Food Engineering Innovations Across the Food Supply Chain

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 disciplineBrings 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 inputsMakes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others) INDICE: Food Engineering Across the Supply Chain 1. Food Processing in Operations Research Sustainable Food Systems 2. Sustainable Food Systems 3. Sustainability of the food supply chain; Energy, Water and Waste Food Security 4. Strategies to mitigate protein deficit Advances in Food Process Engineering 5. Key technological advances and industrialisation of: Extrusion 6. Key technological advances and industrialisation of: Microwaves 7. Advances in freezing technologies 8. Key technological advances and industrialisation of: Novel drying technologies Novel Food Processing Technologies 9. Update on emerging technologies including novel applications: Radiofrequencies 10. Update on emerging technologies including novel applications: 3D printing 11. Update on emerging technologies including novel applications: High Pressure Processing Food Process Systems Engineering and Modelling 12. State of the art in food process modelling (linkages of modelling to food health outcomes as enablers, advances in modelling quality, sensory and quality) Engineering Properties of Food and Packaging 13. Packaging innovations 14. Advances in polymer packaging Food Engineering for Nutrition and Health 15. Fermentation 16. Resource recovery from co-products for healthy foods/ingredients 17. Dairy-based encapsulation delivery systems by atomisation-based technology Food Engineering Education 18. Food engineering education - undergraduate teaching 19. Novel strategies for strengthening food engineering education Innovations of Food Engineering in Australasia 20. A New Ice-Cold Storage System for On-Farm Cooling of Milk 21. Innovations in Australia - Historical perspective Industry 4.0 and novel sensors 22. Industry 4.0 and the impact on the Agrifood industry 23. Food Industry 4.0, concept, implementation, and suppliers 24. Potential applications of nanosensors in the food supply chain 25. Sensors for Food Quality and Safety 26. Concluding Chapter

• ISBN: 978-0-12-821292-9
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 216
• Fecha Publicación: 01/06/2021
• Nº Volúmenes: 1
• Idioma: Inglés