Environmental Sustainability in the Food Industry A Green Perspective

• Main Authors: Kapoor, Bharat, Singh, Rahul, Kapoor, Dhriti, Gautam, Vandana
• Format: eBook Book
• Language: English
• Published: Boca Raton Routledge 2023; CRC Press; Taylor & Francis Group
• Edition: 1
• Subjects: AGRICULTUREnetBASE; consumers; ENVIROnetBASE; Environment & Resources; ENVIRONMENTALSCIENCEnetBASE; Food industry; Food industry and trade; Food industry and trade > Environmental aspects; Food Laws & Regulations; Food Packaging; food processing; Food science; Food science > Safety measures; FOODnetBASE; green practices; health; nutrition; Processing; SCI-TECHnetBASE; STMnetBASE; Sustainable engineering; HACCP Team; green practices; Soy Protein; Olive Mills Solid Waste; Energy Saving; HHP; Food industry; consumers; Food Packaging; ECCB; food processing; Food Safety Systems; Food Packaging Industry; Glycemic Index; Allyl Methyl Sulfide; Food Safety; SSOP; Ensure Food Safety; HACCP System; health; Intense Pulsed Light; GP; Energy Efficiency; Nanoencapsulation Technique; nutrition; Synthetic Biology; Bio-based Packaging; Essential Oil; Ohmic Heating; Moisture Content
• ISBN: 1032164611; 1032193034; 9781032164618; 9781032193038
• DOI: 10.1201/9781003258568

Criticism facing the food processing industry includes 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 effects of food processing on the environment, human health, nutrition, energy efficiency, nanotechnology in the food industry, and the maintenance of ecological sustainability. Key Features: Environmental Sustainability in the Food Industry highlights 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. This 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 in order 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. Describes the contributions of the food industry sector on human health and nutrition Covers eco-friendly approaches to reducing the 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