Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xvii 7. Foreword - p. xxi 8. Preface - p. xxi 9. Chapter 1. Emerging trends and sustainability challenges in the global agri-food sector - p. 1 10. Chapter 2. Approaches for sustainable food production and consumption systems - p. 23 11. Chapter 3. Smart and sustainable food: What is ahead? - p. 39 12. Chapter 4. Climate change and future of agri-food production - p. 65 13. Chapter 5. Future grain crops - p. 94 14. Chapter 6. Expectations for household food security in the coming decades: A global scenario - p. 113 15. Chapter 7. Underutilized fruits: Challenges and constraints for domestication - p. 133 16. Chapter 8. Mainstreaming underutilized legumes for providing nutritional security - p. 151 17. Chapter 9. Designer food and feeds from underutilized fruits and vegetables - p. 166 18. Chapter 10. Seaweeds and microalgal biomass: The future of food and nutraceuticals - p. 183 19. Chapter 11. Current trends and next generation of future edible oils - p. 205 20. Chapter 12. Plant-based milk products - p. 233 21. Chapter 13. Nutraceuticals and functional beverages: Focus on Prebiotics and Probiotics active beverages - p. 251 22. Chapter 14. Future innovations in alcohol-based beverage industry - p. 262 23. Chapter 15. Future food proteins—Trends and perspectives - p. 269 24. Chapter 16. Mycoprotein: A futuristic portrayal - p. 287 25. Chapter 17. Edible vaccines: Current scenario and future prospects - p. 305 26. Chapter 18. Sustainability challenges in edible bird’s nest: Full exploitation and health benefit - p. 319 27. Chapter 19. The future of cultured meat between sustainability expectations and socio-economic challenges - p. 331 28. Chapter 20. Meat alternatives - p. 356 29. Chapter 21. Innovations in food packaging—Sustainability challenges and future scenarios - p. 375 30. Chapter 22. The use of emerging dehydration technologies in developing sustainable food supply chain - p. 393 31. Chapter 23. GASTRONOMY: A novel social representation of foods through consumers’ language - p. 411 32. Chapter 24. Neurobiology of food addiction - p. 425 33. Chapter 25. Human population genomics approach in food metabolism - p. 433 34. Chapter 26. Space food on celestial bodies and on the way there - p. 451 35. Chapter 27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities - p. 469 36. Chapter 28. What foods might kids eat in the future? Using plant-based games to educate about sustainable healthy diet - p. 499 37. Chapter 29. Restoring the values of traditional foods - p. 519 38. Chapter 30. Between conventionalization and emancipation: Present and future paths for organic food market organization - p. 527 39. Chapter 31. Agricultural productivity and food supply to meet increased demands - p. 539 40. Chapter 32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture - p. 555 41. Chapter 33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges - p. 569 42. Chapter 34. Food fraud countermeasures and consumers: A future agenda - p. 597 43. Chapter 35. ICT applications for the food industry - p. 613 44. Chapter 36. 3D food printing: Genesis, trends and prospects - p. 627 45. Chapter 37. Non-destructive methods for detection of food quality - p. 645 46. Chapter 38. Authentication of wine and other alcohol-based beverages—Future global scenario - p. 682 47. Chapter 39. Food biotechnology: Innovations and challenges - p. 697 48. Chapter 40. Nanoscience and nanotechnology advances in food industry - p. 726 49. Chapter 41. Food quality monitoring through bioinformatics and big data - p. 736 50. Index - p. 745
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xvii 7. Foreword - p. xxi 8. Preface - p. xxi 9. Chapter 1. Emerging trends and sustainability challenges in the global agri-food sector - p. 1 10. Chapter 2. Approaches for sustainable food production and consumption systems - p. 23 11. Chapter 3. Smart and sustainable food: What is ahead? - p. 39 12. Chapter 4. Climate change and future of agri-food production - p. 65 13. Chapter 5. Future grain crops - p. 94 14. Chapter 6. Expectations for household food security in the coming decades: A global scenario - p. 113 15. Chapter 7. Underutilized fruits: Challenges and constraints for domestication - p. 133 16. Chapter 8. Mainstreaming underutilized legumes for providing nutritional security - p. 151 17. Chapter 9. Designer food and feeds from underutilized fruits and vegetables - p. 166 18. Chapter 10. Seaweeds and microalgal biomass: The future of food and nutraceuticals - p. 183 19. Chapter 11. Current trends and next generation of future edible oils - p. 205 20. Chapter 12. Plant-based milk products - p. 233 21. Chapter 13. Nutraceuticals and functional beverages: Focus on Prebiotics and Probiotics active beverages - p. 251 22. Chapter 14. Future innovations in alcohol-based beverage industry - p. 262 23. Chapter 15. Future food proteins—Trends and perspectives - p. 269 24. Chapter 16. Mycoprotein: A futuristic portrayal - p. 287 25. Chapter 17. Edible vaccines: Current scenario and future prospects - p. 305 26. Chapter 18. Sustainability challenges in edible bird’s nest: Full exploitation and health benefit - p. 319 27. Chapter 19. The future of cultured meat between sustainability expectations and socio-economic challenges - p. 331 28. Chapter 20. Meat alternatives - p. 356 29. Chapter 21. Innovations in food packaging—Sustainability challenges and future scenarios - p. 375 30. Chapter 22. The use of emerging dehydration technologies in developing sustainable food supply chain - p. 393 31. Chapter 23. GASTRONOMY: A novel social representation of foods through consumers’ language - p. 411 32. Chapter 24. Neurobiology of food addiction - p. 425 33. Chapter 25. Human population genomics approach in food metabolism - p. 433 34. Chapter 26. Space food on celestial bodies and on the way there - p. 451 35. Chapter 27. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities - p. 469 36. Chapter 28. What foods might kids eat in the future? Using plant-based games to educate about sustainable healthy diet - p. 499 37. Chapter 29. Restoring the values of traditional foods - p. 519 38. Chapter 30. Between conventionalization and emancipation: Present and future paths for organic food market organization - p. 527 39. Chapter 31. Agricultural productivity and food supply to meet increased demands - p. 539 40. Chapter 32. High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture - p. 555 41. Chapter 33. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges - p. 569 42. Chapter 34. Food fraud countermeasures and consumers: A future agenda - p. 597 43. Chapter 35. ICT applications for the food industry - p. 613 44. Chapter 36. 3D food printing: Genesis, trends and prospects - p. 627 45. Chapter 37. Non-destructive methods for detection of food quality - p. 645 46. Chapter 38. Authentication of wine and other alcohol-based beverages—Future global scenario - p. 682 47. Chapter 39. Food biotechnology: Innovations and challenges - p. 697 48. Chapter 40. Nanoscience and nanotechnology advances in food industry - p. 726 49. Chapter 41. Food quality monitoring through bioinformatics and big data - p. 736 50. Index - p. 745
