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Innovations in the Food System: Exploring the Future of Food
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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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Keywords
- acceptance
- agri-food products
- agri-food supply chain
- alternative food networks (AFNs)
- alternative protein
- antioxidant and anti-inflammatory properties
- antioxidant features
- application prospect
- authenticity
- big data
- Biology, Life Sciences
- carboxymethyl cellulose
- casein
- Civil Economy (CE)
- Conservation
- cook–chill technology
- cost-sharing contracts
- Cricket
- dairy products
- E171 alternative
- Economy for the Common Good (ECG)
- Emotions
- entomophagy
- environmental change
- EVOO
- fisheries resources
- food industry
- food safety
- food sovereignty
- food supply chain
- food transparency
- Foods
- Grasshopper
- Health claim
- human needs
- human studies
- intention to buy
- interoperability
- jellyfish
- layered double hydroxides
- locust
- market demand
- Mathematics & science
- mealworm
- Mediterranean
- multi-group analyses
- n/a
- neophobia
- neuromarketing
- novel food
- nutritional quality
- nutritional traits
- olive mill wastewater
- organic calcium salts
- packaging
- Polyphenols
- price compensation
- pudding
- Quality
- quality safety
- Reference, information & interdisciplinary subjects
- Research & information: general
- rheological properties
- Safety
- safety perception
- Seafood
- search engine concept
- search engine visualisation
- shelf-life
- smart data
- sustainability
- sustainability index
- Sustainable development
- tara gum
- Technology, engineering, agriculture
- territoriality
- traceability
- traditional cheese
- vulnerable marine ecosystem
- white pigment
Links
DOI: 10.3390/books978-3-0365-5664-2Editions