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Food Science & Nutrition | Novel Technologies in Food Science - Their Impact on Products, Consumer Trends and the Environment

Novel Technologies in Food Science

Their Impact on Products, Consumer Trends and the Environment

McElhatton, Anna, do Amaral Sobral, Paulo José (Eds.)

2012, XX, 424 p.

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  • Covers novel technologies
  • Synopsis of an ISEKI workshop
  • Excellent food and biotechnology resource

Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of  foods  and how they impinge on  our daily lives through consumers’ selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.

Content Level » Professional/practitioner

Related subjects » Energy Technology - Food Science & Nutrition - Pollution and Remediation - Production & Logistics

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