This book offers a transformative exploration of innovative approaches to modernizing agri-food systems, focusing on sustainability, nutrition, health, and food safety. It provides actionable insights into how sustainable agricultural practices, nutritional advancements, cutting-edge technologies, and food safety measures can address global challenges like climate change, malnutrition, food insecurity, and environmental degradation. The book is divided into five comprehensive sections: Sustainable Agriculture and Food Systems: Examining organic farming, integrated pest management, underutilized crops, and the role of micronutrients and plant-based additives in improving agricultural sustainability. Nutritional Innovations and Health Benefits: Highlighting the development of functional foods like energy bars, vegan milk alternatives, microgreens, and nutritionally enhanced products aimed at improving dietary health. Technological and Sustainable Innovations in Food Processing: Featuring cutting-edge techniques like 3D food printing, ultrasound-assisted extractions, and edible cutlery development to create sustainable and nutrient-rich food products. Food Safety, Quality, and Supply Chain: Addressing critical food safety concerns, pathogen detection, supply chain digitalization, and societal health issues linked to high-value agricultural products. Functional Foods and Traditional Wisdom: Bridging traditional knowledge with modern science to create functional foods with therapeutic benefits, emphasizing the relevance of Ayurveda and traditional diets. By tackling pressing global issues such as food waste, climate resilience, and public health, the book offers interdisciplinary solutions to shape agri-food systems for a sustainable future. It serves as a vital resource for researchers, policymakers, industry leaders, and students, equipping them with the knowledge to advance healthier, equitable, and resilient food systems that meet the demands of a growing, health-conscious global population.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Springer International Publishing
Illustrationen
75
3 s/w Abbildungen, 75 farbige Abbildungen
XXVIII, 740 p. 78 illus., 75 illus. in color.
ISBN-13
978-3-031-98200-2 (9783031982002)
Schweitzer Klassifikation
Dr. Monika Thakur is working as a Professor at Amity Institute of Food Technology, Amity University, Uttar Pradesh, India. She is currently engaged in the development of functional foods and extraction of bioactive components. She was awarded Ph.D. in 2006 by Himachal Pradesh University. She is Double Gold Medalist (MSc and MPhil) and received several prestigious awards, including Post-Graduate Studies Himachal Pradesh (2004), Himalayan Research Scholar Association (2007), Wiley Research Academy (2017), Young Scientist Award, IITT (2020), Best Speaker Award (2020, 2021), Young Researcher Award (2021), and Best Paper Presentation (2023 Nutricon Malaysia). Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 30 dissertations, and 4 students have completed Ph.D. under her guidance. She is a member of editorial board and reviewer in journals of national and international repute.
