP and discusses alternative medicines based on aboriginal traditional knowledge and culture, nutritional characteristics, and bioactive compounds in ANP. In addition, it reviews the anti-obesity and anti-inflammatory properties of ANP and discusses food preservation, antimicrobial activity of ANP, and unique flavors from Australian native plants. The third section covers the commercial applications of ANP. It focuses on native Australian plant extracts and cosmetic applications, processing of native plant foods and ingredients, quality changes during packaging, and storage of Australian native herbs. The final few chapters look into the importance of value chains that connect producers and consumers of native plant foods, new market opportunities for Australian indigenous food plants, and the safety of using native foods as ingredients in the health and food sectors.
Food Security Issues and Challenges by Adriana Fillol Mazo,Miguel Angel Martín López Pdf
"It is clear that one of the most damaging global problems is hunger. There is still a high proportion of hungry people in the world, the number of human beings in this condition exceeding 690 million, according to the latest State of Food Security and Nutrition in the World Report (FAO 2020). Consequently, its eradication is extremely urgent. Nevertheless, it does not appear that Sustainable Development Goal number two, i.e. Zero Hunger, will be achieved by 2030. The United Nations itself admits this, stating that "the world is not on track to achieve Zero Hunger by 2030. If recent trends continue, the number of people affected by hunger would surpass 840 million by 2030". The problems facing food in the world today have increased considerably, as well as various factors and phenomena that augment the complexity of the issues or situations that fall within the scope of food security, such as: climate change, land grabbing, use of chemical fertilizers, loss of agrodiversity and other agricultural sustainability issues, obesity problems resulting from unhealthy diets, the impact of the coronavirus pandemic, the lack of justiciability of the right to food, the use of biotechnology in food, etc. In short, this book is a diverse compilation of the new manifestations of global food security seen from several angles and areas. The book aims to let visualize the main global problems and challenges that have a negative impact on food security, with the underlying objective of highlighting the need for reinforcing its full application in all contexts and countries. To this end, we believe that it is necessary to make its concept operational, and take it into consideration when applying policies and standards, especially in those areas and matters that may undermine said food security. In this sense, it is essential to strengthen its legal protection through a coherent and operational interpretation of the human right to food, so as to broaden its content and make it consistent with its pillars and foundations"--
