Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability

8.2 Creating 3D printed food from pixels and digital models What if supermarkets of the future are able to offer ... To reflect on possible answers, our journey starts with exploring the use of 3D food printers to create, design, ...

Author: Sonia Massari

Publisher: Woodhead Publishing

ISBN: 9780128178225

Category: Business & Economics

Page: 372

View: 752

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory Considers impacts, use assessments, and scalability assets when presenting projects and case studies Addresses practical problems in food design
Categories: Business & Economics

Exploring the Nutrition and Health Benefits of Functional Foods

Exploring the Nutrition and Health Benefits of Functional Foods

Current Pharmaceutical Design, 9(16), 1309–1323. doi:10.2174/1381612033454883 PMID:12769739 Konuspayeva, G., Faye, B., & Loiseau, G. (2009). ... Food-derived bioactive peptides - opportunities for designing future foods.

Author: Shekhar, Hossain Uddin

Publisher: IGI Global

ISBN: 9781522505921

Category: Medical

Page: 523

View: 949

Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.
Categories: Medical

Case Studies on Food Experiences in Marketing Retail and Events

Case Studies on Food Experiences in Marketing  Retail  and Events

In Part 4 of the book, three cases on food experiences in the event and tourism context are illustrated in ... In Chapter 16, The Future of Food Experiences, Doppler and Steffen explore future developments in the context of food ...

Author: Susanne Doppler

Publisher: Woodhead Publishing

ISBN: 9780128177938

Category: Business & Economics

Page: 236

View: 236

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment. This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior. Presents the challenges customers face in their away-from-home food shopping Explains how customer food experiences can be created Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences
Categories: Business & Economics

Designing with Smell

Designing with Smell

People didn't know what to think, which was an intentional effect of the project design – to create imaginative openings where participants could explore their own thoughts about the future of food, and become more aware of their ...

Author: Victoria Henshaw

Publisher: Routledge

ISBN: 9781317354611

Category: Architecture

Page: 286

View: 324

Designing with Smell aims to inspire readers to actively consider smell in their work through the inclusion of case studies from around the world, highlighting the current use of smell in different cutting-edge design and artistic practices. This book provides practical guidance regarding different equipment, techniques, stages and challenges which might be encountered as part of this process. Throughout the text there is an emphasis on spatial design in numerous forms and interpretations – in the street, the studio, the theatre or exhibition space, as well as the representation of spatial relationships with smell. Contributions, originate across different geographical areas, academic disciplines and professions. This is crucial reading for students, academics and practitioners working in olfactory design.
Categories: Architecture

Experiencing Food Designing Sustainable and Social Practices

Experiencing Food  Designing Sustainable and Social Practices

Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, ... We suggest that future work should explore more of those concepts to expand the set of strategies available to chefs ...

Author: Ricardo Bonacho

Publisher: CRC Press

ISBN: 9781000285109

Category: Technology & Engineering

Page: 165

View: 485

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
Categories: Technology & Engineering

Exploring Food and Urbanism

Exploring Food and Urbanism

I noted in 1990 that how food is grown, transported, bought, cooked, eaten, cleaned up and disposed of has significant effects on creating a sustainable, resilient and convivial future (Parham 1990, npr). By the time I came to write ...

Author: Susan Parham

Publisher: Routledge

ISBN: 9781000440751

Category: Architecture

Page: 144

View: 768

Exploring Food and Urbanism looks at the ways food and cities interconnect in a diversity of places across the globe. The book’s focus moves from transformations in feeding the city and its hinterland in Istanbul, Turkey, through neighbourhoods struggling with food access in Blantyre, Malawi, to the challenges in making convivial public food spaces in Cairo. It explores everyday buying practices in Islamabad food markets that reflect wider changes in food cultures in Pakistan. The possibilities for growing food in suburban Cape Town in South Africa are tested, while possibilities for sharing meals using online methods to bring cooks and eaters together are considered across the Netherlands. This edited volume makes clear that globally food is critical to sustainable urbanism everywhere across cities from kitchens to gardens, food markets, food shops, streets, squares, neighbourhoods, cities, suburbs, and hinterlands. It shows how food cultures, practices, and economics are closely intertwined with how places are planned and designed even if this is not always fully recognised. The editors of the book conclude that food can and should contribute to responding to the challenges presented by the worsening climate emergency through a focus on sustainable urbanism. The chapters in this book were originally published as a special issue of the Journal of Urbanism.
Categories: Architecture

The Bloomsbury Handbook of Food and Popular Culture

The Bloomsbury Handbook of Food and Popular Culture

Food by Design. London: Booth-Clibborn. ... “Architectural theatricality: a food design perspective in hospitality studies. ... Eat Design. Vienna: Metroverlag. The Future Laboratory. 2008. Create. Eating, Design and Future Food.

Author: Kathleen Lebesco

Publisher: Bloomsbury Publishing

ISBN: 9781474296229

Category: Social Science

Page: 368

View: 152

The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Categories: Social Science

Future Directions for the European Shrinking City

Future Directions for the European Shrinking City

These included an analysis of food growing opportunities in Hatfield and the exploration of barriers to the uptake of ... It was theorised that some of the food-centred design visualisations could be taken into account in the future ...

Author: William J.V. Neill

Publisher: Routledge

ISBN: 9781317600862

Category: Architecture

Page: 228

View: 594

Urban shrinkage is rising to the top of the political agenda in Europe as more cities are shrinking in the prolonged economic downturn we encounter. Coupled with unprecedented budgetary austerity and rapidly ageing populations, ‘stagnating’ and ‘shrinking’ cities have emerged as a key challenge for policy and practice for decades to come. Local actors need to find new ways of collaborating across sectors, agencies and disciplines to unlock opportunities for interventions that mitigate the worst effects of urban shrinkage and long-term decline. Future Directions for the European Shrinking City focuses on policy and planning interventions that can be taken by municipalities and their local stakeholders to tackle stagnation and decline. With case studies from a range of European countries this book proposes ways to tackle shrinkage through governance, policy, planning, social, economic and management interventions. Edited by William J.V. Neill and Hans Schlappa, this book is ideally suited for policy makers and practitioners in urban planning, regeneration, and economic development dealing with pressing spatial and socio-economic issues on a European scale.
Categories: Architecture

Future Foods

Future Foods

Extrusion-Based Food Printing for Digitalized Food Design and Nutrition Control. Journal of Food Engineering 220:1–11. Spence, C. 2017. Gastrophysics: The New Science of Eating. New York: Viking.

Author: David Julian McClements

Publisher: Springer

ISBN: 9783030129958

Category: Technology & Engineering

Page: 395

View: 242

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Categories: Technology & Engineering

Business Transformation for a Sustainable Future

Business Transformation for a Sustainable Future

Space10: a collaborative service platform for the design and development of innovative, sustainable solutions According to ... Another project is Future Food Today: a cookbook with a collection of recipes developed in the test kitchen.

Author: Samuel Petros Sebhatu

Publisher: Routledge

ISBN: 9781000411652

Category: Business & Economics

Page: 252

View: 971

Interconnecting the concepts of sustainability, innovation and transformation, this book explains how organizations have successfully transformed themselves and wider society to foster a more sustainable future, and identifies the difficulties and challenges along the way. Part of the Principle of Responsible Management Education (PRME) series, the book promotes a strong voice for meeting sustainability challenges for transformative change in a globalized world through business education and practice. A transition to a more sustainable way of doing business can only be attained by combining technology with profound system innovations and lifestyle changes. The chapters in the book, each written by a strong and well-recognized team of researchers in the field, open up the discussion about a new partnership between sustainability, innovation, and transformation that includes the global society (big world), the biosphere (small planet), and also requires a deep mind shift. The book presents cases from business (including Ikea and Eataly) and other service networks including the Base of the Pyramid (BoP), and illustrates how these organizations have transformed themselves for a sustainable future. The research perspectives are macro (policies and legislation), meso (institutional practices) and micro (business practices and individual behavior). This book is where research meets real-world business and societal practice. The chapters are grounded in business research, specifically the interdependencies between sustainability, innovation, and transformation, which makes for a robust basis for describing, explaining, and understanding the complex challenges faced by business and society in the 21st century. The book is intended for graduate- and postgraduate-level students and executive education with implications for practitioners. Furthermore, it contributes to multidisciplinary research in the field of interaction between business and society with a view to extending the firm-centric view to encompass a broader, systemic, and dynamic understanding of business and societal transformation.
Categories: Business & Economics

Designing Future Cities for Wellbeing

Designing Future Cities for Wellbeing

In particular, Stephen Clune and Serena Pollastri explore the relationship between food and wellbeing in cities, and target the role that design can play in thinking about food and wellbeing in the future. Their chapter discusses the ...

Author: Christopher T. Boyko

Publisher: Routledge

ISBN: 9780429894466

Category: Architecture

Page: 232

View: 451

Designing Future Cities for Wellbeing draws on original research that brings together dimensions of cities we know have a bearing on our health and wellbeing – including transportation, housing, energy, and foodways – and illustrates the role of design in delivering cities in the future that can enhance our health and wellbeing. It aims to demonstrate that cities are a complex interplay of these various dimensions that both shape and are shaped by existing and emerging city structures, governance, design, and planning. Explaining how to consider these interconnecting dimensions in the way in which professionals and citizens think about and design the city for future generations’ health and wellbeing, therefore, is key. The chapters draw on UK case and research examples and make comparison to international cities and examples. This book will be of great interest to researchers and students in planning, public policy, public health, and design.
Categories: Architecture

The magical world of soil biodiversity

The magical world of soil biodiversity

She specialized in Food Innovation, exploring the ecosystem inside the food industry, and became a co-author of the publication 'The Future of Food Service'. As an instructional designer at the Future Food Institute, she designed and ...

Author:

Publisher: Food & Agriculture Org.

ISBN: 9789251342497

Category: Technology & Engineering

Page: 168

View: 298

In the framework of World Soil Day 2020, the Food and Agriculture Organization of the United Nations (FAO), the International Union of Soil Sciences (IUSS), and the Global Soil Partnership (GSP) launched a children's book contest on Soil Biodiversity with the motto "Keep soil alive, protect soil biodiversity". The book contest on soil biodiversity has given visibility to the importance of soil organisms and raised awareness on the urgency of protecting soil biodiversity. The soil biodiversity book competition highlights the importance of soil organisms and raises awareness of the urgent need to protect soil biodiversity among a young audience (children aged 6-11 years). This collection of 10 stories includes the best entries received from a total of 80 books spanning over 60 countries.
Categories: Technology & Engineering

The Art Teacher s Guide to Exploring Art and Design in the Community

The Art Teacher s Guide to Exploring Art and Design in the Community

By acknowledging students' excitement about visiting fast-food restaurants, we can encourage students to expand on the subject in order to come up with their own designs and plans for kidfriendly restaurants of the future.

Author: Ilona Szekely

Publisher: Bloomsbury Publishing

ISBN: 9781350096325

Category: Education

Page: 208

View: 221

How can community art build connection in diverse communities? Where is the art in contemporary libraries? How do you bring subway art into the classroom? Drawing on an abundance of examples from Finland, Italy, New Zealand, Spain and the USA, including the NYC 2nd Ave Subway, the Detroit's Heidelberg Project, the Favel Painting Foundation and bicycle rack sculpture, Szekely inspires readers to look beyond the classroom walls to develop meaningful art experiences for students. She shows the myriad art forms, media expressions, and design professions that have the influence and potential to shape the local environment, reaching far beyond the traditional museum and gallery venue. Underpinned by a clear philosophical foundation, the field-tested approaches show readers how to go beyond the study of reproductions or dwelling on of the masters who are framed in art museums, instead having meaningful art experiences using everyday objects and diverse collective experiences. She also shows that innovative and exciting art lessons don't need large amounts of funding, transportation or even a museum within the local community. Each chapter includes photographs, talking points and key lesson ideas along with links to further resources.
Categories: Education

Food Industry Design Technology and Innovation

Food Industry Design  Technology and Innovation

At Nestlé, his roles have included Head of the Department of Food Technology, Head of the Combined Science and ... to Art Center's traditional transdisciplinary studios, partnering with sponsors to explore future market opportunities.

Author: Helmut Traitler

Publisher: John Wiley & Sons

ISBN: 9781118733264

Category: Science

Page: 312

View: 474

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.
Categories: Science

Food Futures

Food Futures

Food Futures shows innovative ways of looking towards food production and consumption.

Author: Chloé Rutzerveld

Publisher: Bis Publishers

ISBN: 9063695179

Category:

Page: 120

View: 676

Food Futures shows innovative ways of looking towards food production and consumption. It involves the reader in possible food futures and gives them hands-on tools to start exploring, cooking and fantasizing about what we are going to eat in the future.
Categories:

Food and Urbanism

Food and Urbanism

the final third of the book explored places that have kept or re-invigorated the food landscapes of their ... the kinds of planning and design tools which may help protect and sustain peri-urban food production into the future, ...

Author: Susan Parham

Publisher: Bloomsbury Publishing

ISBN: 9780857854742

Category: Social Science

Page: 376

View: 243

Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.
Categories: Social Science

Resources in Education

Resources in Education

Part One explores structural arrangements that segment the labor market into jobs at various earnings levels . ... ( EM ) ED 142 689 CE 011 147 Powers , Thomas F. Forecasting the Future Food Service World of Work . Final Report .

Author:

Publisher:

ISBN: PSU:000068696689

Category: Education

Page:

View: 950

Categories: Education

Gastrophysics

Gastrophysics

34 D. Jurafsky, The Language of Food: A Linguist Reads the Menu (New York: Norton, 2014); S. Muston, 'On the menu: Sharing plates and family-style dining are in, courses are out' ... Design and Future Food (Berlin: Gestalten, 2008), pp.

Author: Charles Spence

Publisher: Penguin UK

ISBN: 9780241977736

Category: Psychology

Page: 336

View: 187

'The scientist changing the way we eat' Guardian A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE Why do we consume 35% more food when eating with another person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways. He reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we taste and influence what others experience. Freakonomics for food, meal-times will genuinely never be the same again. ***** 'Popular science at its best' Daniel J. Levitin, author of The Organized Mind 'Spence allows people to appreciate the multisensory experience of eating' The New Yorker 'Wonderfully curious and thought-provoking . . . brilliant' Bee Wilson
Categories: Psychology

Black Food

Black Food

With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious ...

Author: Bryant Terry

Publisher: 4 Color Books

ISBN: 9781984859730

Category: Cooking

Page: 320

View: 412

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY TIME OUT AND PUBLISHERS WEEKLY • “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Categories: Cooking

Agriculture Food Systems To 2050 Global Trends Challenges And Opportunities

Agriculture   Food Systems To 2050  Global Trends  Challenges And Opportunities

The future imagined: Exploring fiction as a means of reflecting on today's Grand Societal Challenges and tomorrow's options. Futures, 86, pp. ... 3d printing technologies applied for food design: Status and prospects. J. Food Eng., 179 ...

Author: Rachid Serraj

Publisher: World Scientific

ISBN: 9789813278363

Category: Business & Economics

Page: 680

View: 188

This book features a comprehensive foresight assessment, exploring the pressures — threats as well as opportunities — on the global agriculture & food systems between now and 2050. The overarching aim is to help readers understand the context, by analyzing global trends and anticipating change for better planning and constructing pathways from the present to the future by focusing on the right questions and problems. The book contextualizes the role of international agricultural research in addressing the complex challenges posed by UN 2030 Agenda and beyond, and identifies the decisions that scientific leaders, donors and policy makers need to take today, and in the years ahead, to ensure that a global population rising to nine billion or more combined with rising incomes and changing diets can be fed sustainably and equitably, in the face of the growing climate threats.
Categories: Business & Economics