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Sustainable and Resilient Food Systems in Times of Crises
The global food system is facing multiple and multifaceted challenges and crises: increasing population, climate change, pandemics, conflicts, economic shocks, and natural disasters. These challenges have highlighted the fragility of the current food system and the need for a transition toward sustainable and resilient food production, distribution, and consumption practices. Sustainable food systems aim to provide healthy and nutritious food for all, while minimizing environmental impacts, ensuring social equity and economic viability, and enhancing resilience to shocks and stresses. In times of crisis, such as the COVID-19 pandemic and the ongoing war in Ukraine, a sustainable and resilient food system can be crucial in ensuring food and nutrition security, reducing food waste, and supporting sustainable local production.
Food System Transformation and the Realization of the UN Sustainable Development Goals
Food systems are at a critical crossroads, confronting multiple biophysical, social-economic and ethical challenges, including climate change emissions and impacts, environmental degradation, loss of biological and cultural diversity, malnutrition and negative public health outcomes, social inequality, exploitation of human labor and non-human animals, and longstanding food insecurity at the national and international level. The United Nations' 2030 Agenda for Sustainable Development provides a framework of 17 Sustainable Development Goals (SDGs) aimed at addressing these social and ecological externalities and building a more healthy, resilient, equitable, and sustainable world for all. The...
Futureproofing Engineering Education for Global Responsibility
This book contains papers in the fields of: Collaborative learning. Digital transition in education. AI and learning analytics in engineering education. Diversity in engineering education. The authors are currently witnessing a significant transformation in the development of education on all levels and especially in post-secondary and higher education. To face these challenges, higher education must find innovative and effective ways to respond in a proper way. Changes have been made in the way we teach and learn, including the massive use of new means of communication, such as videoconferencing and other technological tools. Moreover, the current explosion of artificial intelligence tools ...
Nano/micro-Plastics Toxicity on Food Quality and Food Safety
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more. Moreover, microplas...
HR 5.0 Integration
HR 5.0 Integration: Unleashing the Potential of the Digital Twin Revolution encapsulates the transformation of Human Resources (HR) through Digital Twin technology.
Alternative Proteins
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functi...
Food Industry 4.0
Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) a...
Food Industry 4.0 and Food Sustainability
The fourth industrial revolution (Industry 4.0) is driving significant transformations and advancements in many different fields, including agriculture and the food industry. Industry 4.0 enabling technologies, embracing digital advancements such as artificial intelligence, big data, blockchain, digital twins, and cloud computing, physical aspects such as smart sensors, the Internet of Things, and robots and drones, and biological aspects such as gene-editing technology and other nanobiotechnological advances. innovations are revolutionizing and dramatically changing several aspects of the food sector, holding significant potential to accelerate the transition towards a more sustainable food...
Food Industry 5.0
Food Industry 5.0: Components, Opportunities, and Challenges focuses on identifying potential enabling technologies that could be leveraged to shape the future of food in the coming years. Regenerative conversational artificial intelligence, the Internet of Everything, miniaturized and nanosensors, 4D printing, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, 6G, cyber-physical-social systems, and cognitive digital twins are likely to be among the main driving technologies of Food Industry 5.0. Divided into three parts, the first one introduces the concept of Food Industry 5.0, its foundations, and driving principles, focusing on its thre...
