1st Edition
Smart Food Industry: The Blockchain for Sustainable Engineering Volume II - Current Status, Future Foods, and Global Issues
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.
STATUS OF SUSTAINABLE FOOD INDUSTRY
The Food System with Optimum Nutrition Vision
Ayten Aylin Tas and Sedef Nehir El
Food Sustainability Index
Rosangela Rodrigues Dias, Rafaela Basso Sartori and Adriane Terezinha Schneider
Green and Sustainable Foodomics
Norelhouda Abderrezag and Jose Antonio Mendiola
NEXT GENERATION AND FUTURE TECHNOLOGY FOR SUSTAINABLE FOODS
Pseudocereals as Superfoods Complementarity with No Competition for Food and Nutrition Security
Nhamo Nhamo and Abidemi Olutayo Talabi
Plant-Based Foods
Karthik Pandalaneni, Ozan Kahraman, Junzhou Ding, Ragya Kapoor and Hao Feng
Veggie Meat Alternatives: A Virtue-Ethical View
Carlo Alvaro
'Lab-grown' Meat and Considerations for its Production at Scale
Paul Cameron, Panagiota Moutsatsou, Matt Wasmuth, Farhaneen Mazlan, Darren Nesbeth, Qasim Rafiq, Alvin William Nienow and Mariana Petronela Hanga
Insect as Food: A Sustainable Foodways
Neila Silvia Pereira dos Santos Richards
Mealworm-based Foods
Lee Seong Wei, Zulhisyam Abdul Kari, Wendy Wee, Noor Khalidah Abdul Hamid and Mahmoud A.O. Dawood
Microalgae as Food Source
Marcele Leal Nörnberg, Pricila Pinheiro Nass, Patricia Acosta Caetano, Luísa Chitolina Schetinger and Leila Queiroz Zepka
3D Food Printing: Fundamental Concepts, Crucial Factors, and A Critical Discussion about Acceptance and Sustainable Contribution
Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Augusto Invernizzi Sponchiado, Pedro Esteves Duarte Augusto, Ana Paula Ramos and Bianca Chieregato Maniglia
POLICY, SOCIAL, ECONOMIC, AND ENVIRONMENTAL ASPECTS IN FOOD INDUSTRIES
Smart Food Policy as a Response to a New Sustainable Food System Agenda
Susanna Kugelberg and Fabio Bartolini
Food Safety in the Sustainable Food Industry
Ioana Mihaela Balan, Tiberiu Iancu, Nastasia Belc, Isidora Radulov, Camelia Tulcan and Teodor Ioan Trasca
Consumers' Acceptance (or lack thereof) of Sustainable Food Innovations: Setting Foundations for Convergence Innovation
Ghina ElHaffar and Laurette Dubé
Food Process Simulation and Techno-Economic Assessment in Sustainable Food Manufacturing
Alexandros Koulouris, Nikiforos Misailidis, Avraam Roussos, Jim Prentzas and Demetri P. Petrides
Bioeconomy of Sustainable Food Industries
Endang Chumaidiyah, Wuryaningsih Dwi Sayekti and Rita Zulbetti
Smart Logistics for Sustainable Food Industries
Abderahman Rejeb, Alireza Abdollahi, Karim Rejeb and John G. Keogh
Water Footprint of Food Systems
Shreeya Shrestha, Bhintuna Vaidya and Anish Ghimire
Carbon Footprint of the Food Supply Chain
Mariany Costa Deprá and Eduardo Jacob-Lopes
Environmental Sustainability Assessment of Food Waste Valorization Options
Ahmet Görgüç, Esra Gençdağ, Elif Ezgi Özdemi̇r, Kardelen Demi̇rci̇, Beyzanur Bayraktar and Fatih Mehmet Yilmaz
Biography
Eduardo Jacob-Lopes is currently an associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 20 years of teaching and research experience. He is a technical and scientific consultant for several companies, agencies, and scientific journals. He has more than 700 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with an emphasis on environmental biotechnology.
Leila Queiroz Zepka is currently an associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. She has more than 20 years of teaching and research experience. She is a technical and scientific consultant for several companies, agencies, and scientific journals. She has 600 publications/communications and has registered 11 patents. Her research interest includes microalgal biotechnology with an emphasis on biomolecules and novel products for the food industry.
Mariany Costa Deprá is currently a researcher at the Department of Food Science and Technology, Federal University of Santa Maria, Brazil. She is a technical and scientific consultant for companies and scientific journals. With more than 100 publications/communications, her research interest includes process engineering with an emphasis on sustainability metrics and indicators.
