Sustainable Food Systems, Gebunden

Klappentext

Build resilient food systems with scalable technologies and strategies

Climate change, resource scarcity, and shifting consumer demands require fundamental changes in how food is produced, processed, packaged, and consumed. Sustainable Food Systems: Processes, Technologies, and Policy assembles international contributors to examine the technologies and strategies driving food system resilience. Covering precision fermentation, cellular agriculture, AI-driven processing, smart packaging, and food waste upcycling, this edited volume delivers actionable knowledge for developing scalable, market-ready solutions.

The book details how foodomics-genomics, proteomics, and metabolomics-supports food quality assessment, traceability, and fraud detection. It evaluates alternative protein sources including plant-based, insect-derived, and algal proteins alongside their market potential. Non-thermal processing methods, climate-resilient production systems, and evolving regulatory frameworks receive thorough treatment, with real-world case studies illustrating practical application throughout.

Readers will also find:

• Analysis of consumer behavior trends shaping demand for novel food products and how to align product development with those shifts
• Coverage of AI and data-driven approaches to food processing, supply chain optimization, and quality control across production stages
• Alignment with UN SDGs 2, 12, and 13 providing frameworks for linking food innovation to global sustainability targets
• Examination of ethical considerations and socio-economic implications surrounding the adoption of emerging food technologies worldwide
• Practical strategies for integrating smart packaging and edible packaging solutions that extend shelf life and reduce environmental impact

Sustainable Food Systems: Processes, Technologies, and Policy serves food technologists, product developers, R&D teams, and sustainability officers seeking scalable innovations and real-world applications. Researchers in food science, biotechnology, and nutrition will find rigorous technical coverage, while government officials and food safety regulators gain insight into policy considerations and socio-economic implications of novel food technologies.