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Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and...

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors.

But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been...

This is the first book of its kind to connect food and the food industry with agriculture, water resources and management in a detailed and thorough way. Most existing publications do not often consider all three elements as highly interconnected as they really are: agriculture is the source of all food, basic or sophisticated, homemade, chef-made or industrial, and water plays a very existential role in the equation. This book brings together a small community of expert authors on to address the future of the food industry, agriculture (both for plants and animals) and water and its role in...