Encyclopedia of Food Security and Sustainability
Rédacteurs en Chef : Ferranti Pasquale, Berry Elliot, Jock Anderson
The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability.
This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data.
- Offers readers a ?one-stop? resource on the topic of food security and sustainability
- Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability
- Written by academics and practitioners from various fields and regions with a ?farm to fork understanding
- Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
Leveraging Gender for Food and Nutrition Security/Trade-offs and Synergies Between Quality, Nutrition, Safety/Infectious Diseases Emerging from Agriculture/Antimicrobial Resistance and Agriculture/Endemic Diseases and Agriculture/Agriculture Related Land Use Change and Disesase Dynamics/Climate Change and Disease Dynamics/Burden of Food Safety/Assessing Food Safety Risks in Low and Middle-Income Countries/Adulteration, Misinformation, Food Fraud/Nutrition and Disease: Sarcopenia/Nutrition and Disease: Diabetes mellitus Type 1/Nutrition and Disease: Diabetes mellitus Type 2/Nutrition through the Life Cycle: Lactation/Nutrition through the Life Cycle: Geriatrics/Nutritional Therapeutics: Neurological Disorders/Nutritional Therapeutics: Rehabilitation after Hospitalization and Trauma, Surgery/Diets and Diet Therapy: Regulation on Food for Special Medical Purposes/Diets and Diet Therapy: Oral Nutritional Supplements/Diets and Diet Therapy: Enteral Nutrition/Diets and Diet Therapy: Parenteral Nutrition/Diets and Diet Therapy: Trace Elements/Diets and Diet Therapy: Diet Supplements for Exercise/Education for a Healthy Lifestyle: Therapeutic Education for Healthy Life/Education for a Healthy Lifestyle: How to Improve Adherence to Diet and Lifestyle Changes/Food Trade Systems/Role of Global Food Trade in Feeding Humanity/Food Imports and Trade Policies/Large Scale Land Acquisitions: Sustainability Benefits and Environmental Externalities/Land Use Displacement Through International Food Trade and Associated Biodiversity Impacts/GHG in Livestock Trade/Global Seafood Trade/Environmental Externalities in Global Wine and Other Beverages Trade/Nitrogen Embedded in Global Food Trade/Food Safety and Security in the Mediterranean/Food Safety and Security in North America/Food Safety and Security in Latin America and the Caribbean/Food Security Factors and Trends in Central Asia/FEEDING URBAN AREAS: CHALLENGES AND OPPORTUNITIES/Changing Food Consumption Patterns and their Drivers/The Challenge of Food Wastage/Challenges in Sustainable Food Sourcing and Procurement/Local Conventional Versus Imported Organic Food Products: Sustainability Challenges/Changing Dietary Patterns as Drivers of Changing Environmental Impacts/Competition for Land, Water and Energy (Nexus) in Food Production/Matching Production with Environmental Limits/Land Use Change, Deforestation and Competition for Land Due to Food Production/GHGs Emissions Due to Food Systems/Loss of (Agro-)Biodiversity/Overuse of Water Resources: Water Stress and the Implications for Food and Agriculture/Soil Degradation/Overuse of Nitrogen Resources/Climate Change: Alteration of Soil Carbon Dynamics/Climate Change: Impact on Marine Ecosystems and World Fisheries/Climate Change and Productivity (Crop Yields)/Greenhouse and Livestock Emissions and Climate Change/The Role of Social Movements in Increasing Awareness of Food Security and Sustainability/The Role of Social Networks in Increasing Awareness of Food Security and Sustainability/The Role of Food Marketing in Increasing Awareness of Food Security and Sustainability/The Role of Seed Banking in Increasing Awareness of Food Security and Sustainability/The Role of Youth in Increasing Awareness of Food Security and Sustainability/Change in Production Practices: Closing Yield Gaps/Sustainable or Ecological Intensification/Comparing Yields: Organic Versus Conventional Agriculture/The Role of Food Suppliers (and Food Chain Management) to Meet Growing Demands/Introduction: Public Health and Nutrition, Preventive Nutrition, Community Nutrition/Food systems/Evaluation of Nutritional Status of Populations/Dietary Surveys and Questionnaires/Diet, Nutrition and Cancer Prevention/Diet, Nutrition and the Immune System/Nutrigenomics/Industries to Improve Health/National Diet Recommendations/Food Patterns/Mediterranean Diet/Food Culture: Nutrition Anthropology/UN Development Goals/Hunger and Malnutrition/Politics of Global Food Trade/Fortification Policies/Nutrition and Growth/Sustainable Diets History/Local Diets and Nutrition: The Municipalities/Meat and Processed Meat in Sustainable Diets/Nutrition Education/Dietary Guidelines: Pyramids, Wheels and Plates in Nutrition Education/School Nutrition Education/Food Basket Budget and Nutrition/Food Supplements: Botanicals/Advertising and Marketing to Children/Public Private Partnerships in Nutrition: Working with the Food Industry/Role of civil Society and NGOs in Defining the Food Security Agenda/Defining The Concept Of Food Value Chain/Food Value Chain: Governance models/Sustainable Food Value Chain in Developing Countries; Implications of the Structural Transformation (Industrialization) for Food and Nutrition Security; The Role of Omic Sciences in Food Security and Sustainability; Emerging Genetic Technologies to Improve Crop Productivity; The Concept of the Planetary Boundaries; Novel Foods: New Food Sources; Novel Foods: New Protein Sources; Novel Foods: Artificial Meat; Novel Foods: Synthetic Meat - Acceptance; Novel Foods: Insects - Technology; Novel Foods: Insects - Safety Issues; Novel Foods: Algae; Development of Sustainable Novel Foods and Beverages Based on Coffee By-products for Chronic Diseases; By-products as a Source of Novel Ingredients in Dairy Foods; Usefulness of Dietary Components as Sustainable Nutraceuticals for Chronic Kidney Disease; Food By-products as a Natural Source of Bioactive Compounds Against Campylobacter; New Functional Ingredients from Agroindustrial By-products for the Development of Healthy Foods; Life Cycle Assessment of Coffee Production; Vegetable By-Products as a Resource for the Development of Functional Foods; Fats: Nutritional and Physiological Importance; Bioactive Peptides in the Gut-Brain Axis; Use and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute Malnutrition; Maillard Reaction and Food Safety; Energy Balance and Body Weight Control; Probiotics as a Source of Food and Nutrition: A Role Player in Food Security; Phytochemicals as Alternative Food: A Boost to Food Security; Antilisterial Bacteriocins for Food Security: The Case of Sakacin A; Perennial Crops as a Food Source for Human Nutrition; Classification of Farming Systems; Crop and Mixed Farming Systems in Temperate Zones: North America; Temperate Agricultural Production Regions: China; Temperate Agricultural Production Regions: South Africa; Temperate Agricultural Production Regions: Japan; Food Security and Sustainability in Tropical Marginal Lands; Food Security and Sustainability in Mountain Areas; The Role of Irrigation for Food Security and Sustainability; Intensive Livestock Production Systems; Pastoral Livestock Systems; The Green Revolution; GM Foods; Milk/Meat Production in Ruminants; Big Data and their Analysis; Innovation Platforms; Agriculture and Ecosystem Services; Soil Fertility Management: Soil Quality; Maintaining Diversity of Plant Genetic Resources; Organic Agriculture; Women's Empowerment; Food Taboos; Food Sovereignty;Structural Transformation of Agriculture; International Trade in Food; Food Security and Food Storage; Stresses During Food Storage; Health Effects of Food Storage; The Preservation of Fruit and Vegetable Products under High Pressure Processing; Storage of Nuts; Storage of Berries; Edible Coatings and Food Storage; Use of Enzymes to Preserve Food; Sources of Contamination in Food; Preservation of Micronutirents in Biofortified Food; Storage and Preservation of Bread; Storage and Preservation of Fats and Oils; Storage and Preservation of Seafood; Probiotic Food Development: An Updated Review Based On Technological Innovation; Storage of Roots and Tubers; Food Waste Valorization: New Manufacturing Processes for Long-term Sustainability; Novel Food Ingredients for Food Security; Food Process Modeling; Food Supply Chain Demand and Optimization; Novel Techniques for Extrusion, Agglomeration, Encapsulation, Gelation and Coating of Foods; Separation, Fractionation and Concentration of High-added-value Compounds from Agro-food By-products; Through Membrane-based Technologies; Non-thermal and Innovative Processing Technologies; Novel Packaging Systems in Food; Green Production Strategies; Use of Waste to Produce Fermentation Products; Consumersa™ Behavior Regarding Food Waste Prevention; Restaurant Food Waste; Economic Impact Assessment of Food Waste Reduction; Strategies for Prolonging Fresh Food Shelf-LifeÂ; Food Rescue in Developed Countries; Food Retail in Developing Countries; Unequal Food Distribution; Unequal Access to Land; Food Emergency Operations after Natural Disasters; National Policies and Programs for Food Security and Sustainability; Political Economy Challenges of Achieving Food Security and Sustainability; Food Production and Consumption Practices Toward Sustainability: The Role and Vision of Civic Food Networks; Income/Time/Labor; Codex Alimentarius Commission; Change in Production Practices: The Role of Agri-food and Diversified Cropping Systems; Population Density and Redistribution of Food Resources; Overuse of Phosphorus Resources; Pigmented Grain as Source of Bioactives; Diets and Diet Therapy: Gastronomy and Nutrition; The Role of the Media in Increasing Awareness of Food Security and Sustainability; Sensory Evaluation of Food; Antimicrobial Packaging; New Preservations Technologies: Hydrostatic High Pressure Processing And High Pressure Thermal Processing; Sweet Potato and Squash Storage; Novel Edible Oil Products; Wastewater and Leafy Greens; Anaerobic Digestion of Food Waste for Biofuels Production; Sustainability Certification of Food; Molecular improvement of grain: target traits for a changing world; Food Consumption Patterns in Developing Countries; Modification of Pectin; The Role of International Agencies in Achieving Food Security; Household Food Waste; Nanoparticles in Food; Leveraging Biofortified Food - R4D Perspective; WTP for Food Safety and Quality; Carbon Monoxide and meat packaging; Freezing Meat; Digitalization and Big Data in Food Security and Sustainability; Use of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and Wine; Virtual Water Trade Among World Countries Associated with Food Trade; Chestnut as Source of Novel Ingredients for Celiac People; Sustainability and Plastic Waste; Computation of risk assessment modelling; Sustainable crops for food security: moringa (Moringa oleifera); Concepts of Food Sustainability
Date de parution : 01-2019
Ouvrage de 2100 p.
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