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Author : United States. Congress. Office of Technology Assessment
Publisher : Unknown
Page : 110 pages
File Size : 55,5 Mb
Release : 1978
Category : Farm produce
ISBN : UOM:39015031328902
Author : Anonim
Publisher : Unknown
Page : 132 pages
File Size : 44,5 Mb
Release : 1952
Category : Farm produce
ISBN : UCR:31210011344478
Author : Gertrude G. Foelsch,Wayne David Rasmussen
Publisher : Unknown
Page : 520 pages
File Size : 42,6 Mb
Release : 1951
Category : Agricultural laborers
ISBN : UIUC:30112019972519
Author : United States. Congress. Office of Technology Assessment
Publisher : Unknown
Page : 100 pages
File Size : 48,6 Mb
Release : 1978
Category : Farm produce
ISBN : MINN:31951003053378V
Author : Anonim
Publisher : DIANE Publishing
Page : 89 pages
File Size : 55,5 Mb
Release : 2024-06-29
Category : Electronic
ISBN : 9781428957671
Author : United States Department Of Agriculture
Publisher : Forgotten Books
Page : 132 pages
File Size : 54,9 Mb
Release : 2018-08-09
Category : Electronic
ISBN : 1390522075
Excerpt from Technology in Food Marketing: A Survey of Developments and Trends in the Processing and Distribution of Farm-Produced Foods, 1930-50 The use of chemical and other methods of preserving color and taste has raised questions of health hazards as well as of possible misrepresentation of products to consumers. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Helmut Traitler,Birgit Coleman,Karen Hofmann
Publisher : John Wiley & Sons
Page : 311 pages
File Size : 42,7 Mb
Release : 2014-11-17
Category : Technology & Engineering
ISBN : 9781118733264
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.
Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publisher : Academic Press
Page : 236 pages
File Size : 41,9 Mb
Release : 2021-08-06
Category : Technology & Engineering
ISBN : 9780128232200
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system
Author : Office of Technology Assessment
Publisher : Unknown
Page : 100 pages
File Size : 44,7 Mb
Release : 2005-01-01
Category : Business & Economics
ISBN : 1410219968
Food marketing technologies in the United States are undergoing major changes with a number of global implications. The purpose of this preliminary analysis was to gain a better perspective of these changes. It has helped to define the need for a major assessment of alternative global food futures. The identification of new or emerging food marketing technologies that will have significant long-range impacts on society and the U.S. food system was the objective of this preliminary analysis. Food marketing is defined as the activities that take place within the food system from the farm gate to the consumer. These activities include processing, wholesaling, retailing, transportation, and food service.
Author : Benjamin Yoe Morrison,Brittain Bragunier Robinson,Frederick Joseph Hermann,John Edward Metcalf,John Milton Webber,Paul Lewis Lentz,Stuart R. Andrews,Wayne David Rasmussen
Publisher : Unknown
Page : 0 pages
File Size : 49,9 Mb
Release : 1953
Category : Abaca (Fiber)
ISBN : LCCN:agr51000423
Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on Childhood Obesity Prevention
Publisher : National Academies Press
Page : 87 pages
File Size : 43,5 Mb
Release : 2013-05-14
Category : Medical
ISBN : 9780309269568
The childhood obesity epidemic is an urgent public health problem. The most recent data available show that nearly 19 percent of boys and about 15 percent of girls aged 2-19 are obese, and almost a third of U.S. children and adolescents are overweight or obese (Ogden et al., 2012). The obesity epidemic will continue to take a substantial toll on the health of Americans. In the midst of this epidemic, children are exposed to an enormous amount of commercial advertising and marketing for food. In 2009, children aged 2-11 saw an average of more than 10 television food ads per day (Powell et al., 2011). Children see and hear advertising and marketing messages for food through many other channels as well, including radio, movies, billboards, and print media. Most notably, many new digital media venues and vehicles for food marketing have emerged in recent years, including Internet-based advergames, couponing on cell phones, and marketing on social networks, and much of this advertising is invisible to parents. The marketing of high-calorie, low-nutrient foods and beverages is linked to overweight and obesity. A major 2006 report from the Institute of Medicine (IOM) documents evidence that television advertising influences the food and beverage preferences, requests, and short-term consumption of children aged 2-11 (IOM, 2006). Challenges and Opportunities for Change in Food Marketing to Children and Youth also documents a body of evidence showing an association of television advertising with the adiposity of children and adolescents aged 2-18. The report notes the prevailing pattern that food and beverage products marketed to children and youth are often high in calories, fat, sugar, and sodium; are of low nutritional value; and tend to be from food groups Americans are already overconsuming. Furthermore, marketing messages that promote nutrition, healthful foods, or physical activity are scarce (IOM, 2006). To review progress and explore opportunities for action on food and beverage marketing that targets children and youth, the IOM's Standing Committee on Childhood Obesity Prevention held a workshop in Washington, DC, on November 5, 2012, titled "New Challenges and Opportunities in Food Marketing to Children and Youth."
Author : Anonim
Publisher : Unknown
Page : 132 pages
File Size : 55,9 Mb
Release : 1983
Category : Agricultural industries
ISBN : UCR:31210024827329
Author : Anonim
Publisher : DIANE Publishing
Page : 497 pages
File Size : 55,5 Mb
Release : 2024-06-29
Category : Electronic
ISBN : 9781428922693
Author : Anonim
Publisher : Unknown
Page : 132 pages
File Size : 42,9 Mb
Release : 1952
Category : Agriculture
ISBN : OSU:32435023668163
Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
Publisher : John Wiley & Sons
Page : 685 pages
File Size : 42,7 Mb
Release : 2011-02-04
Category : Technology & Engineering
ISBN : 9780470958483
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
