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Building the Future of Food Safety Technology

Building the Future of Food Safety Technology
Blockchain and Beyond

by Darin Detwiler

  • Publisher : Academic Press
  • Release : 2020-06-16
  • Pages : 308
  • ISBN : 0128189533
  • Language : En, Es, Fr & De
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Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain’s impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems. Presents the latest information on Blockchain’s impact in the food industry Bridges food technology and food safety Provides guidance and expert insights on the food supply chain

Food System Transparency

Food System Transparency
Law, Science and Policy of Food and Agriculture

by Gabriela Steier,Adam Friedlander

  • Publisher : CRC Press
  • Release : 2021-06-09
  • Pages : 244
  • ISBN : 1000384470
  • Language : En, Es, Fr & De
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This book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view. Each part adds to the whole but zooms in through a unique lens. Investigating social, economic, political, scientific and legal frameworks, this comprehensive volume addresses topics such as food authenticity, agroecological evaluations, and consumer protection. Interwoven themes of transparency contextualize concepts of food safety, information sharing and regulatory opportunities at a local and global scale. Editors’ notes provide blended legal and scientific commentary to facilitate further discussion and context within the classroom. Advantages of this volume include: Chapters written by foremost international experts in their fields Editors’ notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on COVID-19 and its implications for the food system This book is important reading for graduate-level students, legal scholars, nonlegal academics, advocates for food system transparency and resilience, agroecology and environmental conservation, and practitioners in any cross-disciplinary areas relating to food policy. It will be of interest to all those who seek to deepen their understanding of the concepts and trends surrounding the information that centers around our food system, both domestically in the United States and the European Union, as well as in many major trading nations such as China.

3D Printing of Foods

3D Printing of Foods
A Book

by C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika

  • Publisher : John Wiley & Sons
  • Release : 2022-03-21
  • Pages : 576
  • ISBN : 1119671809
  • Language : En, Es, Fr & De
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3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Blockchain Technology

Blockchain Technology
Exploring Opportunities, Challenges, and Applications

by Sonali Vyas,Vinod Kumar Shukla,Shaurya Gupta,Ajay Prasad

  • Publisher : CRC Press
  • Release : 2022-04-13
  • Pages : 306
  • ISBN : 1000567192
  • Language : En, Es, Fr & De
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This book is for anyone who wants to gain an understanding of Blockchain technology and its potential. The book is research-oriented and covers different verticals of Blockchain technology. It discusses the characteristics and features of Blockchain, includes techniques, challenges, and future trends, along with case studies for deeper understanding. Blockchain Technology: Exploring Opportunities, Challenges, and Applications covers the core concepts related to Blockchain technology starting from scratch. The algorithms, concepts, and application areas are discussed according to current market trends and industry needs. It presents different application areas of industry and academia and discusses the characteristics and features of this technology. It also explores the challenges and future trends and provides an understanding of new opportunities. This book is for anyone at the beginner to intermediate level that wants to learn about the core concepts related to Blockchain technology.

Food Supply Chain Management and Logistics

Food Supply Chain Management and Logistics
Understanding the Challenges of Production, Operation and Sustainability in the Food Industry

by Samir Dani

  • Publisher : Kogan Page Publishers
  • Release : 2021-06-03
  • Pages : 344
  • ISBN : 139860013X
  • Language : En, Es, Fr & De
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First edition WINNER: ACA-Bruel 2015 - Prix des Associations Food supply chains are integral in ensuring that food makes it from the farm to the table. Understanding how these operate has never been more important. The new edition of Food Supply Chain Management and Logistics is the guide to all aspects of food supply chains. This book examines food production, operational challenges and the future challenges of the industry and sustainability. The emergence of new technologies, which are key in increasing the efficiency of processes, such as food apps, big data and blockchain, are discussed. As are wider trends including veganism and local sourcing. Food Supply Chain Management and Logistics embeds learning using case studies from leading companies such as Cargill, Nestlé and Starbucks. In addition, case studies from sustainable businesses such as Omnom Chocolate and ReFood also feature. The book is structured to provide readers with an understanding of the basics of food supply chain management and logistics before expanding the scope to cover more of a range of topics. Online resources include PowerPoint lecture slides.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
A Book

by Craig Leadley

  • Publisher : Woodhead Publishing
  • Release : 2015-11-18
  • Pages : 308
  • ISBN : 1782424709
  • Language : En, Es, Fr & De
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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

E-Democracy for Smart Cities

E-Democracy for Smart Cities
A Book

by T.M. Vinod Kumar

  • Publisher : Springer
  • Release : 2017-05-16
  • Pages : 551
  • ISBN : 9811040354
  • Language : En, Es, Fr & De
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This book highlights the rightful role of citizens as per the constitution of the country for participation in Governance of a smart city using electronic means such as high speed fiber optic networks, the internet, and mobile computing as well as Internet of Things that have the ability to transform the dominant role of citizens and technology in smart cities. These technologies can transform the way in which business is conducted, the interaction of interface with citizens and academic institutions, and improve interactions between business, industry, and city government.

Asian and Pacific Technology Transfer Handbook - Strategic Information, Regulations, Developments

Asian and Pacific Technology Transfer Handbook - Strategic Information, Regulations, Developments
A Book

by IBP, Inc.

  • Publisher : Lulu.com
  • Release : 2009-03-20
  • Pages : 293
  • ISBN : 1438700865
  • Language : En, Es, Fr & De
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Asian and Pacific Technology Transfer Handbook

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
A Book

by Paisan Loaharanu,Paul Thomas

  • Publisher : CRC Press
  • Release : 2020-08-26
  • Pages : 232
  • ISBN : 1000117294
  • Language : En, Es, Fr & De
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Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."

Food Science and Technology

Food Science and Technology
Trends and Future Prospects

by Oluwatosin Ademola Ijabadeniyi

  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 2020-12-07
  • Pages : 538
  • ISBN : 3110667576
  • Language : En, Es, Fr & De
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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Food Safety Practices in the Restaurant Industry

Food Safety Practices in the Restaurant Industry
A Book

by Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku

  • Publisher : IGI Global
  • Release : 2021-11-26
  • Pages : 334
  • ISBN : 1799874168
  • Language : En, Es, Fr & De
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In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Food Safety

Food Safety
Past, Present, and Predictions

by Darin Detwiler

  • Publisher : Academic Press
  • Release : 2020-06
  • Pages : 350
  • ISBN : 0128182199
  • Language : En, Es, Fr & De
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Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.coli outbreak. The book is broad in coverage, providing a look back at 25 years of change in order to better conceptualize the future of effective and sustainable food safety compliance efforts and technologies. Historical case studies and technological developments are written by experts and those who played key roles in events. Topics are explained in a way that not only helps improve industry and consumer awareness, but also offers tools to improve education and communication.

International Farm Animal, Wildlife and Food Safety Law

International Farm Animal, Wildlife and Food Safety Law
A Book

by Gabriela Steier,Kiran K. Patel

  • Publisher : Springer
  • Release : 2017-01-09
  • Pages : 868
  • ISBN : 3319180029
  • Language : En, Es, Fr & De
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This volume is an inspiring and breakthrough piece of academic scholarship and the first of its kind featuring a comprehensive reader-friendly approach to teach the intricacies of the various aspects of international farm animal, wildlife conservation, food safety and environmental protection law. The selected focus areas are grouped in sections, such as agrobiodiversity, fishing and aquaculture, pollinators and pesticides, soil management, industrial animal production and transportation, and international food trade. Farm animal welfare, environmental protection, biodiversity conservation, and food safety are the core of the selected chapters. Every chapter provides real-world examples to make the complex field easy to understand. With its systematic approach, this book is devoted to anyone interested in the subject, becomes a valuable resource for professionals working in food regulation, and provides a solid foundation for courses and master’s programs in animal law, environmental policy, food and agriculture law, and regulation of these subjects around the world. Through its emphasis on sustainable food production, this work offers a cutting-edge selection of evolving topics at the heart of the pertinent discourse. As one of its highlights, this books also provides “Tools for Change,” a unique compilation and analysis of laws from the major farm animal product trading nations. With these tools, practitioners, advocates, policy makers and other state-holders are equipped with information to start work toward improving farm animal welfare, wildlife conservation, and food safety through the use of law and policy.

Food Safety in China

Food Safety in China
Science, Technology, Management and Regulation

by Joseph Jwu-Shan Jen,Junshi Chen

  • Publisher : John Wiley & Sons
  • Release : 2017-03-13
  • Pages : 696
  • ISBN : 1119237971
  • Language : En, Es, Fr & De
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From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

Regional Food Safety Conference for Asia and the Pacific – Conference report

Regional Food Safety Conference for Asia and the Pacific – Conference report
17, 19, 24 and 26 November 2020

by Food and Agriculture Organization of the United Nations

  • Publisher : Food & Agriculture Org.
  • Release : 2021-04-20
  • Pages : 68
  • ISBN : 9251341435
  • Language : En, Es, Fr & De
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Unsafe food is a burden that costs to the region of Asia and the Pacific 225 000 deaths every year. In 2020, the spread of COVID-19 has emphasized the critical need for pre-requisite food safety programmes such as those offering good hygiene practices for food handling, which are at the core of the response to COVID-19. From 17 to 26 November 2020, the Food and Agriculture Organization of the United Nations (FAO) has organized the Regional Food Safety Conference for Asia and the Pacific. The conference was hosted in collaboration with the Government of Thailand, to discuss the current food safety situations and opportunities with a particular focus on the needs and opportunities for the region. It consisted of four sessions with one discussed for each day, that held specific focus on different aspect of food safety: national food control systems, science and technology, multi-sectoral collaboration and the international trades, communication and education. The dialogues covered traditional topics such as food safety standards as well as new and emerging subjects such as innovative technologies and the spread of misinformation on food safety. Integrated food safety systems and strong regional collaborations among stakeholders were highlighted as highly important elements of a One Health approach, and it was shown how food safety is a shared responsibility and everyone in the food chain has a role to play.

Ensuring Global Food Safety

Ensuring Global Food Safety
Exploring Global Harmonization

by Christine Boisrobert,Aleksandra Stjepanovic,Sangsuk Oh,Huub Lelieveld

  • Publisher : Academic Press
  • Release : 2009-11-11
  • Pages : 472
  • ISBN : 9780080889306
  • Language : En, Es, Fr & De
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Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. Benefits: Reduce amount of food destroyed due to difference in regulations between nations Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions Employ proven science to obtain global consensus for regulations Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

building better rural places

building better rural places
A Book

by Anonim

  • Publisher : DIANE Publishing
  • Release : 2022
  • Pages : 129
  • ISBN : 1428906886
  • Language : En, Es, Fr & De
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Dynamics in chains and networks

Dynamics in chains and networks
Proceedings of the Sixth International Conference on Chain and Network Management in Agribusiness and the Food Industry (Ede, 27-28 May 2004)

by H.J. Bremmers,S.W.F. Omta,J.H. Trienekens

  • Publisher : Wageningen Academic Publishers
  • Release : 2004-05-25
  • Pages : 632
  • ISBN : 907699840X
  • Language : En, Es, Fr & De
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Companies in food- and agribusiness chains and networks are facing ever-faster changes in the business environment, to which they must respond through continuous innovation. Societal concerns regarding animal welfare and environmental issues have to be met in a very competitive, increasingly global environment. The growing concern of consumers regarding the quality, traceability and environmental friendliness of products and processes call for fundamentally new ways of developing, producing and marketing products. New ways of organizing food supply networks, with new ties between firms and even between formerly separate sectors -such as the health and the food sector- are needed to cope with these new demands. This publication focusses on the dynamic response to these changes in chains and networks. Important topics include among others: critical success factors for design and control of innovative chains and networks, globalization of the business environment, effects of institutional and policy change, governance structures, technologies for managing interaction and design of information architectures for chains and networks.

Food Safety

Food Safety
Basic Concepts, Recent Issues, and Future Challenges

by Jinap Selamat,Shahzad Zafar Iqbal

  • Publisher : Springer
  • Release : 2016-09-07
  • Pages : 160
  • ISBN : 3319392530
  • Language : En, Es, Fr & De
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This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
A Comprehensive Review

by Anonim

  • Publisher : Elsevier
  • Release : 2020-08-18
  • Pages : 2480
  • ISBN : 0128157828
  • Language : En, Es, Fr & De
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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.