the role of biotechnology in a sustainable food supply

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The Role Of Biotechnology In A Sustainable Food Supply

Author : Jennie S. Popp
ISBN : 9780521192347
Genre : Business & Economics
File Size : 47. 46 MB
Format : PDF
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"This publication addresses the role of biotechnology in a sustainable food supply in the 21st century. What sets this book apart is the thread that connects the broad subject matters and diverse author group. The chapters focus on the challenges, opportunities, success stories, barriers and risks associated with biotechnology. Authors are experts from around the world with broad backgrounds, experiences, and points of view. They include experts in the international aid and development, leaders in the developments and use of biotechnology in food applications, experts in food safety and risk associated with the use of biotechnology, and leaders in cosidering social, political and ethical issues surrounding the use of technology. The greatest strength of this book is the experitise and professional respect held by our authors and their diversity"--

Contributions Des Conf Renciers

Author :
ISBN : 9287141576
Genre : Bioethics
File Size : 38. 9 MB
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Biotechnology And Sustainable Agriculture

Author : Kim Guenther
ISBN : 0788114441
Genre :
File Size : 39. 84 MB
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Provides an introduction to the literature & debate surrounding the use of biotechnology in sustainable farming systems. Includes 127 citations plus author & subject indexes.

Food Policy For Developing Countries

Author : Per Pinstrup-Andersen
ISBN : 9780801448188
Genre : Health & Fitness
File Size : 21. 52 MB
Format : PDF
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A "social entrepreneurship" approach to food policy analysis that calls on a wide variety of disciplines (economics, nutrition, sociology, anthropology, environmental science, medicine, and geography).

Sustainable Food Production And Ethics

Author : European Society for Agricultural and Food Ethics. Congress
ISBN : 9789086860463
Genre : Technology & Engineering
File Size : 36. 80 MB
Format : PDF
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Sustainability has become an issue widely debated in many countries. Given the central role of food supply and the emotional relationship that modern mankind still has to its food, sustainability is seen as a value which has to be maintained throughout food supply chains. The complexity of modern food systems invokes a variety of ethical implications which emerge from contrasts between ideals, perceptions and the conditions of technical processes within food systems, and the concerns connected to this.This book covers a broad range of aspects within the general issue of sustainable food production and ethics. Linking different academic disciplines, topics range from reflections about the roots of sustainability and the development of concepts and approaches to globalisation and resilience of food systems as well as specific ethical aspects of organic farming and animal welfare. Modern technologies which are intensely advocated by certain stakeholder groups and their societal challenges are addressed, as are many other specific cases of food production and processing, consumer perception and marketing.

Journal Of The Canadian Dietetic Association

Author :
ISBN : CORNELL:31924080118023
Genre : Diet
File Size : 73. 58 MB
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Food Processing Technology

Author : P.J. Fellows
ISBN : 0849308879
Genre : Technology & Engineering
File Size : 33. 81 MB
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The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

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