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230202 ||| eng |
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|a 9783036556635
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|a 9783036556642
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|a books978-3-0365-5664-2
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|a Clodoveo, Maria Lisa
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| 245 |
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|a Innovations in the Food System: Exploring the Future of Food
|h Elektronische Ressource
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| 260 |
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|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2022
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| 300 |
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|a 1 electronic resource (248 p.)
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|a jellyfish
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|a olive mill wastewater
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|a rheological properties
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|a food industry
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|a Technology, Engineering, Agriculture, Industrial processes / bicssc
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|a layered double hydroxides
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|a Civil Economy (CE)
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|a entomophagy
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|a food transparency
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|a agri-food products
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|a shelf-life
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|a E171 alternative
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|a safety
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| 653 |
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|a big data
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|a environmental change
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|a neophobia
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|a cricket
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|a packaging
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|a territoriality
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|a human needs
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|a application prospect
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|a carboxymethyl cellulose
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| 653 |
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|a acceptance
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| 653 |
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|a sustainability index
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| 653 |
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|a human studies
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| 653 |
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|a agri-food supply chain
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| 653 |
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|a food supply chain
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|a traditional cheese
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|a Biology, life sciences / bicssc
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|a Mediterranean
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|a locust
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|a seafood
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|a health claim
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|a market demand
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|a antioxidant and anti-inflammatory properties
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|a cook-chill technology
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|a traceability
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|a smart data
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|a alternative food networks (AFNs)
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|a alternative protein
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|a tara gum
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|a safety perception
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|a price compensation
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|a Research and information: general / bicssc
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|a food sovereignty
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|a polyphenols
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|a sustainable development
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|a quality safety
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|a conservation
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|a mealworm
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|a n/a
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|a organic calcium salts
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|a grasshopper
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|a casein
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|a vulnerable marine ecosystem
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|a fisheries resources
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|a multi-group analyses
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|a EVOO
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|a neuromarketing
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|a food safety
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|a nutritional traits
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|a dairy products
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|a emotions
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|a cost-sharing contracts
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|a search engine visualisation
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|a intention to buy
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|a quality
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|a white pigment
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|a antioxidant features
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|a Economy for the Common Good (ECG)
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|a novel food
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|a pudding
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|a interoperability
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|a nutritional quality
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|a search engine concept
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|a sustainability
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| 653 |
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|a foods
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| 653 |
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|a authenticity
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| 700 |
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|a Clodoveo, Maria Lisa
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 028 |
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|a 10.3390/books978-3-0365-5664-2
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4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/93844
|z DOAB: description of the publication
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|u https://www.mdpi.com/books/pdfview/book/6273
|7 0
|x Verlag
|3 Volltext
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|a 363
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|a Innovations in Food Systems should be: Inclusive: ensuring economic and social inclusion for all food system actors, especially smallholders, women, and youth; Sustainable: minimizing negative environmental impacts, conserving scarce natural resources, and strengthening resiliency against future shocks; Efficient: producing adequate quantities of food for global needs while minimizing postharvest loss and consumer waste; Nutritious and healthy: enabling the consumption of a diverse range of healthy, nutritious, and safe foods. These are ambitious goals that will require multidisciplinary effort-from engineering to life sciences, biotechnology, medical sciences, social sciences, and economic sciences. New technologies and scientific discoveries are the solutions to the increasing demand for sufficient, safe, healthy, and sustainable foods influenced by the increased public awareness of their importance.
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