Handbook of Sustainability for the Food Sciences
1. Auflage Februar 2012
396 Seiten, Hardcover
Handbuch/Nachschlagewerk
Kurzbeschreibung
Many books on sustainability that have emerged in the last decade have been written for agricultural systems, communities, and business in general. This handbook presents the concept of sustainability as adapted to the food industry. The core of the book discusses the concepts of sustainability management, including approaches on improving efficiency and on changing technology and managing the supply chain. Further covering the use of water, energy, emissions, wastes, and packaging, this handbook also includes a look into what the food factory of the future looks like.
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing.
Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.
Chapter 1. Introduction.
Chapter 2. A Primer on Sustainability.
Chapter 3. Sustainability Assessment and Metrics.
Chapter 4. Environmental Claims and Declarations.
Part II: Managing Sustainability.
Chapter 5. Increasing efficiency. The fist step.
Chapter 6. Revolutionizing Technology. The true approach.
Chapter 7. Ensuring a Sustainable Supply Chain.
Part III. Sustainability Tools.
Chapter 8. Water and Wastewater Reduction.
Chapter 9. Air Emissions.
Chapter 10. Solid Waste Reduction.
Chapter 11. Energy.
Chapter 12. Packaging.
Chapter 13. Advanced Process Control.
Part IV. Looking Forward.
Chapter 14. The Food Factory of the Future.
Chapter 15. Conclusions
"The handbook is comprehensive and solid as a rock. His ability to collect and summarize the literature available on the subject is stunning." (Crosslands, 2012)
* The replacement of energy intensive processes by alternative technologies
* Utilization of co-products from the food industry and agricultural commodities to generate value-added products
* Use of waste streams to produce or isolate valuable compounds or fuel
* Process Optimization
* Green technologies applied to food processing and packaging
The author has a very well rounded and diverse academic background in the areas of management, chemical engineering, food sciences, and the environmental. This background - that is strongly complemented with industrial experience in the largest protein animal producer in the world - gives Dr. Morawicki a clear view of the broad picture that is necessary to write a book of this nature as a single author.