Download or read book Food Trend Concepts written by Patrick Siegfried and published by BoD – Books on Demand. This book was released on 2024-04-29 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book deals with current food trends. These case studies were compiled and presented by Master's students at Trier University of Applied Sciences in the Department of Food Technology.
Download or read book Food Design Thinking written by Francesca Zampollo and published by . This book was released on 2018-12-13 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Design Thinking is the process that triggers creativity and leads to innovative, meaningful, and sustainable propositions for new dishes, food products, food events, food services, food systems, and anything in between. Food Design Thinking is a food-specific branch of Design Thinking. Ideated by Dr. Francesca Zampollo, it is the answer to the question "How do I design food?." This book contains the entire Food Design Thinking methodology, with description and worksheets of all its 52 methods. This book is for chefs, bakers, bartenders, designers, event planners, dinner party enthusiasts, food scientists, activists, and world changers who are looking for food creativity tools to generate numerous meaningful and sustainable Food Design ideas. Francesca Zampollo is a Food Design researcher, consultant, keen public speaker, and teacher. Francesca has a Ph.D. in Design Theory applied to Food Design, she is the founder of the Online School of Food Design(c) (onlineschooloffooddesign.org), and in 2012 she started developing the Food Design Thinking methodology. She is the founding editor of the International Journal of Food Design and the founder of the International Food Design Society. Francesca has organized the first, second, and third International Conference on Food Design, and has taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a senior lecturer.
Download or read book Engineering Sciences New Trends Concepts and Research written by Halil İbrahim Kurt and published by Livre de Lyon. This book was released on 2021-12-15 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Sciences New Trends, Concepts and Research
Download or read book Food written by Warren Belasco and published by Berg. This book was released on 2008-09-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
Download or read book Reformulation as a Strategy for Developing Healthier Food Products written by Vassilios Raikos and published by Springer Nature. This book was released on 2019-10-09 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Download or read book Therapeutic Probiotic and Unconventional Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. - Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods - Highlights the role of unconventional and therapeutic foods in improving health and life quality - Discusses the implications of unconventional and therapeutic foods on safety - Presents the industrial and economic impact of unconventional and therapeutic foods
Download or read book World Food Trends and the Future of Food written by M. Nobile and published by . This book was released on 2015 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Starter Cultures in Food Production written by Barbara Speranza and published by John Wiley & Sons. This book was released on 2017-02-27 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Download or read book New Trends in Conceptual Representation written by Ellin Kofsky Scholnick and published by Psychology Press. This book was released on 2013-05-13 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1983, New Trends in Conceptual Representation is a valuable contribution to the field of Developmental Psychology.
Download or read book Food Processing By Products and their Utilization written by Anil Kumar Anal and published by John Wiley & Sons. This book was released on 2017-10-23 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Download or read book Biodiversity Food and Nutrition written by Danny Hunter and published by Routledge. This book was released on 2020-04-29 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the challenges and impacts of poor diets and nutrition from current food systems and the potential contribution of biodiversity and ecosystem services in addressing these problems. There is a strong need for a multi-level, cross-sectoral approach that connects food biodiversity conservation and sustainable use to address critical problems in our current food systems, including malnutrition. Building on research from the Biodiversity for Food and Nutrition Project (BFN), which aims to better link biodiversity, diets and nutrition, the book presents a multi-country, cross-sectoral analysis of initiatives that have promoted local food biodiversity in four countries: Brazil, Kenya, Turkey and Sri Lanka. This book offers a comprehensive summary of the BFN Project results in each of the four countries along with lessons learned and how this work could be upscaled or applied in other regions. It argues that the strategic promotion and use of food biodiversity is critical in uniting attempts to address conservation, nutrition and livelihood concerns. The book is structured around chapters and case studies encompassing the BFN Project with specific experiences related by partners who played key roles in the work being done in each country. By offering a comparative view capable of furthering dialogue between the respective countries, it is also meant to connect the individual cases for a “greater than the sum of its parts” effect. This means consideration of how localized activities can be adapted to more countries and regions. Therefore, the book addresses global issues with a foot planted firmly in the grounded case study locations. This book will be of great interest to policymakers, practitioners and NGOs working on food and nutrition, as well as students and scholars of agriculture, food systems and sustainable development.
Download or read book Food Trends and the Changing Consumer written by Benjamin Senauer and published by . This book was released on 1991 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive resource for current information on changes in food production, distribution, and consumption.
Download or read book The U S Dad Market written by Packaged Facts (Firm) and published by . This book was released on 2005 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Trends in Table Olive Fermentation 2nd Edition written by Joaquín Bautista-Gallego and published by Frontiers Media SA. This book was released on 2020-03-27 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.
Download or read book Top business ideas for the food industry written by and published by Xspurts.com. This book was released on with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock the secrets to a thriving food business with Top Business Ideas for the Food Industry. This essential guide delves into innovative and cost-effective strategies for starting a food venture without breaking the bank. Discover how to leverage emerging trends, such as plant-based diets and sustainable practices, to carve out your niche in the dynamic food sector. Explore practical tips on launching a food truck, crafting a unique brand identity, and capitalizing on the booming craft beverage trend. Learn how to harness the power of social media, embrace the future of food packaging, and navigate the growing market for ethnic and international cuisines. With insights on everything from culinary tourism to food waste reduction, this book equips you with the tools and knowledge needed to turn your food business dreams into reality. Chapter Highlights: Exploring Emerging Trends in the Food Industry Sustainable Food Production and Its Business Potential The Rise of Plant-Based Diets and Opportunities for Entrepreneurs Innovative Approaches to Food Delivery Services Crafting a Unique Brand Identity in the Food Sector The Impact of Technology on Modern Food Businesses Navigating the Health Food Market: Trends and Strategies Starting a Food Truck Business: Tips and Insights Exploring Niche Markets: Gluten-Free, Organic, and Beyond The Role of Food Waste Reduction in Building a Brand The Business of Gourmet and Artisanal Foods Leveraging Social Media for Food Industry Success The Future of Food Packaging and Sustainability Creating a Successful Meal Kit Delivery Service The Growing Market for Ethnic and International Cuisines Developing a Scalable Restaurant Concept The Potential of Vertical Farming in Urban Areas Investing in Food and Beverage Franchises: Opportunities and Challenges Exploring the Popularity of Food Subscriptions and Clubs Building a Thriving Online Grocery Business The Evolution of Health-Conscious Fast Food Capitalizing on the Craft Beverage Trend The Impact of Food Allergies on Business Opportunities Innovating with Food and Beverage Pairings The Role of Culinary Tourism in Food Business Growth
Download or read book Biotechnology in Healthcare Volume 2 written by Debmalya Barh and published by Academic Press. This book was released on 2022-08-14 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology in Healthcare presents up-to-date knowledge on the emerging field of biotechnology as applied to the healthcare industry. Biotechnology has revolutionized healthcare in the last two decades by developing and introducing novel diagnostics, therapeutics, and preventive measures; whether it is noncommunicable or communicable disease, primary or secondary care, or public health, it has shown its immense potential to provide a solution to the healthcare providers, physicians, and allied health care professionals.The second volume, Applications and Initiatives, contains 19 chapters focused on the applications of biotechnology related to public healthcare, hospital management, oncology, neurodegenerative and infectious diseases, regenerative medicine, IVF, clinical trials, precision food, FMGCs, PPCPs, pharmaceuticals, and smart technologies to monitor pandemic. Further, this volume also presents government initiatives and entrepreneurship challenges in healthcare biotechnology sector.This is a valuable resource for students, biotechnologists, bioinformaticians, clinicians, and members of biomedical and healthcare fields who need to understand more about the promising developments of the emerging field of biotechnology in healthcare. - Describes various applications of novel biotechnology approaches in healthcare - Presents applications of biotechnology in primary and secondary healthcare and in public health - Discusses government initiatives, challenges and opportunities, and entrepreneurship development in the area of healthcare biotechnology
Download or read book Dairy Processing Advanced Research to Applications written by Jagrani Minj and published by Springer Nature. This book was released on 2020-04-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.
