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"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover.

Food industry and trade. --- Aliments --- Indústria i comerç

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Abstract: In the face of chronic food insecurity brought on by centuries of colonialism, some Indigenous communities in Canada are turning to the social and solidarity economy to craft their own solutions to hunger. This paper explores these solutions, using a case study of the Northern Manitoba Food, Culture and Community Collaborative (NMFCCC) to illustrate how they are helping to implement the second Sustainable Development Goal – zero hunger. Through local initiatives such as community gardens and greenhouses, co-operatives, community kitchens, school gardens, community-based food programs, food markets and public-sector procurement, they are also helping to implement other Sustainable Development Goals, while providing models that can be replicated in diverse communities. The emphasis on community ownership, control and benefits highlights the importance of a definition of the SSE that is based on community needs.

Économie sociale et solidaire. --- Coopératives. --- Aliments --- Développement durable --- Jardins partagés --- Approvisionnement

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This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Chemistry --- Food science and technology --- chemie --- voedingsleer --- Food science. --- Food --- Chemistry. --- Sustainability. --- Food Engineering. --- Food Science. --- Food Chemistry. --- Analysis. --- Alimentació --- Química dels aliments --- Indústria alimentària

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The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

Chemistry --- Molecular biology --- Food science and technology --- chemie --- voedingsleer --- moleculaire biologie --- Molecular biology. --- Food science. --- Food --- Chemistry. --- Molecular Biology. --- Food Science. --- Food Chemistry. --- Food Analysis. --- Food Studies. --- Analysis. --- Química dels aliments

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Crise de la vache folle, poulet à la dioxine, fraude à la viande de cheval, œufs contaminés au fipronil… nombreux sont les événements qui placent l’industrie alimentaire sous le feu des projecteurs. Par ailleurs, les innovations et projets visant à développer une alimentation plus saine et plus durable sont au cœur des préoccupations du secteur.Bien souvent poussé par l’actualité, le droit alimentaire a connu des développements considérables au cours des dernières décennies, au point d’être devenu le plus réglementé d’Europe. Pourtant, il n’est toujours pas – ou peu – enseigné dans les universités du pays en tant que branche autonome du droit.Or, la maitrise de la subtilité des textes – toujours plus complexes – représente un défi croissant pour les entreprises. Les problématiques sont en effet variées et souvent délicates. Ainsi en va-t-il notamment des questions touchant à la sécurité alimentaire, aux contraintes et opportunités liées à la mise sur le marché de (nouveaux) produits, ou encore à l’élaboration de stratégies de marketing.C’est toute la valeur ajoutée de cet ouvrage : décrypter les réglementations belges et européennes du droit alimentaire et les illustrer d’applications concrètes. Pragmatique mais précis, il est l’outil essentiel de tout acteur du secteur alimentaire, averti ou non, qui souhaite comprendre les enjeux juridiques effectifs qui sous-tendent la norme, de la production à la commercialisation.

European law --- Economic law --- Medical law --- Nutritionary hygiene. Diet --- Food science and technology --- bedrijven --- voedselveiligheid --- voeding --- gezondheidsrecht --- Belgium --- Food law and legislation --- Food security --- Aliments --- Sécurité alimentaire --- Sécurité alimentaire --- Law and legislation --- Droit --- E-books --- Belgique --- Droit. --- Droit européen. --- Belgique. --- Pays de l'Union européenne.