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Sustainable Food Science

A Comprehensive Approach

  • 1st Edition - May 14, 2023
  • Latest edition
  • Editor: Pasquale Ferranti
  • Language: English

Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-e… Read more

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Description

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.

Key features

  • Updates on the latest sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, and more
  • Covers prospective and emerging sources such as industrial hemp, insects, algae, etc.
  • Provides content on sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes alongside processes for obtaining dairy and meat substitutes

Readership

Food and agricultural scientists in academia, public sector and industry; from undergraduates through to researchers, Nutritionists, governments, international agencies and organisations (eg UN, FAO), regulatory agencies (e.g. EFSA), and not-for-profit organizations

Table of contents

Section 1. Introduction
Section 2. Sustainable sources of ingredients for the food industry
Section 3. Prospective and emerging sources
Section 4. Sustainable processes for new food sources and new food design

Review quotes

“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

Product details

  • Edition: 1
  • Latest edition
  • Published: May 14, 2023
  • Language: English

About the editor

PF

Pasquale Ferranti

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.
Affiliations and expertise
Professor in Food Science and Technology and Research Head, Department of Agricultural Sciences, University of Naples, Italy

View book on ScienceDirect

Read Sustainable Food Science on ScienceDirect