Agriculture, Food Science and Nutrition

The energy sector is undergoing unprecedented change. Twenty years ago, the main concern was having enough oil and gas, whereas today, political leaders are faced with the need to reduce the CO2 emissions produced by still-dominant fossil fuels, without be... (Read more)

This book discusses the optimization of supply chains in the agri-food and animal industries, and focuses on the integration of technology and sustainability practices. It explores the use of emerging technologies like IoT, Blockchain and AI in supply chai... (Read more)

With increased competition from new wine-producing countries and substitute products, declining wine consumption, climate change, health crises and geopolitical contexts, the wine industry has been facing serious difficulties in recent years. Paradoxically... (Read more)

Algae, macroalgae and microalgae can be valuable biological resources in a new, more environmentally friendly form of agriculture known as agrobiology. Indeed, the biological properties associated with algae are frequently relevant for agricultural and zoo... (Read more)

Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic diseases... (Read more)

Many people see a weak association between marketing and sustainable development and even consider them as two incompatible fields. However, marketing benefits from an extremely powerful position to encourage transformations at the production level and to ... (Read more)

We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented gl... (Read more)

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging mat... (Read more)

This collective work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studies, conducted by a group of Montpellier academics in Economics and Management Science... (Read more)

Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and va... (Read more)

This book focuses on both the potential and proven capabilities of the latest metabolomics-based analytical approaches for the early diagnosis of the alteration of ovoproducts during their production and preservation processes. It details the ovoproduct ma... (Read more)

As a largely carnivorous society, Westerners are generally reluctant to consider the idea of replacing their consumption of meat with a diet consisting rather of algae, insects and vegetables. Despite increases in meat consumption forecast in Western so... (Read more)

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products... (Read more)

In this volume of the Handbook of Food Science and Technology Set, the authors focus on food process engineering and packaging. Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which ... (Read more)

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard. Thi... (Read more)

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors’ main focus is on the biological and physical-chemical stabi... (Read more)

This book is dedicated to the modeling of food processing using dimensional analysis. Dimensional analysis has evolved very little since it was founded and first applied to chemical engineering. Most semi-empirical correlations between dimensionless number... (Read more)

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing,... (Read more)