Food Technology Disruptions

Erscheinungsjahr 2021
ISBN: 978-0-12-821470-1
Verlag: William Andrew Publishing

Buch, Englisch, 388 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 630 g

Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry.

While innovations play an important role in food production, disruptive technologies are a revolutionary type of innovation that can displace an established technology and shake up the industry.or create a completely new industry. Currently, digital technologies and smart applications lead innovations in the food sector in order to optimize the food supply chain and to develop and deliver tailor-made food products to consumers with new eating habits.

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to food disruptions 2. Personalized nutrition and omics technologies: current status and perspectives 3. Innovations in functional foods development 4. Alternative protein sources 5. IoT technologies in the food supply chain 6. Innovative distribution and delivery of food 7. Blockchain in agriculture 8. Digital extension service 9. Social acceptability of food disruptions

Über Autor(innen)

Galanakis, Charis M.
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles