Food Engineering Innovations Across the Food Supply Chain

Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow

• Publisher: Academic Press
• Year: 2021
• Print ISBN: 9780128212929
• eBook ISBN: 9780323853590
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. - Focuses on innovation across the food supply chain beyond the traditional food engineering discipline - Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs - Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Table of contents

• Food Engineering Innovations Across the Food Supply Chain
• Cover
• Title Page
• Copyright
• Table of Contents
• Contributors
• About the editors
• Preface
• Chapter 1 Understanding and building resilience in food supply chains
• Chapter 2 Sustainable food systems
• Chapter 3 Sustainability of the food supply chain; energy, water and waste
• Chapter 4 Recovery of high-value compounds from food by-products
• 5 Recent developments in fermentation technology: toward the next revolution in food production
• 6 Strategies to mitigate protein deficit
• 7 Key technological advances of extrusion processing
• 8 Key technological advances and industrialization of continuous flow microwave processing for foods and beverages
• 9 Update on emerging technologies including novel applications: radio frequency
• 10 Recent advances in freezing processes: an overview
• Chapter 11 Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand
• 12 Novel drying technologies using electric and electromagnetic fields
• 13 Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials
• Chapter 14 Dairy encapsulation systems by atomization-based technology
• Chapter 15 Three-dimensional (3D) food printing—an overview
• 16 Mathematical modeling—Computer-aided food engineering
• 17 Chlorine dioxide technologies for active food packaging and other microbial decontamination applications
• 18 Polymer packaging for in-pack thermal pasteurization technologies
• 19 Innovations in Australia—A historical perspective
• 20 Industry 4.0 and the impact on the agrifood industry
• 21 Food Industry 4.0: Opportunities for a digital future
• 22 Potential applications of nanosensors in the food supply chain
• 23 Sensors for food quality and safety
• 24 Re-engineering bachelor’s degree curriculum in food engineering: Hypothesis and proposal
• Chapter 25 Experience-based learning: Food solution projects
• Chapter 26 Food engineering innovations across the food supply chain: debrief and learnings from the ICEF13 congress and the future of food engineering
• Index