The rising human population needs more food and more energy for high-quality
life. Both requirements are in concurrence as far as the raw materials for food
production and for energy from renewable sources are often the same. This book
Author: Anna Aladjadjiyan
Publisher: BoD – Books on Demand
This book is devoted to food production and the problems associated with the satisfaction of food needs in different parts of the world. The emerging food crisis calls for development of sustainable food production, and the quality and safety of the food produced should be guaranteed. The book contains thirteen chapters and is divided into two sections. The first section is related to social issues rising from food insufficiency in the third world countries, and is titled "Sustainable food production: Case studies". The case studies of semi-arid Africa, Caribbean and Jamaica, Burkina Faso, Nigeria, Pacific Islands, Mexico and Brazil are discussed. The second section, titled "Scientific Methods for Improving Food Quality and Safety", covers the methods for control and avoidance of food contaminants. Substitution of chemical treatment with physical, rapid analytical methods for control of contaminants, problems in animal husbandry related to diary production and hormones in food producing animals, approaches and tasks in maize and rice production are in the covered by 6 chapters in this section.
Food processing permits that consumers have a big variety of foods available
and, as consequence, they have a more varied and balanced diet. Perhaps the
main advantage of food processing is that after processing foods are safer from a
Author: Westin Carrillo
Publisher: Scientific e-Resources
Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are basically related to food and agriculture. Biotechnology finds use in improvement of nutrition value of various kinds of foods to enhance the quality of human life. The application of recombinant DNA techniques to biological organisms, systems, and processes constitutes an exciting new biology that is being used to increase agricultural productivity and to improve the health of humans and animals. These advances coupled with those resulting from more traditional genetic and chemical approaches are having and will continue to have an enormous impact on the production of food throughout the world. Biotechnology is the use of livelihood systems and organisms to expand or make useful products, or any technical applications that uses organic systems, living organisms or derivatives thereof, to make or transform products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. A number of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional worth of food. Biotechnology in the production of enzymes to bring regarding desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other towering valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace.
Author: Mian N. Riaz
Publisher: CRC Press
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal
Since 1970 , annual growth rates in food production in Africa have fallen below
the rates of population growth . This is reflected in the fact that between 1970 and
1980 per capita food production declined at the rate of 1 % per annum . Between
Author: Markos Ezra
Publisher: Purdue University Press
Debilitating food shortages and tragic famines have been among the major problems facing many Sub-Saharan countries in Africa since the early 1970s. Ethiopia is one of the most severely affected countries in the region. The country's drought prone areas, on which this study focuses, are suffering from severe ecological degradation and food insecurity. The general trend in these areas represents the prevalence of disharmony between the natural resource base and the population to be sustained. This research explores the relationship between growing ecological degradation and declining agricultural productivity on the one hand and increasing population density on the other. It presents profound discussion on public awareness and perception about rural resources degradation and uncovers the social and demographic consequences of ecological degradation and food insecurity based on primary micro-level data collected from selected drought prone communities in Northern Ethiopia. Specifically, it attempts to measure the demographic changes that have taken place in the period 1984-1994 and interpret them in the context of demographic transition theory. It is argued that stress due to degradation of resources has compelled local people to realize the disadvantage of having a large number of children and apparently has led to fertility decline.
Issues in Food Production, Processing, and Preparation: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Production, Processing, and Preparation.
Issues in Food Production, Processing, and Preparation: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Production, Processing, and Preparation. The editors have built Issues in Food Production, Processing, and Preparation: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Production, Processing, and Preparation in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs.
Author: Parvinder S Bali
Publisher: OUP India
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.