{"product_id":"sustainable-food-processing-isbn-9780470672235","title":"Sustainable Food Processing","description":"\u003cb\u003eSustainable Food Processing\u003c\/b\u003e \u003cp\u003eFood processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. \u003c\/p\u003e\u003cp\u003eFood production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. \u003c\/p\u003e\u003cp\u003eThis book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work. \u003c\/p\u003e\u003cp\u003eList of Contributors vii\u003c\/p\u003e \u003cp\u003eList of Figures xi\u003c\/p\u003e \u003cp\u003eList of Tables xv\u003c\/p\u003e \u003cp\u003e1 Introduction 1\u003cbr\u003e\u003ci\u003eBrijesh K. Tiwari, Tomas Norton and Nicholas M. Holden\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 1: Principles and Assessment 9\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 Current Concepts and Applied Research in Sustainable Food Processing 11\u003cbr\u003e\u003ci\u003eWayne Martindale, Tim Finnigan and Louise Needham\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Environmental Sustainability in Food Processing 39\u003cbr\u003e\u003ci\u003ePoritosh Roy, Takahiro Orikasa, Nobutaka Nakamura and Takeo Shiina\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Life Cycle Assessment and Sustainable Food Processing 63\u003cbr\u003e\u003ci\u003eNicholas M. Holden and Ming-Jia Yan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Environmental Impact Assessment (EIA) 93\u003cbr\u003e\u003ci\u003eColm D. Everard, Colette C. Fagan and Kevin P. McDonnell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Risk Analysis for a Sustainable Food Chain 103\u003cbr\u003e\u003ci\u003eUma Tiwari and Enda Cummins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 2: Food Processing Applications 125\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7 Dairy Processing 127\u003cbr\u003e\u003ci\u003eAnwesha Sarkar, Lakshmi Dave, Anant Dave and Shantanu Das\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Meat Processing 169\u003cbr\u003e\u003ci\u003eDaniel M. Anang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Seafood Processing 195\u003cbr\u003e\u003ci\u003eChristian James, Graham Purnell and Stephen J. James\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Sustainable Processing of Fresh-Cut Fruit and Vegetables 219\u003cbr\u003e\u003ci\u003eFrancisco Art\u003c\/i\u003e\u003ci\u003eés-Hern\u003c\/i\u003e\u003ci\u003eández, Perla A. G\u003c\/i\u003e\u003ci\u003eómez, Encarna Aguayo, Alejandro Tom\u003c\/i\u003e\u003ci\u003eás-Callejas and Francisco Art\u003c\/i\u003e\u003ci\u003eés\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Sustainable Food Grain Processing 269\u003cbr\u003e\u003ci\u003eAnil Kumar Anal, Imran Ahmad, Jiraporn Sripinyowanich and Athapol Noomhorm\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Sustainable Brewing 295\u003cbr\u003e\u003ci\u003eKasiviswanathan Muthukumarappan and N. N. Misra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Sustainable Processed Food 313\u003cbr\u003e\u003ci\u003eAnne Sibbel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 3: Food Manufacturing Operations 337\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14 Concept of Sustainable Packaging System and Its Development 339\u003cbr\u003e\u003ci\u003eJasim Ahmed and Tanweer Alam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Sustainable Cleaning and Sanitation in the Food Industry 363\u003cbr\u003e\u003ci\u003eTomas Norton and Brijesh K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Energy Consumption and Reduction Strategies in Food Processing 377\u003cbr\u003e\u003ci\u003eLijun Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Water Consumption, Reuse and Reduction Strategies in Food Processing 401\u003cbr\u003e\u003ci\u003eHülya \u003c\/i\u003e\u003ci\u003eÖlmez\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e18 Food Industry Waste Management 435\u003cbr\u003e\u003ci\u003eBelarmino Adenso-D\u003c\/i\u003e\u003ci\u003eíaz and Carlos Mena\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Sustainable Cold Chain 463\u003cbr\u003e\u003ci\u003eStephen J. James and Christian James\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 4: Food Distribution and Consumption 497\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e20 National and International Food Distribution: Do Food Miles Really Matter? 499\u003cbr\u003e\u003ci\u003eDavid Coley, Michael Winter and Mark Howard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Sustainable Global Food Supply Networks 521\u003cbr\u003e\u003ci\u003eUltan McCarthy, Ismail Uysal, Magalie Laniel, Gerard Corkery, Francis Butler, Kevin P. McDonnell and Shane Ward\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Sustainable Food Consumption 539\u003cbr\u003e\u003ci\u003eKritika Mahadevan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 557\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe Editors\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Brijesh K. Tiwari\u003c\/b\u003e is a Senior Research Officer in the Department of Food Biosciences at the Teagasc Food Research Centre, Dublin, Ireland. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Tomas Norton\u003c\/b\u003e is a Senior Lecturer in Biosystems Engineering in the Engineering Department of Harper Adams University, Shropshire, UK. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eProfessor Nicholas M. Holden\u003c\/b\u003e is Associate Professor of Biosystems Engineering and Head of Agricultural Systems Technology at University College Dublin, Ireland.   \u003c\/p\u003e\u003cp\u003eFood processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. \u003c\/p\u003e\u003cp\u003eFood production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. \u003c\/p\u003e\u003cp\u003eThis book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990117499109,"sku":"NP9780470672235","price":298.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470672235.jpg?v=1761786580","url":"https:\/\/k12savings.com\/products\/sustainable-food-processing-isbn-9780470672235","provider":"K12savings","version":"1.0","type":"link"}