Lavoisier S.A.S.
14 rue de Provigny
94236 Cachan cedex
FRANCE

Heures d'ouverture 08h30-12h30/13h30-17h30
Tél.: +33 (0)1 47 40 67 00
Fax: +33 (0)1 47 40 67 02


Url canonique : www.lavoisier.fr/livre/agro-alimentaire/sustainable-food-processing-and-engineering-challenges/descriptif_4419394
Url courte ou permalien : www.lavoisier.fr/livre/notice.asp?ouvrage=4419394

0 article 

 Frais de port 0,01€*

Exclusivité web : à partir de 35 euros d’achat, frais de port à 1 centime pour les expéditions vers la France métropolitaine, la Suisse et l’UE avec Colissimo ou GLS

Sustainable Food Processing and Engineering Challenges

Langue : Anglais

Coordonnateur : Galanakis Charis M.

Couverture de l’ouvrage Sustainable Food Processing and Engineering Challenges

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met.

Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in  engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc.

Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing.

1. Industry 4.0 applied to food 2. Pasteurization of juices with non-thermal technologies 3. High-Pressure Processing; Principle, Applications, Impact and Future Prospective 4. Cold plasma 5. Pulsed electric field 6. Ultraviolet light assisted titanium dioxide photocatalysis for food safety 7. Bioplastic for sustainable food packaging 8. Intelligent packaging 9. Active packaging 10. Food digestion engineering

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
  • Covers the most trend topics and challenges of sustainable food processing and food engineering
  • Brings developments in methods to reduce the carbon footprint of the food system
  • Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering