國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food tech transitionsreconnecting ag...

Graeff-Honninger, Simone.

Food tech transitionsreconnecting agri-food, technology and society /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food tech transitionsedited by Cinzia Piatti, Simone Graeff-Honninger, Forough Khajehei.
其他題名:	reconnecting agri-food, technology and society /
其他作者:	Piatti, Cinzia.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	xx, 174 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodBiotechnology.
電子資源:	https://doi.org/10.1007/978-3-030-21059-5
ISBN:	9783030210595$q(electronic bk.)

Food tech transitionsreconnecting agri-food, technology and society /
Food tech transitionsreconnecting agri-food, technology and society /[electronic resource] :edited by Cinzia Piatti, Simone Graeff-Honninger, Forough Khajehei. - Cham :Springer International Publishing :2019. - xx, 174 p. :ill., digital ;24 cm.

Introduction -- Part I -- Novel food technologies and their acceptance -- Overview on the food industry and its advancement -- Post-harvest treatments and related food quality -- Nutritional and industrial relevance of particular Neotropical pseudo-cereals -- The demand for superfoods - consumer's desire, production viability and bio-intelligent transition -- Part II -- Altering production patterns in the food industry: 3D food printing -- Food consumption and technologies -- Technologies at the crossroads of food security and migration -- Corporate responsibility in a transitioning food environment: truth-seeking and truth-telling -- Conclusion.

Technological innovation has been one of the driving forces behind all major shifts in production and consumption patterns. The food industry, predicated on technology and continuous innovation, is now entering a transition age, as scientific advancements restructure what people eat and how people think about food. The editors of Food Tech Transitions provide a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. The book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an introductory section, which provides an overview of the technological and ecological changes currently shaping the food industry and society at large, the book tackles recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues, while also analyzing the implications and challenges brought on by rapid change. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic) The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.

ISBN: 9783030210595$q(electronic bk.)

Standard No.: 10.1007/978-3-030-21059-5doiSubjects--Topical Terms:

193078
Food
--Biotechnology.

LC Class. No.: TP248.65.F66 / F663 2019

Dewey Class. No.: 664

Food tech transitionsreconnecting agri-food, technology and society /
LDR:03724nmm a2200325 a 4500 001 567868
003 DE-He213
005 20200117164422.0
006 m d
007 cr nn 008maaau
008 200611s2019 sz s 0 eng d
020 $a 9783030210595$q(electronic bk.)
020 $a 9783030210588$q(paper)
024 7 $a 10.1007/978-3-030-21059-5 $2 doi
035 $a 978-3-030-21059-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TP248.65.F66 $b F663 2019
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP248.65.F66 $b F686 2019
245 0 0 $a Food tech transitions $h [electronic resource] : $b reconnecting agri-food, technology and society / $c edited by Cinzia Piatti, Simone Graeff-Honninger, Forough Khajehei.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xx, 174 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction -- Part I -- Novel food technologies and their acceptance -- Overview on the food industry and its advancement -- Post-harvest treatments and related food quality -- Nutritional and industrial relevance of particular Neotropical pseudo-cereals -- The demand for superfoods - consumer's desire, production viability and bio-intelligent transition -- Part II -- Altering production patterns in the food industry: 3D food printing -- Food consumption and technologies -- Technologies at the crossroads of food security and migration -- Corporate responsibility in a transitioning food environment: truth-seeking and truth-telling -- Conclusion.
520 $a Technological innovation has been one of the driving forces behind all major shifts in production and consumption patterns. The food industry, predicated on technology and continuous innovation, is now entering a transition age, as scientific advancements restructure what people eat and how people think about food. The editors of Food Tech Transitions provide a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. The book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an introductory section, which provides an overview of the technological and ecological changes currently shaping the food industry and society at large, the book tackles recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues, while also analyzing the implications and challenges brought on by rapid change. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic) The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Food industry and trade $x Technological innovations. $3 291394
650 0 $a Agricultural innovations. $3 575627
650 1 4 $a Food Science. $3 274110
650 2 4 $a Science and Technology Studies. $3 773479
650 2 4 $a Agriculture. $3 274257
700 1 $a Piatti, Cinzia. $3 853474
700 1 $a Graeff-Honninger, Simone. $3 853475
700 1 $a Khajehei, Forough. $3 853476
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-21059-5
950 $a Chemistry and Materials Science (Springer-11644)