| Description |
1 online resource (xxxii, 483 pages) : illustrations |
| Contents |
Understanding and building resilience in food supply chains / R. García-Flores, Simon Allen, Raj Gaire, P. Johnstone, D. Yi, J. Johnston, T. White, D. Scotland, Lilly Lim-Camacho -- Sustainable food systems / Paulomi (Polly) Burey, Sunil K. Panchal, Andreas Helwig -- Sustainability of the food supply chain : energy, water and waste / Dennis R. Heldman -- Recovery of high-value compounds from food by-products / Jiadai Wu, Katherine Blackshaw, Junlae Cho, Nooshin Koolaji, Jimmy Yun, Aaron Schindeler, Peter Valtchev, Fariba Dehghani -- Recent developments in fermentation technology : toward to next revolution in food production / Netsanet Shiferaw Terefe -- Strategies to mitigate protein deficit / Periaswamy Sivagnanam Saravana, Viruja Ummat, Colm O'Donnell, Brijesh Tiwari -- Key technological advances of extrusion processing / M. Azad Emin -- Key technological advances and industrialization of continuous flow microwave processing for foods and beverages / Josip Simunovic, K.P. Sandeep -- Update on emerging technologies including novel applications : radio frequency / Shaojin Wang, Yvan Llave, Fanbin Kong, Francesco Marra, Ferruh Erdoğdu-- Recent advances in freezing processes : an overview / Piyush Kumar Jha, Alain Le-Bail, Soojin Jun -- Cooling of milk of milk on dairy farms : an application of a novel ice encapsulated storage system in New Zealand / Refat Al-Shannaq, Amar Auckaili, Mohammed Farid -- Novel drying technologies using electric and electromagnetic fields / Olivier Rouaud, Michel Havet -- Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials / A.K.M. Masum, Juhi Saxena, Bogdan Zisu -- Dairy encapsulation systems by atomization-based technology / Yong Wang, Bo Wang, Cordelia Selomulya -- Three-dimensional (3D) food printing : an overview / Peter Watkins, Amy Logan, Bhesh Bhandari -- Mathematical modeling : computer-aided food engineering / Ferruh Erdogdu, Ashim Datta, Olivier Vitrac, Francesco Marra, Pieter Verboven, Fabrizio Sarghini, Bart Nicolai -- Chlorine dioxide technologies for active food packaging and other microbial decontamination applications / Christopher J. Doona, F.E. Feeherry, K. Kustin, C. Charette, E. Forster, A. Shen -- Polymer packaging for in-pack thermal pasteurization technologies / Chandrashekhar R. Sonar, Juming Tang, Shyam S. Sablani -- Innovations in Australia : a historical perspective / Janet L. Paterson -- Industry 4.0 and the impact on the agrifood industry / Ingried Appelqvist, Hester De Wet, Slaven Marusic, Filip Janakievski -- |
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Food Industry 4.0 : opportunities for a digital future / Serafim Bakalis, Dimitrios Gerogiorgis, Dimitrios Argyropoulos, Christos Emmanoulidis -- Potential applications of nanosensors in the food supply chain / S. Shanthamma, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan -- Sensors for food quality and safety / Farshad Oveissi, Long H. Nguyen, Jacopo E. Giaretta, Zahra Shahrbabaki, Ronil J. Rath, Vitus A. Apalangya, Jimmy Yun, Fariba Dehghani, Sina Naficy -- Re-engineering bachelor's degree curriculum in food engineering : hypothesis and proposal / Keshavan Niranjan -- Experience-based learning : food solution projects / Myrian Loeffler, Maarten van der Kamp -- Food engineering innovations across the food supply chain : debrief and learnings from the ICEF13 congress and the future of food engineering / Pablo Juliano, José I. Reyes-De-Corcuera |
| Summary |
"Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required."-- EBSCOhost resource page, viewed January 6, 2023 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from digital title page (EBSCOhost, viewed January 6, 2023) |
| Subject |
Food industry and trade -- Technological innovations
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Food science.
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Food industry and trade -- Technological innovations
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Food science
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| Form |
Electronic book
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| Author |
Juliano, Pablo, editor.
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Knoerzer, Kai, editor.
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Sellahewa, Jayantha, editor.
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Nguyen, Minh H., editor.
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Buckow, Roman, 1973- editor.
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| ISBN |
9780323853590 |
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0323853595 |
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