Morawicki Handbook of Sustainability for the Food Sciences

1. Auflage 2011
ISBN: 978-0-470-96311-1
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 396 Seiten, E-Book

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing.

Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Autoren/Hrsg.

Morawicki, Rubén O.

Über Autor(innen)

Rubén O. Morawicki, Ph.D., The Author has 6-year degreein Chemical Engineering from Argentina, a Masters in IndustrialEngineering with concentration in Engineering Management from StateUniversity of New York at Buffalo and a Ph.D. in Food Science fromthe Pennsylvania State University. During his graduate schoolyears, he also took classes at the College of Environmental Scienceand Forestry (SUNY-ESF), in Syracuse New York, when he became anadvocate of environmental issues. Dr. Morawicki's career as ascientist started in Argentina where he worked as a researchscientist for five years in the area or simultaneous heat and masstransfer during drying of food products. He moved to the US in 1997to pursue graduate studies. After graduating with his Ph.D. in2002, he immediately joined Tyson Foods as a Senior ResearchScientist and work in the area of development of new products fromindustrial co-products. In January of 2005, he left the corporateworld to become a Faculty member at the Food Science Department atthe University of Arkansas in the rank of Assistant Professor inFood Processing and Packaging. Currently, besides teaching FoodProcessing, the author leads a research program on Green FoodProcessing with focus on the development of technologies thatminimize the environmental impact of food processing plants andcreate sustainable practices for the food industry. Some of hisresearch interests are:
* The replacement of energy intensive processes by alternativetechnologies
* Utilization of co-products from the food industry andagricultural commodities to generate value-added products
* Use of waste streams to produce or isolate valuable compoundsor fuel
* Process Optimization
* Green technologies applied to food processing andpackaging
The author has a very well rounded and diverse academicbackground in the areas of management, chemical engineering, foodsciences, and the environmental. This background - that isstrongly complemented with industrial experience in the largestprotein animal producer in the world - gives Dr. Morawicki aclear view of the broad picture that is necessary to write a bookof this nature as a single author.