Food Tech Transitions

Reconnecting Agri-Food, Technology and Society

Cinzia Piatti, Simone Graeff-Hönninger, Forough Khajehei (Herausgeber)

Buch | Softcover

XX, 174 Seiten

2020 | 1st ed. 2019
Springer International Publishing (Verlag)
978-3-030-21061-8 (ISBN)

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The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides 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.
This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues.
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.

lt;p>Cinzia Piatti is a research associate in the Department of Social Transformation and Agriculture at the University of Hohenheim in Stuttgart, Germany.

Forough Khajehei is a research associate in the Department of Crop Science at the University of Hohenheim.

Simone Graeff-Hönninger is a professor in the Institute of Crop Science at the University of Hohenheim.

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

Erscheinungsdatum	05.11.2020
Zusatzinfo	XX, 174 p. 2 illus., 1 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	308 g
Themenwelt	Sozialwissenschaften ► Soziologie
	Technik ► Lebensmitteltechnologie
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
Schlagworte	consumer preference • consumption politics • Food Technology • Food waste • New Food Products • raw material
ISBN-10	3-030-21061-8 / 3030210618
ISBN-13	978-3-030-21061-8 / 9783030210618
Zustand	Neuware