ENGLISH

Food Tech Transitions: Reconnecting Agri-Food, Technology and Society

By Cinzia Piatti , Simone Graeff-Hönninger , Forough Khajehei

Book information

Publisher
Springer International Publishing
Year
2019
ISBN
978-3-030-21058-8, 978-3-030-21059-5
Language
english
Format
PDF
Filesize
3 MB (2722653 bytes)
Edition
1st ed. 2019
Pages
XX, 174\186
Time added
2020-02-08 04:41:12
Chemistry; Food Science; Science and Technology St

Description

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines. Front Matter ....Pages i-xx Front Matter ....Pages 1-1 Novel Food Technologies and Their Acceptance (Forough Khajehei, Cinzia Piatti, Simone Graeff-Hönninger)....Pages 3-22 Overview on the Food Industry and Its Advancement (Mehrdad Niakousari, Sara Hedayati, Zahra Tahsiri, Hamide Mirzaee)....Pages 23-47 Post-Harvest Treatments and Related Food Quality (Bernhard Trierweiler, Christoph H. Weinert)....Pages 49-63 Nutritional and Industrial Relevance of Particular Neotropical Pseudo-cereals (Catalina Acuña-Gutiérrez, Stefanny Campos-Boza, Andrés Hernández-Pridybailo, Víctor M. Jiménez)....Pages 65-79 The Demand for Superfoods: Consumers’ Desire, Production Viability and Bio-intelligent Transition (Simone Graeff-Hönninger, Forough Khajehei)....Pages 81-94 Front Matter ....Pages 95-95 Altering Production Patterns in the Food Industry: 3D Food Printing (Ioannis Skartsaris, Cinzia Piatti)....Pages 97-110 Food Consumption and Technologies (Cinzia Piatti, Forough Khajehei)....Pages 111-127 Technologies at the Crossroads of Food Security and Migration (Lubana Al-Sayed)....Pages 129-148 Corporate Responsibility in a Transitioning Food Environment: Truth-Seeking and Truth-Telling (Louise Manning)....Pages 149-169 Back Matter ....Pages 171-174

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