Food Security, Safety, and Sustainability: Validated Innovative Approaches and Technological Advancements

£180.00

Available for Pre-order. Due June 2025.
Food Security, Safety, and Sustainability: Validated Innovative Approaches and Technological Advancements Editors: Jose Juan Buenrostro-Figueroa, Julio César Tafolla-Arellano Format: Hardback First Published: Published By: Apple Academic Press Inc.
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Pages: 318 Illustrations and other contents: 33 Illustrations, black and white Language: English ISBN: 9781774917084 Category:

Sustainability is an important issue facing food security and safe food production today. Taking an interdisciplinary perspective, this research-oriented volume provides a global outlook to the problems we face in the food sector. It explores integrated, context-specific approaches to food security and food safety and examines the measures that will be required to guarantee long-term sustainability of the food supply chain by reviewing the existing data to encourage action and identify knowledge gaps. It also provides a detailed account of the impacts of the food supply chain along with the basic concepts of environmental sustainability. This new volume reports on important factors that impact both food safety and nutrition security by providing insight into effective policy development and implementation to provide a timely resource on new materials available in the food industry, along with innovative validated approaches on how to develop sustainable food for a growing world population. Using new approaches and case studies, the book reviews several types of risks associated with each step of the food chain to make it an ideal resource. Food Security, Safety, and Sustainability: Validated Innovative Approaches and Technological Advancements provides practical examples used to enhance food security, safety, and sustainability. This book will be a valuable resource for food science professionals, including food engineers, food scientists, and postgraduate researchers working in food security and safety.

Weight0.602316 kg
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Author Biography

Jose Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds, valorization of agro-industrial byproducts, and extraction and characterization of bioactive compounds from plants and agro-industrial wastes. He has published 35 papers in indexed journals, 19 book chapters, three books as editor, four patent requests, and more than 65 contributions at scientific meetings. Dr. Buenrostro has been a member of SNI (National System of Researches, Mexico), the Mexican Society of Biotechnology and Bioengineering (SMBB), and the Mexican Society for Food Protection affiliate of the International Association for Food Protection. He became a food engineer at the Antonio Narro Agrarian Autonomous University. He earned his MSc and PhD degrees in Food Science and Technology from the Autonomous University of Coahuila, México, where he worked on the development of bioprocesses for the valorization of agro-industrial by-products. He also worked at in the Biotechnology Department of the Metropolitan Autonomous University, Mexico City, Mexico. Julio César Tafolla-Arellano, PhD, is a Full-Time Research Professor of the Department of Basic Sciences of the Autonomous Agrarian University Antonio Narro in Coahuila, Mexico. He is the Head of the Biotechnology and Molecular Biology Laboratory and a member of the Mexican Association of Food Engineering and Biotechnology. He is editor in-chief of the journals Universitas Agri and Revista Agraria. Dr. Tafolla-Arellano is a member of the Mexican National System of Researchers (level I), and his research is focused on the study of the biotechnological use of plants through an interdisciplinary omics approach, biocatalysis, bioinformatics, and food biotechnology. He became an engineer in food science and technology at the Autonomous Agrarian University Antonio Narro. He earned his PhD degree in Physiology and Plant Molecular Biology at the Center for Research and Food and Development A.C. of Sonora, Mexico. Also, he performed postdoctoral research on the postharvest shelf life of fruit and transcriptomics analysis. He has published several books chapters and articles in indexed journals and developed eight research projects. He has been advisor of several PhD, MSc, and BSc theses.