Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies PDF Download

Author: Craig Leadley
Publisher: Woodhead Publishing
ISBN: 1782424709
Category : Technology & Engineering
Languages : en
Pages : 308

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Book Description
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323915523
Category : Technology & Engineering
Languages : en
Pages : 366

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Book Description
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Author: Rosanna Fornasiero
Publisher: Springer Nature
ISBN: 3030635058
Category : Technology & Engineering
Languages : en
Pages : 298

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Book Description
This open access book explores supply chains strategies to help companies face challenges such as societal emergency, digitalization, climate changes and scarcity of resources. The book identifies industrial scenarios for the next decade based on the analysis of trends at social, economic, environmental technological and political level, and examines how they may impact on supply chain processes and how to design next generation supply chains to answer these challenges. By mapping enabling technologies for supply chain innovation, the book proposes a roadmap for the full implementation of the supply chain strategies based on the integration of production and logistics processes. Case studies from process industry, discrete manufacturing, distribution and logistics, as well as ICT providers are provided, and policy recommendations are put forward to support companies in this transformative process.

Author: Pablo Juliano
Publisher: Academic Press
ISBN: 0323853595
Category : Technology & Engineering
Languages : en
Pages : 516

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Book Description
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Author: Darin Detwiler
Publisher: Academic Press
ISBN: 0128189533
Category : Medical
Languages : en
Pages : 310

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Book Description
Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain’s impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems. Presents the latest information on Blockchain’s impact in the food industry Bridges food technology and food safety Provides guidance and expert insights on the food supply chain

Author: Seid Mahdi Jafari
Publisher: Elsevier
ISBN: 0128187271
Category : Technology & Engineering
Languages : en
Pages : 420

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Book Description
Approx.460 pages Thoroughly explores novel applications of low-temperature unit operations in food industries Brings innovative freezing technologies Clarifies phase change of water, freezing processes, mass and heat transfer phenomena

Author: Kai Knoerzer
Publisher: Woodhead Publishing
ISBN: 008100298X
Category : Technology & Engineering
Languages : en
Pages : 510

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Book Description
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Author: Sanda Soucie
Publisher: Emerald Group Publishing
ISBN: 1801175748
Category : Business & Economics
Languages : en
Pages : 289

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Book Description
Counterfeiting and Fraud in Supply Chains explains the reasons behind the popularity of counterfeiting and fraud among both consumers and companies, a systematic and holistic overview and critical examination of the situations that have caused an increasing trend of those criminal activities.

Author: Oluwatosin Ademola Ijabadeniyi
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110667576
Category : Technology & Engineering
Languages : en
Pages : 356

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Book Description
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Author: Ranendra K. Majumder
Publisher: CRC Press
ISBN: 1000608840
Category : Cooking
Languages : en
Pages : 551

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Book Description
Fisheries in India and elsewhere are a very important economic activity with total fish production growing each year in response to increasing demand from consumers. With this growth, it is important for developing countries to take advantage of new advances in fish preservation, processing, and packaging technologies. This new volume, Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance, covers advances in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies. The chapters introduce improved techniques that are available for handling, transportation, product development, packaging, preservation, and storage of fish with the aim to present safe and convenient products to consumers. The volume also addresses technology to reduce undesirable changes in fish due to processing. The technologies discussed include high-pressure processing, irradiation, pulsed light technology, pulsed electric field, microwave processing, application of radio frequency, ultrasound, and more. Topics such innovative methods for utilization of fish waste are discussed as well, and quality and safety aspects of fish and fish products are covered with reference to antimicrobial resistance bacteria and new developments in safety and quality management systems of fish and fish products. This volume provides a wealth of information for graduate and postgraduate students of fisheries and food science. It will also be useful for food science professionals.