- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia.
Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required.
Contents
Food Engineering Across the Supply Chain
1. Food Processing in Operations Research
Sustainable Food Systems
2. Sustainable Food Systems
3. Sustainability of the food supply chain; Energy, Water and Waste
Food Security
4. Strategies to mitigate protein deficit
Advances in Food Process Engineering
5. Key technological advances and industrialisation of: Extrusion
6. Key technological advances and industrialisation of: Microwaves
7. Advances in freezing technologies
8. Key technological advances and industrialisation of: Novel drying technologies
Novel Food Processing Technologies
9. Update on emerging technologies including novel applications: Radiofrequencies
10. Update on emerging technologies including novel applications: 3D printing
11. Update on emerging technologies including novel applications: High Pressure Processing
Food Process Systems Engineering and Modelling
12. State of the art in food process modelling (linkages of modelling to food health outcomes as enablers, advances in modelling quality, sensory and quality)
Engineering Properties of Food and Packaging
13. Packaging innovations
14. Advances in polymer packaging
Food Engineering for Nutrition and Health
15. Fermentation
16. Resource recovery from co-products for healthy foods/ingredients
17. Dairy-based encapsulation delivery systems by atomisation-based technology
Food Engineering Education
18. Food engineering education - undergraduate teaching
19. Novel strategies for strengthening food engineering education
Innovations of Food Engineering in Australasia
20. A New Ice-Cold Storage System for On-Farm Cooling of Milk
21. Innovations in Australia - Historical perspective
Industry 4.0 and novel sensors
22. Industry 4.0 and the impact on the Agrifood industry
23. Food Industry 4.0, concept, implementation, and suppliers
24. Potential applications of nanosensors in the food supply chain
25. Sensors for Food Quality and Safety
26. Concluding Chapter
