Food Industry & Science 1

The sixth edition of this classic text brings sensory evaluation to life for new students and experienced professionals alike. A full array of sensory methods is covered – including descriptive tech……続きを見る

This open access edited volume argues that food systems need to be questioned on ethical and epistemic grounds, and firmly posits African philosophy as a valuable and much-needed source in doing so.……続きを見る

The global agri-food system faces critical challenges from climate change, evolving consumer demands, sustainability needs, and economic uncertainties. This book gathers diverse studies addressing f……続きを見る

This third edition of Food Policy in the United States offers a timely update to the leading textbook dedicated to all aspects of food policy in the United States. This book begins with the economic……続きを見る

The book offers a multi-scale, epistemically diverse, and sense-making perspectives on the food system. The book argues that sustainable food system transformation is a complex proposition that can ……続きを見る

This open access book, building on the legacy of food systems scholar and advocate, Jerome Kaufman, examines the potential and pitfalls of planning for urban agriculture (UA) in the United States, e……続きを見る

Global Food Value Chains: An In-depth Exploration of International Trade Dynamics is a timely and important contribution to the literature of international trade and food systems. The global food in……続きを見る

This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century,……続きを見る

The emergence of a Halal industry in the past decade in the fields of food, beverages, and services, emphasizes the importance of providing a more complete understanding of Halal products, current H……続きを見る

This book presents Urbal, an approach that applies impact pathway mapping to understand how food system innovations in cities, and their territories, change and impact food system sustainability. Ar……続きを見る

This book analyzes the possibilities for effective global governance of science in Europe, India and China. Authors from the three regions join forces to explore how ethical concerns over new techno……続きを見る

This open access book discusses the current role of smallholders in connection with food security and poverty reduction in developing countries. It addresses the opportunities they enjoy, and the co……続きを見る

This is an open access book. Agriculture, food, and environment are a measure of the availability of food and individuals’ accessibility to it, where accessibility includes affordability. Agricultur……続きを見る

This Open Access book compiles the findings of the Scientific Group of the United Nations Food Systems Summit 2021 and its research partners. The Scientific Group was an independent group of 28 food……続きを見る

This book addresses the relationship between religion, climate change, and food security in Africa. Contributors to this volume interrogate how and to what extent religion in Africa serves as a reso……続きを見る

Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of m……続きを見る

The increasing demand for halal products, including goods and services, every year, especially for food and beverages, has resulted in a growing need for products with halal guarantees. Along with t……続きを見る

This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to un……続きを見る

In the West, we have identified only four basic tastesーsour, sweet, salty, and bitterーthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over ……続きを見る

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a qu……続きを見る

This Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present th……続きを見る

Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and pra……続きを見る

This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major glob……続きを見る

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to th……続きを見る

This book offers insights into the governance of contemporary food systems and their ongoing transformation by social movements. As global food systems face multiple threats and challenges there is ……続きを見る

Antioxidant use in health promotion and disease prevention either through dietary intake or supplementation is controversial. This book reviews the latest evidence-based research in the area, princi……続きを見る

How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth? This first-of-its-ki……続きを見る

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of……続きを見る

Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consum……続きを見る

FDA Warning Letters About Food Products: How to Avoid or Respond to Citations uses examples of FDA warning letters about food products as training tools to discuss important quality and manufacturin……続きを見る