Sustainable Food Science

A Comprehensive Approach

Inbunden, Engelska, 2023

31 189 kr

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Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population. With contributions from international experts and an outstanding editing team, the book covers sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, along with prospective and emerging sources such as industrial hemp, insects, algae, etc. In addition, other sections cover sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes and dairy and meat substitutes. Users will value the clear-cut, in-depth and expert assessment of each topic and appreciate its sensible and logical hierarchical structure. This reference work will provide expert guidance for food scientists of all levels – both in academia or industry.

Produktinformation

Utgivningsdatum2023-05-15
Mått216 x 276 x undefined mm
Vikt5 310 g
FormatInbunden
SpråkEngelska
Antal sidor1 414
FörlagElsevier Science
MedarbetareFerranti,Pasquale
ISBN9780128239605

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Tillverkningsteknik inom Naturvetenskap och teknik

Pasquale Ferranti is full professor in food science and technology, and research head at the Department of Agricultural Sciences, University of Naples, Italy. He obtained his chemistry degree in the University of Naples in 1987. He has carried out full-time research at the Department of Biochemistry, Imperial College of Science and Technology, London (UK). He is scientifically responsible for international research projects in the field of food science and technology. The most recent research activities are focused on the application of the omic techniques in the study of food proteins and their modifications in consequence of technical processes. Further activities are concerned with the study of the protein digestibility carried out by coupling of in vitro digestion models and foodomics. He has authored over 250 publications in peer-reviewed international journals. He has developed ongoing collaborations with international research institutes in research projects of multidisciplinary interest. He has been an invited speaker at international meetings in proteomics and food technology, fellow teacher in international schools, and scientifically responsible for international conferences. He has served as editor of journals in the sector of food technology, and is at present member of several journal editorial boards, such as Current Opinion in Food Science (Elsevier). He is editor-in-chief of Peptidomics (Versita), associate editor of Food Research International (Elsevier) and editor of the section of Food Sustainability, Security and Effect of Global Change of the Reference Module in Food Science (Elsevier) since 2016.

“This book, all four volumes of it, comes at a timely juncture to act as a resource for food scientists in academia (both students and academics), industry research and development, and scientists in government agencies. It should serve as a textbook and reference in teaching and learning, research and commercial food producers. I highly recommend this book to be part of your library and reference source.” --Professor Gunnar Sigge, FST Magazine