Innovation and Future Trends in Food Manufacturing and Suppl

Erscheinungsjahr 2015
ISBN: 978-1-78242-447-5
Verlag: Elsevier Science & Technology

Buch, Englisch, 308 Seiten, Format (B × H): 159 mm x 232 mm, Gewicht: 618 g

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.

Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing.

Zielgruppe

<p>R&D managers in the food industry, food processors and manufacturers, postgraduate students and academic researchers with an interest in food processing technology and the issues affecting it.</p>

Autoren/Hrsg.

Leadley, Craig

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction Part One: Supply chain developments 1 Food fraud and authenticity: Emerging issues and future trends 2 The role of information technology developments in food supply chain integration and monitoring Part Two: Factory design and operation 3 Emerging trends and methods in food factory design 4 Hygiene concepts for food factory design 5 Factory-friendly approaches to applying multivariate analytics for productivity and yield gains Part Three: Innovative food processing technologies 6 Emerging methods and principles in food contact surface decontamination/prevention 7 Emerging refrigeration and freezing technologies for food preservation 8 Advanced heating technologies for food processing 9 Emerging nonthermal food preservation technologies

Über Autor(innen)

Leadley, Craig
Craig Leadley is a graduate food technologist by training and is currently a Principal Research Officer in the Department of Food Manufacturing Technologies at Campden BRI.

His main research interests are in the field of emerging preservation technologies for the food industry, including power ultrasound, high-pressure homogenisation, pulsed light processing and ultra high pressure food processing. More recently Craig has been working on the application of emerging technologies to seafood processing.