Innovations in the Food System: Exploring the Future of Food
Innovations in Food Systems should be: Inclusive: ensuring economic and social inclusion for all food system actors, especially smallholders, women, and youth; Sustainable: minimizing negative environmental impacts, conserving scarce natural resources, and strengthening resiliency against future sho...
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| Format: | Online |
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| Sprache: | Englisch |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Online-Zugang: | ONIX_20221117_9783036556642_101 |
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| _version_ | 1869517849557467136 |
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| collection | Directory of Open Access Books |
| description | Innovations in Food Systems should be: Inclusive: ensuring economic and social inclusion for all food system actors, especially smallholders, women, and youth; Sustainable: minimizing negative environmental impacts, conserving scarce natural resources, and strengthening resiliency against future shocks; Efficient: producing adequate quantities of food for global needs while minimizing postharvest loss and consumer waste; Nutritious and healthy: enabling the consumption of a diverse range of healthy, nutritious, and safe foods. These are ambitious goals that will require multidisciplinary effort—from engineering to life sciences, biotechnology, medical sciences, social sciences, and economic sciences. New technologies and scientific discoveries are the solutions to the increasing demand for sufficient, safe, healthy, and sustainable foods influenced by the increased public awareness of their importance. |
| format | Online |
| id | doab-20.500.12854ir-93844 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-938442024-03-28T03:31:20Z Innovations in the Food System: Exploring the Future of Food Clodoveo, Maria Lisa cook–chill technology foods packaging shelf-life sustainability food industry big data application prospect sustainable development dairy products territoriality safety perception intention to buy multi-group analyses olive mill wastewater polyphenols antioxidant features tara gum pudding rheological properties entomophagy novel food mealworm grasshopper cricket locust acceptance alternative protein neophobia smart data search engine concept search engine visualisation interoperability food supply chain food safety nutritional quality traceability authenticity food transparency white pigment E171 alternative layered double hydroxides casein carboxymethyl cellulose sustainability index seafood fisheries resources vulnerable marine ecosystem environmental change conservation Mediterranean alternative food networks (AFNs) human needs food sovereignty Civil Economy (CE) Economy for the Common Good (ECG) agri-food supply chain quality safety price compensation market demand cost-sharing contracts EVOO antioxidant and anti-inflammatory properties health claim human studies n/a emotions neuromarketing traditional cheese agri-food products jellyfish safety quality nutritional traits organic calcium salts thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes Innovations in Food Systems should be: Inclusive: ensuring economic and social inclusion for all food system actors, especially smallholders, women, and youth; Sustainable: minimizing negative environmental impacts, conserving scarce natural resources, and strengthening resiliency against future shocks; Efficient: producing adequate quantities of food for global needs while minimizing postharvest loss and consumer waste; Nutritious and healthy: enabling the consumption of a diverse range of healthy, nutritious, and safe foods. These are ambitious goals that will require multidisciplinary effort—from engineering to life sciences, biotechnology, medical sciences, social sciences, and economic sciences. New technologies and scientific discoveries are the solutions to the increasing demand for sufficient, safe, healthy, and sustainable foods influenced by the increased public awareness of their importance. 2022-11-17T16:27:29Z 2022-11-17T16:27:29Z 2022 book ONIX_20221117_9783036556642_101 9783036556642 9783036556635 https://directory.doabooks.org/handle/20.500.12854/93844 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6273 https://mdpi.com/books/pdfview/book/6273 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-5664-2 10.3390/books978-3-0365-5664-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036556642 9783036556635 248 Basel open access |
| spellingShingle | cook–chill technology foods packaging shelf-life sustainability food industry big data application prospect sustainable development dairy products territoriality safety perception intention to buy multi-group analyses olive mill wastewater polyphenols antioxidant features tara gum pudding rheological properties entomophagy novel food mealworm grasshopper cricket locust acceptance alternative protein neophobia smart data search engine concept search engine visualisation interoperability food supply chain food safety nutritional quality traceability authenticity food transparency white pigment E171 alternative layered double hydroxides casein carboxymethyl cellulose sustainability index seafood fisheries resources vulnerable marine ecosystem environmental change conservation Mediterranean alternative food networks (AFNs) human needs food sovereignty Civil Economy (CE) Economy for the Common Good (ECG) agri-food supply chain quality safety price compensation market demand cost-sharing contracts EVOO antioxidant and anti-inflammatory properties health claim human studies n/a emotions neuromarketing traditional cheese agri-food products jellyfish safety quality nutritional traits organic calcium salts thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes Innovations in the Food System: Exploring the Future of Food |
| title | Innovations in the Food System: Exploring the Future of Food |
| title_full | Innovations in the Food System: Exploring the Future of Food |
| title_fullStr | Innovations in the Food System: Exploring the Future of Food |
| title_full_unstemmed | Innovations in the Food System: Exploring the Future of Food |
| title_short | Innovations in the Food System: Exploring the Future of Food |
| title_sort | innovations in the food system exploring the future of food |
| topic | cook–chill technology foods packaging shelf-life sustainability food industry big data application prospect sustainable development dairy products territoriality safety perception intention to buy multi-group analyses olive mill wastewater polyphenols antioxidant features tara gum pudding rheological properties entomophagy novel food mealworm grasshopper cricket locust acceptance alternative protein neophobia smart data search engine concept search engine visualisation interoperability food supply chain food safety nutritional quality traceability authenticity food transparency white pigment E171 alternative layered double hydroxides casein carboxymethyl cellulose sustainability index seafood fisheries resources vulnerable marine ecosystem environmental change conservation Mediterranean alternative food networks (AFNs) human needs food sovereignty Civil Economy (CE) Economy for the Common Good (ECG) agri-food supply chain quality safety price compensation market demand cost-sharing contracts EVOO antioxidant and anti-inflammatory properties health claim human studies n/a emotions neuromarketing traditional cheese agri-food products jellyfish safety quality nutritional traits organic calcium salts thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes |
| topic_facet | cook–chill technology foods packaging shelf-life sustainability food industry big data application prospect sustainable development dairy products territoriality safety perception intention to buy multi-group analyses olive mill wastewater polyphenols antioxidant features tara gum pudding rheological properties entomophagy novel food mealworm grasshopper cricket locust acceptance alternative protein neophobia smart data search engine concept search engine visualisation interoperability food supply chain food safety nutritional quality traceability authenticity food transparency white pigment E171 alternative layered double hydroxides casein carboxymethyl cellulose sustainability index seafood fisheries resources vulnerable marine ecosystem environmental change conservation Mediterranean alternative food networks (AFNs) human needs food sovereignty Civil Economy (CE) Economy for the Common Good (ECG) agri-food supply chain quality safety price compensation market demand cost-sharing contracts EVOO antioxidant and anti-inflammatory properties health claim human studies n/a emotions neuromarketing traditional cheese agri-food products jellyfish safety quality nutritional traits organic calcium salts thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes |
| url | ONIX_20221117_9783036556642_101 |