Sustainable Innovation In Food Product Design

DOWNLOAD

Download Sustainable Innovation In Food Product Design PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Sustainable Innovation In Food Product Design book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page

Sustainable Innovation In Food Product Design

DOWNLOAD
Author : Maria Margarida Cortez Vieira
language : en
Publisher: Springer Nature
Release Date : 2021-05-31

Sustainable Innovation In Food Product Design written by Maria Margarida Cortez Vieira and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-31 with Technology & Engineering categories.

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.

Sustainable Innovation In Food Product Design

DOWNLOAD
Author : Maria Margarida Cortez Vieira
language : en
Publisher:
Release Date : 2021

Sustainable Innovation In Food Product Design written by Maria Margarida Cortez Vieira and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Electronic books categories.

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.

Design For Sustainability Open Access

DOWNLOAD
Author : Fabrizio Ceschin
language : en
Publisher: Routledge
Release Date : 2019-08-21

Design For Sustainability Open Access written by Fabrizio Ceschin and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-21 with Design categories.

This book discusses the most significant ways in which design has been applied to sustainability challenges using an evolutionary perspective. It puts forward an innovation framework that is capable of coherently integrating multiple design for sustainability (DfS) approaches developed so far. It is now widely understood that design can and must play a crucial role in the societal transformations towards sustainability. Design can in fact act as a catalyst to trigger and support innovation, and can help to shape the world at different levels: from materials to products, product–service systems, social organisations and socio-technical systems. This book offers a unique perspective on how DfS has evolved in the past decades across these innovation levels, and provides insights on its promising and necessary future development directions. For design scholars, this book will trigger and feed the academic debate on the evolution of DfS and its next research frontiers. For design educators, the book can be used as a supporting tool to design courses and programmes on DfS. For bachelor’s and master’s level design, engineering and management students, the book can be a general resource to provide an understanding of the historical evolution of DfS. For design practitioners and businesses, the book offers a rich set of practical examples, design methods and tools to apply the various DfS approaches in practice, and an innovation framework which can be used as a tool to support change in organisations that aim to integrate DfS in their strategy and processes.

Sustainable Food Processing And Engineering Challenges

DOWNLOAD
Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2021-03-16

Sustainable Food Processing And Engineering Challenges written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-16 with Technology & Engineering categories.

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

System Innovation For Sustainability 3

DOWNLOAD
Author : Ursula Tischner
language : en
Publisher:
Release Date : 2017

System Innovation For Sustainability 3 written by Ursula Tischner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Electronic books categories.

"The EU-funded project "Sustainable Consumption Research Exchanges" (SCORE!) consists of around 200 experts in the field of sustainable innovation and sustainable consumption. The SCORE! philosophy is that innovation in SCP policy can be achieved only if experts that understand business development, (sustainable) solution design, consumer behaviour and system innovation policy work together in shaping it. Sustainable technology design can be effective only if business can profitably make the products and consumers are attracted to them. To understand how this might effectively happen, the expertise of systems thinkers must be added to the mix. The publication in 2008 of System Innovation for Sustainability 1 was the first result of a unique positive confrontation between experts from all four communities. It examined what SCP is and what it could be, provided a state-of-the-art review on the governance of change in SCP policy and looked at the strengths and weaknesses of current approaches. System Innovation for Sustainability 3 is the second of three books of case studies covering respectively the three key consumption areas of mobility, food and agriculture, and energy use and housing – responsible for 70% of the life-cycle environmental impacts of Western societies – with the aim of stimulating, fostering or forcing change to SCP theory in practice. The availability of healthy food for all is a basic human need. Yet, primarily due to higher food prices, the overall number of undernourished people in the world increased from 923 million in 2007 to 963 million in 2008 – the vast majority of whom live in developing countries. Experts estimate that close to half of the human impact on the environment is directly or indirectly related to food production and consumption. Food production, distribution, consumption and disposal are important in terms of land and resource use, pollution and emissions, biodiversity and landscape design. Also of key importance are health issues and issues surrounding the satisfaction of citizens' basic needs: more than 200 million adults in the European Union are overweight or even obese due to unhealthy diets and too little exercise. Sustainability issues are now clearly on the agenda for food producers and market actors, politicians and regulators, as well as being increasingly important in the decisions consumers make about food. A large number and variety of efforts to stimulate sustainability have been instigated and numerous studies, research programmes and publications have addressed such issues. Agri-food issues have also been prominent in the evolving definition of what sustainability means. This book focuses largely on providing answers to the question of how food production and consumption systems can stay within the limits of the carrying capacity of our natural environment. But it also considers the challenges of food security and nutrition in the context of sustainability and a growing world population. The book first analyses the state of the art in sustainable agriculture and food production in Europe. Eleven case studies follow, examining issues such as food policy, greening mainstream agricultural systems, organic farming, farmers' markets, sustainable food networks, eco-labelling, consumer behaviour, slow food and fair trade. Finally, a concluding chapter summarises what has been learned by the 60-plus experts active in the SCORE! food project. In brief: bottom-up and top-down processes have to be linked, industrialised nations must reduce their meat consumption, and agriculture should become a multifunctional sustainable system not only producing food but also delivering other services such as energy and material production, CO2 storage and recreation – which would have the added benefit of improving farmers' socioeconomic situations. The System Innovation for Sustainability series is the fruit of the first major international research network on SCP and will set the standard in this field for some years to come. It will be required reading for all involved in the policy debate on sustainable production and consumption from government, business, academia and NGOs for designers, scientists, businesses and system innovators."--Provided by publisher.

Transdisciplinary Case Studies On Design For Food And Sustainability

DOWNLOAD
Author : Sonia Massari
language : en
Publisher: Woodhead Publishing
Release Date : 2021-04-25

Transdisciplinary Case Studies On Design For Food And Sustainability written by Sonia Massari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-25 with Business & Economics categories.

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory Considers impacts, use assessments, and scalability assets when presenting projects and case studies Addresses practical problems in food design

Sustainable Food Innovation

DOWNLOAD
Author : Luca Serventi
language : en
Publisher: Springer Nature
Release Date : 2023-03-16

Sustainable Food Innovation written by Luca Serventi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-16 with Technology & Engineering categories.

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.

Ecodesign And Ecoinnovation In The Food Industries

DOWNLOAD
Author : Gwenola Yannou-Le Bris
language : en
Publisher: John Wiley & Sons
Release Date : 2020-02-26

Ecodesign And Ecoinnovation In The Food Industries written by Gwenola Yannou-Le Bris and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-26 with Technology & Engineering categories.

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 various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the ÉcoTrophélia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.

Food Industry Design Technology And Innovation

DOWNLOAD
Author : Helmut Traitler
language : en
Publisher: John Wiley & Sons
Release Date : 2014-11-17

Food Industry Design Technology And Innovation written by Helmut Traitler and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-17 with Technology & Engineering categories.

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.

Sustainability Innovation And Procurement

DOWNLOAD
Author : Sachin Kumar Mangla
language : en
Publisher: CRC Press
Release Date : 2019-11-07

Sustainability Innovation And Procurement written by Sachin Kumar Mangla and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-07 with Business & Economics categories.

Sustainable procurement is the pursuit of sustainable development objectives through the purchasing and supply process, while balancing environmental, social, and economic objectives. This book will help readers develop new contemporary knowledge about frameworks, innovative tools and techniques to achieve sustainability in public as well as private procurement practices. The book will enable scholars and practitioners working in the domain of sustainable procurement to improve the overall performance of the supply chain and further achieve UN SDGs, by making various decisions at the planning and strategic phase of the business. Features Discusses theoretical, decision making and related business management models Assists to achieve Sustainable Development Goals (SDGs) Provides qualitative/quantitative frameworks Covers quality innovations sustainability in sourcing Examines measurement drivers, indicators and metrics