Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land. Environmental Sustainability in the Food Industry: A Green Perspective delves into the effect of food processing on the environment, human health, nutrition, energy efficiency, nanotechnology in food industry, and the maintenance of ecological sustainability.
The book presents eco-friendly approaches to reducing the impacts of food processing on the environment and to promoting sustainable development. The focus of this text is how to implement green practices in the food industry to reduce the negative impacts of food processing on the ecosystem, as well as to improve food quality for better human health and nutrition. The text also explains the food industry's focus on sustainable aspects in resource conservation and reduction of energy consumption.
Key Features:
Describes the contribution of the food industry sector on human health and nutrition
Covers eco-friendly approaches to reducing negative impacts of food processing on the environment
Discusses the uses of advanced techniques such as nanotechnology, non-thermal techniques, and more to improve food processing
The book highlights details related to the food industry and environmental issues. It is a great resource for students, researchers, and professionals alike, as well as anyone with an interest in green paths to food quality and nutrition.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
6 s/w Abbildungen, 6 s/w Zeichnungen, 2 s/w Tabellen
2 Tables, black and white; 6 Line drawings, black and white; 6 Illustrations, black and white
Maße
Höhe: 234 mm
Breite: 156 mm
Dicke: 9 mm
Gewicht
ISBN-13
978-1-032-16461-8 (9781032164618)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Dr. Bharat Kapoor, MHM, MBA (Hospitality Management), Ph.D., is Assistant Professor in the department of Hotel management and Tourism at Guru Nanak Dev University, Amritsar, Punjab, India. Dr. Bharat Kapoor has 18 years of academic and industrial experience in the field of Hospitality industry. During his industrial experience he worked with Taj Group of Hotels, The Imperial New Delhi and ITC Group of Hotels in the department of Food and Beverages. As per his academic experience is concerned, he was holding the positions of HOD-Hotel Management at Lovely Professional University Jalandhar, Director-Hospitality at CT University, Ludhiana and Dean-Doctoral Research Centre at Chitkara University, Chandigarh (India). He earned his Ph.D in Hotel Management from Kurukshetra University, Haryana in the year 2012. He is having more than 25 publications in reputed journals and more than 10 book chapters, one patent and two books. He has organized many National and International conferences. He is a member of various professional bodies related to the field of Hospitality and Tourism and he is also a member of Board of Studies of various reputed universities in India.
Dr Rahul Singh is Associate Professor in the Department of Zoology at Lovely Professional University, Phagwara, Punjab (India). Dr. Rahul Singh has 10 years of teaching and research experience in the field of Zoology. He has done his PhD from Dr. Ram Manohar Lohia, Avadh University, Faizabad, U.P. India. Currently, his research focus is on Aquatic emerging pollutant and maintenance of the fish health by using probiotics. He has published 16 research papers in reputed journals and 2 book chapters.
Dr. Dhriti Kapoor is Assistant Professor in the Department of Botany at Lovely Professional University, Phagwara, Punjab (India). She completed her postgraduate study in Botany in 2OO9 and Master of Philosophy (M.Phil) in 2O11 and Doctorate degree in 2O15 at Guru Nanak Dev University, Amritsar (Punjab). Her research area is plant stress physiology, plant biochemistry, phytoremediation, plant growth regulation and ecotoxicology. She has published more than 50 research papers in peer-reviewed journals and 42 book chapters in internationally published volumes such as Springer, Elsevier, Nova and Wiley. At present she is engaged in studying the physiological, biochemical and molecular aspects of different agricultural crops under biotic as well as abiotic stress conditions.
Dr. Vandana Gautam has been teaching faculty at College of Horticulture and Forestry (Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, India) since 2O17. She completed her postgraduate (M.Sc.), Master of Philosophy (M.Phil) as well as Doctorate (Ph.D.) degrees in the subject of environmental sciences from Guru Nanak Dev University, Amritsar (Punjab) India. Her main research area is phytoremediation and environmental stress physiology. She has published more than 20 research papers in peer reviewed journals and 20 book chapters in internationally published volumes such as Springer, Nova, Elsevier and Wiley. She is a recipient of the Junior Research Fellowship and Senior Research Fellowship by UGC, New Delhi, India. Dr. Gautam is dynamically engaged in studying the physiological, biochemical and molecular responses of different horticultural and agricultural plants under environmental stress.
1.Novel and Innovative Strategies for Food Packaging Processes 2. Contaminants and their control measures to maintain hygiene in food processing 3. Green practices initiative as a sustainable aspect for food industry 4. Improving food processing via using various technologies in the food industry 5. Functional Properties of Food Processing as a novel technology for human health and nutrition 6. Food Processing Potential for Energy Efficiency and Use 7. Global food security and effects of various environmental constraints on food crops 8. Food Safety, Quality and Policies 9. Emerging role of nanotechnology in food industry for food processing and packaging
