Resources in the Spotlight: Food Science and Nutrition

Beer: A Global Journey through the Past and Present offers a comprehensible and readable worldwide perspective on the dynamic origin and impact of beer, as well as rich descriptions of its continued importance among Indigenous societies today. Ancient and contemporary beers from the Near East, Asia, Africa, Europe, and the Americas document the remarkable influence Indigenous beers have had in shaping the development of food production and state-level societies and are an essential food for contemporary Indigenous societies, inspiring their social and economic actions. In the past and present, beer was and is more than an intoxicating substance; it was and is an essential food integral to maintaining good health. Control over the technological knowledge and resources to produce beer created space for status differentiation and its use as capital-motivated laborers. Beer also serves to unite people and connects the living with their ancestral past. The innovations by Indigenous brewers are now transforming the types of ingredients and flavors produced by the global craft brew industry. This unique book focuses on past and present non-industrial beers, highlighting its significance in people’s lives through four themes: innovating new technologies, ensuring health and well-being, building economic and political statuses, and imbuing life with ritual and religious connections. Summary taken from book.

Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the world's food systems. Summary taken from the book.

Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. Summary taken from the book

In recent years, new and emerging digital technologies applied to food science have been gaining attention and increased interest from researchers and the food/beverage industries. In particular, those digital technologies that can be used throughout the food value chain are accurate, easy to implement, affordable, and user-friendly. Hence, this Special Issue (SI) is dedicated to novel technology based on sensor technology and machine/deep learning modeling strategies to implement artificial intelligence (AI) into food and beverage production and for consumer assessment. This SI published quality papers from researchers in Australia, New Zealand, the United States, Spain, and Mexico, including food and beverage products, such as grapes and wine, chocolate, honey, whiskey, avocado pulp, and a variety of other food products. Summary taken from book

Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and licensing is essential. Establishing appropriate internal policies from the outset can prevent companies from learning a costly and painful lesson in the courtroom. With Intellectual Property in the Food Technology Industry, currently the only book of its kind focusing specifically on the food industry, one will learn what to consider throughout the various creative phases of a product's lifespan from initial research and development initiatives.

Life cycle nutrition: An evidence-based approach takes a topical, multi-disciplinary approach to the physiological, biochemical, sociological, and developmental factors that affect nutrient requirements and recommendations at the various stages of the life cycle. Summary taken from book.

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying food borne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good food-borne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems.

The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and food deserts for the historically marginalized.In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change.Highlighting the work of several food justice groups including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party "More Than Just Food"explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex. " Summary taken from the book.

"On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk what makes white meat white whether searing really seals in flavor how to tell stale eggs from fresh why "fruits" ripen and "vegetables" don't how to save a sauce what hops do and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food"--Publisher description.

This book explores the emergence and expansion of global kosher and halal markets with a particular focus on the UK and Denmark. Summary taken from book.

Snacks" is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can't put them down. Summary taken from book.