Food Science, Production, and Engineering in Contemporary Economies (Hardcover)

As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.

General

Imprint:	IGI Global
Country of origin:	United States
Series:	Advances in Environmental Engineering and Green Technologies
Release date:	May 2016
First published:	2016
Editors:	Andrei Jean-Vasile
Dimensions:	229 x 152 x 27mm (L x W x T)
Format:	Hardcover
Pages:	455
ISBN-13:	978-1-5225-0341-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-5225-0341-2
Barcode:	9781522503415

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