Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.- Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain- Highlights potential industrial opportunities and supports circular economy concepts- Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Table of Contents
1. Emerging trends and future sustainability challenges in the global agri-food sector2. Approaches for sustainable food production and consumption systems3. Smart and sustainable food: What is ahead?4. Climate change and future of agri-food production5. Future grain crops6. Expectations for household food security in the coming decades: A global scenario7. Underutilized fruits: Challenges and constraints to domestication8. Mainstreaming underutilized legumes for providing nutritional security9. Designer food and feeds from underutilized fruits and vegetables10. Seaweeds and microalgal biomass: The future of food and nutraceuticals11. Current trends and next generation of future edible oils12. Plant-based milk products13. Nutraceuticals and functional beverages: Focus on prebiotics and probiotics active beverages14. Future innovations in alcohol-based beverage industry15. Future Food Proteins: Trends and perspectives16. Mycoproteins: A futuristic portrayal17. Edible vaccines: Current scenario and future prospects18. Sustainability challenges in edible bird's nest: Full exploitation and health benefit19. The future of cultured meat between sustainability expectations and socio-economic challenges20. Meat alternatives21. Innovations in food packaging industry: Sustainability challenges and future scenarios22. The use of emerging dehydration technologies in developing sustainable food supply chain 23. Gastronomy: A novel social representation of foods through consumers' language24. Neurobiology of food addictions25. Human population genomics approach in food metabolism26. Space food on celestial bodies and on the way there27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities28. What foods might kids eat in the future? The case of a plant-based game for shifting to sustainable healthy diets29. Restoring the values of traditional foods30. Between Conventionalization and Emancipation: Present and Future Paths for Organic Food Market Organization31. Agricultural productivity and food supply to meet increased demands32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges34. Food fraud countermeasures and consumers: A future agenda35. ICT applications for the food industry36. 3D food printing: genesis, trends, and future prospects37. Non-destructive methods for detection of food quality38. Authentication of wine and other alcohol-based beverages – Future global scenario39. Food biotechnology: Innovations and challenges40. Nanoscience and nanotechnology advances in food industry41. Food quality monitoring via bioinformatics and big data
