"Focusing on the crucial sustainability challenge of reducing food loss at the level of consumer society, this volume provides an in-depth, research-based overview of this multifaceted problem. Food Loss and Waste Reduction: Technical Solutions for Cleaner Production considers t…
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"This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residu…
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultras…
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes …
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the …
A comprehensive collection of cutting-edge research on controversies in food and agricultural marketing, especially in terms of consequences for businesses and appropriate marketing strategy plans.
The exploding global consumption of meat is implicated in momentous but greatly underappreciated problems, and industrial livestock production is the driving force behind soaring demand. Following his previous ground-breaking book The Global Food Economy, Tony Weis explains clea…
