Food Science, Production, and Engineering in Contemporary Economies

Food Science, Production, and Engineering in Contemporary Economies

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As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.University of British Columbia, FOOD 529, Syllabus/Laboratory Manual Winter Semester 2014 (Jan-April 2015). Retrieved 11th May, 2015 ... Principles and applications. In Y. H. Hui (Ed.), Encyclopedia of Food Science and Tecnology ( Vol.


Title:Food Science, Production, and Engineering in Contemporary Economies
Author: Jean-Vasile, Andrei
Publisher:IGI Global - 2016-05-12
ISBN-13:

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