Food: The Vital Ingredient

A. Bryan Hanley (Editor)
Specialist, Agri Food, Knowledge Transfer Network, London, UK

Wendy R. Russell (Editor)
University of Aberdeen Rowett Institute, Aberdeen, Royaume-Uni, Scotland, UK

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

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The production, consumption and appreciation of food are among the most important and fundamental aspects of life. The supply of nutritious and safe food is pivotal to societal wellbeing and stability, as well as to personal happiness. Revolutions in agriculture, in food processing and in understanding of the priorities of consumers have enabled us to create a stable supply of affordable food even as populations have grown and society has changed. These dramatic and beneficial changes in how we produce food have been underpinned by advances in science in general and by chemistry in particular.

Food and its production is now facing unprecedented and significant challenges from several directions including population growth, changes in expectations, increases in diet related chronic diseases, globalisation and, perhaps most significantly, sustainability. The flow of increased urbanisation means the vast majority of people are detached from the knowledge of how food is grown, processed and presented to them. Under these circumstances, it is essential that scientists, policymakers, legislators and industry members work together from a common and consistent knowledge base to provide consumers with healthy, nutritious and sustainable food.

This book presents expert opinions of thought on the challenges and opportunities people face in key areas and how current knowledge can help to define our future. It is comprised of twelve chapters and deals with the whole food system, from primary production to the consumer purchase. It will be of value to stakeholders including scientists, policymakers, industry members and consumers.

Preface

Chapter 1. Global Food Issues and the Role of Technology
(A. Bryan Hanley and Wendy R. Russell, The Knowledge Transfer Network, and others)

Chapter 2. Technologies Supporting Resilience in Primary Agriculture
(Wendy R. Russell and A. Bryan Hanley, Rowett Institute, University of Aberdeen, Aberdeen, Scotland, and others)

Chapter 3. Physicochemical Characteristics of Food
(Peter J. Wilde, Quadram Institute Biosciences, Norwich, England)

Chapter 4. Challenges to Food Safety and Quality: Technical Challenges
(Mike Saltmarsh, Inglehurst Foods Ltd.)

Chapter 5. Food Analysis and Food Standards: Raw Materials, Traceability and Authenticity
(Martin Rose, University of Manchester, Manchester, England and Kathy Ridgway, Anatune Ltd, Cambridge, UK)

Chapter 6. Sustainability in a Global and Local Context
(Liliya Serazetdinova and Jayne Brookman, Knowledge Transfer Network)

Chapter 7. Diet, Health and Chronic Disease
(Wendy R. Russell and A. Bryan Hanley, Rowett Institute, University of Aberdeen, Aberdeen, Scotland, and others)

Chapter 8. Food Processing Manufacturing and Reformulation Processes
(Madalina Neacsu, University of Aberdeen, Aberdeen, Scotland, and others)

Chapter 9. Consumer Awareness of Science and Technology Related to Food Retail and Mass Production
(A. Bryan Hanley, Knowledge Transfer Network)

Chapter 10. Food Waste and By-Products Valorization
(Dimitris Charalampopoulos, University of Reading, Reading, England)

Chapter 11. New Technologies: Industrial Biotechnology in Agri/Food
(Yvonne C. Armitage and A. Bryan Hanley, Knowledge Transfer Network)

Chapter 12. The Chemistry and Physics of Eating
(Peter Lillford, University of Birmingham, Birmingham, UK)

Index

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