Food Tech Transitions: Reconnecting Agri-Food, Technology and Society

ISBN-13: 9783030210618 / Angielski / Miękka / 2020 / 174 str.

Cinzia Piatti; Simone Graeff-Hönninger; Forough Khajehei

Spis treści

Section 1

Introduction

Editors- Confirmed

Chapter 1

On technology, food, related social, ecologic and political issues

Michael Petch- Unconfirmed

Chapter 2 overview on the industry and its advancement

Asgar Farahnaky- Unconfirmed

Section 2

Chapter 3

3D food printing and additive technology

Cinzia Piatti and Ioannis Skartsaris- Confirmed

Chapter 4

Novel food technologies and their acceptance

Editors- Confirmed

Chapter 5

On consumption politics

Hugh Campbell- Unconfirmed

Chapter 6

On food quality and traceability

Sabine Kulling- Unconfirmed

Section 3

Chapter 7

The demand for superfoods – the paradox of consumer’s desire, production viability, socio-economic impact

Simone Graeff-Hönninger- Confirmed

Chapter 8

On small grains and their potential

Victor Jimenz- Unconfirmed

Chapter 9

On recovered valuable components from waste of food production and consumption network and their application in other food products: labeling and consumer acceptance

Vincenzo Fogliano- Unconfirmed

Section 4

Chapter 10

On nutrition

Gyorgy Scrinis- Unconfirmed

Chapter 11

technologies at the crossroad with nutrition and migration as part of the transition age for food security

Lubana Al-Sayed and Claudia Bieling- Confirmed

Chapter 12

On functional and trail-made foods: nutrition and/or medicine?

Fereidoon Shahidi- Unconfirmed

Section 5

Chapter 13

On Ethics

J. Schrempf-Stirling- Unconfirmed

Chapter 14

On corporate responsibility

Louise Manning- Unconfirmed

Conclusion

Editors- Confirmed

O autorze

Cinzia Piatti is a research associate in the Department of Social Transformation and Agriculture at the University of Hohenheim in Stuttgart, Germany.

Forough Khajehei is a research associate in the Department of Crop Science at the University of Hohenheim.

Simone Graeff-Hönninger is a professor in the Institute of Crop Science at the University of Hohenheim.

Blurb

Technological innovation has been one of the driving forces behind all major shifts in production and consumption patterns. The food industry, predicated on technology and continuous innovation, is now entering a transition age, as scientific advancements restructure what people eat and how people think about food. The editors of Food Tech Transitions provide a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change.

The book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an introductory section, which provides an overview of the technological and ecological changes currently shaping the food industry and society at large, the book tackles recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues, while also analyzing the implications and challenges brought on by rapid change.

Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic).

The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.