{"product_id":"food-engineering-innovations-across-the-food-supply-chain-paperback-9780128212929","title":"Food Engineering Innovations Across the Food Supply Chain (Paperback) 9780128212929","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Engineering Innovations Across the Food Supply Chain\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOffers engineering solutions across food supply chains to improve food security\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003ePablo Juliano (Edited by), Kai Knoerzer (Edited by), Jay Sellahewa (Edited by), Minh H. Nguyen (Edited by), Roman Buckow (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128212929, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 9 December 2021\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e516 pages\u003cbr\u003e23.5 x 19 x 3.2 cm, 1.04 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eFood Engineering Innovations Across the Food Supply Chain\u003c\/i\u003e 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.\u003c\/p\u003e  \u003cp\u003eFeeding 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. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eFood Engineering Across the Supply Chain\u003c\/b\u003e 1. Food Processing in Operations Research \u003c\/p\u003e \u003cp\u003e\u003cb\u003eSustainable Food Systems\u003c\/b\u003e 2. Sustainable Food Systems 3. Sustainability of the food supply chain; Energy, Water and Waste\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFood Security\u003c\/b\u003e 4. Strategies to mitigate protein deficit\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAdvances in Food Process Engineering\u003c\/b\u003e 5. Key technological advances and industrialisation of: Extrusion 6. Key technological advances and industrialisation of: Microwaves 7. Advances in freezing technologies 8. Key technological advances and industrialisation of: Novel drying technologies\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNovel Food Processing Technologies\u003c\/b\u003e 9. Update on emerging technologies including novel applications: Radiofrequencies 10. Update on emerging technologies including novel applications: 3D printing 11. Update on emerging technologies including novel applications: High Pressure Processing\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFood Process Systems Engineering and Modelling\u003c\/b\u003e 12. State of the art in food process modelling (linkages of modelling to food health outcomes as enablers, advances in modelling quality, sensory and quality)\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEngineering Properties of Food and Packaging\u003c\/b\u003e 13. Packaging innovations 14. Advances in polymer packaging\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFood Engineering for Nutrition and Health\u003c\/b\u003e 15. Fermentation 16. Resource recovery from co-products for healthy foods\/ingredients 17. Dairy-based encapsulation delivery systems by atomisation-based technology\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFood Engineering Education \u003c\/b\u003e18. Food engineering education - undergraduate teaching 19. Novel strategies for strengthening food engineering education\u003c\/p\u003e \u003cp\u003e\u003cb\u003eInnovations of Food Engineering in Australasia\u003c\/b\u003e 20. A New Ice-Cold Storage System for On-Farm Cooling of Milk  21. Innovations in Australia - Historical perspective\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIndustry 4.0 and novel sensors\u003c\/b\u003e 22. Industry 4.0 and the impact on the Agrifood industry 23. Food Industry 4.0, concept, implementation, and suppliers 24. Potential applications of nanosensors in the food supply chain 25. Sensors for Food Quality and Safety 26. Concluding Chapter\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46648998789400,"sku":"9780128212929","price":90.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128212929.jpg?v=1694095949","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-engineering-innovations-across-the-food-supply-chain-paperback-9780128212929","provider":"Freshly Printed Books","version":"1.0","type":"link"}