Author: Publisher:
ISBN:
Category : Chemical engineers
Languages : de
Pages : 298
Book Description
Food technology at the Agricultural University Wageningen
Author: Innovation in agri-food systems
Author: W.M.F. JongenPublisher: BRILL
ISBN: 9086866662
Category : Juvenile Nonfiction
Languages : en
Pages : 399
Book Description
This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
Food technology at the agricultural University Wageningen
Author: Levensmiddelentechnologie aan de Landbouwhogeschool Wageningfen
Author: Education and Training in Food Science
Author: Ian Douglas MortonPublisher: Woodhead Publishing
ISBN: 9780138022730
Category : Business & Economics
Languages : en
Pages : 248
Book Description
Containing a selection of papers presented at an international conference, this volume reviews the need for increased training in the food industry in order to bridge the gap between standards in Eastern and Western Europe and the USA. Higher education is discussed, including the training of food technicians. European initiatives such as ERASMUS and Network are also described. The text includes coverage of the importance of international trade and consumer protection acts, including a description of the needs of various groups and future developments.
Agricultural Science
Author: D. J. MalthaPublisher: Bernan Press(PA)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 110
Book Description
New Approaches to Food-Safety Economics
Author: A.G.J. VelthuisPublisher: Springer Science & Business Media
ISBN: 9781402014253
Category : Business & Economics
Languages : en
Pages : 150
Book Description
The primary focus of the workshop was on food-safety economics for animal products.
Handbook of Food Science, Technology, and Engineering
Author: Yiu H. HuiPublisher: CRC Press
ISBN: 0849398487
Category : Business & Economics
Languages : en
Pages : 900
Book Description
Understanding and Improving the Functional and Nutritional Properties of Milk
Author: Thom HuppertzPublisher:
ISBN: 9781786768193
Category :
Languages : en
Pages : 400
Book Description
The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt. Edited by two world-renowned experts in dairy science, Understanding and improving the functional and nutritional properties of milk will be a standard reference for university and other researchers in dairy and veterinary sciences, dairy veterinary practitioners, as well as governments and other regulatory agencies involved in milk production.
Towards Sustainable Global Food Systems
Author: Ruerd RubenPublisher: MDPI
ISBN: 3038978140
Category : Technology & Engineering
Languages : en
Pages : 356
Book Description
One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food production. While there is a long record of the analysis of separate interventions, this special issue generates integrated insights, provides cross-cutting perspectives, and outlines practical and policy solutions that address these global challenges.