Environmental Sustainability in the Food Industry

A Green Perspective

Bharat Kapoor, Rahul Singh, Dhriti Kapoor, Vandana Gautam, Bharat Kapoor, Rahul Singh, Dhriti Kapoor, Vandana Gautam

• Éditeur: CRC Press
• Année: 2022
• ISBN:
  9781000788334
• Édition: 1
• Sujet: Ciencias biológicas
• Sous-sujet: Conservación y Protección del Medio Ambiente

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.

Table des matières

• Cover
• Half-Title Page
• Title Page
• Copyright Page
• Table of Contents
• Preface
• About the Editors
• List of Contributors
• Chapter 1 Novel and Innovative Strategies for Food Packaging Processes
• Chapter 2 Contaminants and Their Control Measures to Maintain Hygiene in Food Processing
• Chapter 3 Green Practices Initiative as a Sustainable Aspect for Food Industry
• Chapter 4 Improving Food Processing Using Various Technologies in the Food Industry
• Chapter 5 Functional Properties of Food Processing as a Novel Technology for Human Health and Nutrition
• Chapter 6 Food Processing Potential for Energy Efficiency and Use
• Chapter 7 Global Food Security and Effects of Various Environmental Constraints on Food Crops
• Chapter 8 Food Safety, Quality, and Policies
• Chapter 9 Emerging Role of Nanotechnology in the Food Industry for Food Processing and Packaging
• Index