Download PDF by Paul J Moughan; Christine M Bruhn; Judith L Mercure: Food-Related Innovation : Technology, Genetics and Consumer

By Paul J Moughan; Christine M Bruhn; Judith L Mercure

ISBN-10: 1921348399

ISBN-13: 9781921348396

Innovation within the meals is a tricky online game, performed out in a frequently annoying enviornment the place the rules that target to make sure our meals are secure and fit are utilized to medical and technological advancements, opposed to a frequently contradictory backdrop of patron matters, concerns and perceptions. profitable food-related thoughts are the goods of the stress among those forces. content material: desk of Contents; part 1: Innovation and the nutrients undefined; Preface; Human and organisational components affecting expertise uptake by means of undefined; nutrients provide chains: contemporary progress in worldwide job; part 2: know-how and innovation within the nutrients undefined; Editorial: know-how; The human genome, nutrigenomics and nutrigenetics; Innovation within the nutrition undefined: customized foodstuff and mass customisation; Innovation within the meals undefined: practical meals; Processing know-how innovation within the meals undefined; part three: customer and Regulatory affects on food-related innovation. Editorial: client reputation of meals innovationsThe function of client magazines in speaking techniques in nutrients offerings; having a look into the way forward for meals and overall healthiness; Innovation, nutrients defense and legislation. summary: Innovation within the meals is a difficult online game, performed out in a frequently annoying area the place the laws that goal to make sure our meals are secure and fit are utilized to medical and technological advancements, opposed to a regularly contradictory backdrop of buyer issues, concerns and perceptions. profitable food-related suggestions are the goods of the stress among those forces

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Extra info for Food-Related Innovation : Technology, Genetics and Consumer Impacts

Example text

The result is an informed candid snapshot of current and emerging issues. The overall contribution is not intended to be absolutely exhaustive and to provide a full scientific review C op yr ig ht M s we move towards the end of the first decade of the 21st century, the international food industry finds itself facing some interesting challenges and opportunities. World population growth continues unabated with ever more mouths to be fed. At the same time food is being diverted to biofuel production in meaningful quantities and climate change appears to be leading to ever greater vagaries in food production, with losses of production to both floods and droughts.

Vegetables were specifically bred for their post-harvest performance in the frozen chain. The freeze thaw stable strawberry remains one of the Holy Grails of the food technologist, but even this is almost irrelevant in the days of low airfreight costs. All this occurred because agricultural production costs were lower in locations away from the consumer market, and energy costs of processing and transportation were low. As in many other parts of the food supply chain, we see that innovation can arise from advances in science and engineering well outside the food industry itself.

On the other hand, my children drive to a supermarket where everything is to hand, they complain if the mangoes aren’t fresh and buy international cuisine, microwaveable within minutes. How did this change occur within one generation? The answer is ‘progress and success’ in the development of the food supply chain. To map its history, we must first understand the ‘players’ and the factors driving change. The dominant driver is easy to identify. Since the whole chain is in the hands of the private sector, the motivation for all the players is profit and survival against competition.

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Food-Related Innovation : Technology, Genetics and Consumer Impacts by Paul J Moughan; Christine M Bruhn; Judith L Mercure


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