Food Tech Transitions

9783030210618

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Section 1
IntroductionEditors- Confirmed
Chapter 1On technology, food, related social, ecologic and political issuesMichael Petch- Unconfirmed
Chapter 2 overview on the industry and its advancementAsgar Farahnaky- Unconfirmed
Section 2
Chapter 33D food printing and additive technologyCinzia Piatti and Ioannis Skartsaris- Confirmed
Chapter 4Novel food technologies and their acceptanceEditors- Confirmed
Chapter 5On consumption politicsHugh Campbell- Unconfirmed
Chapter 6On food quality and traceabilitySabine Kulling- Unconfirmed
Section 3
Chapter 7The demand for superfoods - the paradox of consumer's desire, production viability, socio-economic impactSimone Graeff-Hönninger- Confirmed
Chapter 8On small grains and their potentialVictor Jimenz- Unconfirmed
Chapter 9On recovered valuable components from waste of food production and consumption network and their application in other food products: labeling and consumer acceptanceVincenzo Fogliano- Unconfirmed
Section 4
Chapter 10On nutritionGyorgy Scrinis- Unconfirmed
Chapter 11technologies at the crossroad with nutrition and migration as part of the transition age for food securityLubana Al-Sayed and Claudia Bieling- Confirmed
Chapter 12On functional and trail-made foods: nutrition and/or medicine?Fereidoon Shahidi- Unconfirmed
Section 5
Chapter 13On EthicsJ. Schrempf-Stirling- Unconfirmed
Chapter 14On corporate responsibilityLouise Manning- Unconfirmed
ConclusionEditors- Confirmed
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ISBN:
9783030210618
Dimensions (WxH):
6.14 x 9.21
Publisher:
Springer International Publishing
Publication Date:
November 04, 2020