Products related to Food:
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Innovation in Music: Technology and Creativity
Innovation in Music: Technology and Creativity is a groundbreaking collection bringing together contributions from instructors, researchers, and professionals.Split into two sections, covering composition and performance, and technology and innovation, this volume offers truly international perspectives on ever-evolving practices. Including chapters on audience interaction, dynamic music methods, AI, and live electronic performances, this is recommended reading for professionals, students, and researchers looking for global insights into the fields of music production, music business, and music technology.
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Sustainable Development and Pathways for Food Ecosystems : Integration and Synergies
Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a science-based reference which explores the roles played by agri-food ecosystems, their functions and needs, and the importance of the interdependencies among them.This book explores the relationships between food ecosystems, highlighting each entity’s role in transforming, preserving, and conserving the others.It is a vital resource of information on the ecosystems that surround the food supply chain and includes all processes, from primary production of food through consumption.The book covers the agricultural and farming phases; processing and transformation; storage and consolidation; packaging; transportation; the management of waste and losses; and the supply and conservation of enabling resources like materials, biodiversity, energy, and water.Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a useful reference for academics, researchers, policymakers, and industry professionals involved within the agri-food sector management.
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Food and Sustainability
Food and Sustainability is the first text on this topic to consistently and coherently bring together important concepts from different disciplines to introduce students to a common challenge: food sustainability.The book explores the issues related to our growing demand for food from the perspectives of disciplines ranging from environmental and social sciences, to public health.It examines food as a point of convergence across these disciplines, illustrating the need for a transdisciplinary approach to understand common challenges and opportunities in food systems.The issues discussed are exemplified in several case studies for each chapter, which provide a direct avenue for students to apply the principles and theories set out in each chapter to real-world problems.In addition, 'Food controversy' panels highlight how there is very often no one right answer to the problems being faced, and how different viewpoints and perspectives need to be weighed up alongside each other to come to workable resolutions. Online resources:Food sustainability is augmented by a range of online resources, which include:For students:· Hyperlinks to extended research readings· Practice quizzes to support independent study· Answers to in-text questions.For instructors: · Downloadable (PowerPoint) figures from the book· Answer sheets to the end of chapter questions· Suggested exam questions.
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Fashion and Environmental Sustainability : Entrepreneurship, Innovation and Technology
The wide range of topics that the book covers are organised into sections reflecting a cradle to grave view of how entrepreneurial, innovative, and tech-savvy approaches can advance environmental sustainability in the fashion sector.These sections include: sustainable materials; innovation in design, range planning and product development; sustainable innovations in fashion supply chains; sustainable innovations in fashion retail and marketing; sustainable alternatives for end-of-life and circular economy initiatives; and more sustainable alternative fashion business models.
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What is Food Technology 2?
Food Technology 2 is an advanced course that builds upon the foundational knowledge and skills gained in Food Technology 1. It delves deeper into the principles of food science, food processing, and food safety, while also exploring advanced techniques in food production and preservation. Students in Food Technology 2 may have the opportunity to work on more complex projects, such as developing new food products or optimizing food manufacturing processes. Overall, the course aims to provide students with a more comprehensive understanding of the food industry and the technological advancements driving innovation in food production.
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What is the efficiency of food digestion?
The efficiency of food digestion varies depending on the individual and the type of food consumed. On average, the human body is able to digest and absorb about 90-95% of the nutrients from the food we eat. Factors such as the type of food, the health of the digestive system, and individual metabolism can all impact the efficiency of food digestion. Overall, the body is highly efficient at breaking down and extracting nutrients from the food we consume to support our energy needs and overall health.
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Which animal has the best food conversion efficiency?
The animal with the best food conversion efficiency is the broiler chicken. Broiler chickens are specifically bred for meat production and have been optimized to efficiently convert feed into muscle. They have a high feed conversion ratio, meaning they require less feed to produce a pound of meat compared to other animals. This makes them one of the most efficient animals for meat production.
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How can one study food technology in Hamburg?
One can study food technology in Hamburg by enrolling in a relevant program at a university or technical college in the city. Hamburg offers several educational institutions that provide courses and degree programs in food technology, such as the Hamburg University of Applied Sciences and the Technical University of Hamburg. Prospective students can research the specific programs offered, admission requirements, and application procedures to pursue a degree in food technology in Hamburg. Additionally, they can explore opportunities for internships and practical training in the food industry within the city to gain hands-on experience.
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One Welfare Animal Health and Welfare, Food Security and Sustainability
This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability.Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment.It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective.Written by a team of international experts, and with a foreword by Andrea Gavinelli, Head of the Animal Welfare Unit in the Health and Food Safety Directorate General of the European Commission, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach.Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
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GABA in Plants : Biosynthesis, Plant Development, and Food Security
A comprehensive overview of the role played by GABA as a signaling molecule in plants In GABA in Plants: Biosynthesis, Plant Development, and Food Security, the editors deliver an expertly balanced discussion of the role played by GABA as a signaling molecule in plants, plant development, stress acclimation, as well as its potential impact on crop productivity under changing environmental conditions.From explorations of the discovery of GABA in plants to presentations of GABA biosynthesis pathways, GABA crosstalk with other metabolites, and GABA’s role in programmed cell death in plants, this book is an essential treatment of a four-carbon signaling molecule that may yet prove pivotal in sustaining crop production in the face of climate change.Readers will also find: A thorough introduction to GABA and its involvement in nodulation in and wounding stress in plantsComprehensive explorations of plant stress responses and tolerance mechanismsPractical discussions of GABA priming induced modulations in the redox homeostasis of plants under osmotic stressComplete treatments of GABA and heat, oxidative, cold, bacterial, mediated salt, and chilling stressors Perfect for students and scientists working in plant biology and physiology, crop protection, food security, nutrition, and biotechnology, GABA in Plants will also benefit professionals working in the agricultural, food, and pharmaceutical industries.
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Low-Cost, Low-Tech Innovation : New Product Development in the Food Industry
Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous.The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries.This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area.Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful.Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.
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Biofuels, Bioenergy and Food Security : Technology, Institutions and Policies
Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies explores the popular ‘Food versus Fuel’ debates, discussing the complex relationship between the biofuel and agricultural markets.From the importance of bioenergy in the context of climate change, to the potentially positive environmental consequences of growing second generation biofuels crops, this book provides important insights into the impact of policy, the technical implementation and the resulting impact of biofuels.The discussion of existing issues hindering the growth of the cellulosic biofuel industry and their remedies are particularly relevant for policy makers and others associated with the biofuel industry. Transferring information on bioenergy economy through the discussion of the current and emerging biofuel market, country specific case studies explain the existing biofuel policy and its consequences to both the energy and agricultural markets.Economic simulation models explain the future of the bioenergy markets. Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies is an invaluable resource to the students, scientific community, policy makers, and investors in the bioenergy industry.Students will benefit from a variety of perspectives on major societal questions in context of the interaction between food security and bioenergy.Its review of existing literature on the biofuel marker, investment opportunities, and energy independence provides a broad overview to allow informed decision making regarding the industry.
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What does the future of food technology look like?
The future of food technology looks promising, with advancements in areas such as plant-based alternatives, cellular agriculture, and precision fermentation. These technologies have the potential to create more sustainable and environmentally friendly food options, as well as address issues such as food security and nutrition. Additionally, innovations in food processing and packaging are likely to improve food safety and extend shelf life. Overall, the future of food technology holds great potential for creating a more efficient, sustainable, and diverse food system.
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Why is pneumatic technology prescribed in the food industry?
Pneumatic technology is prescribed in the food industry because it offers several advantages such as cleanliness, safety, and efficiency. Pneumatic systems are designed to be easily cleaned and sanitized, making them suitable for use in food processing and packaging. Additionally, pneumatic systems do not generate sparks, reducing the risk of fire or explosion in food production facilities. Furthermore, pneumatic technology allows for precise control and automation, leading to improved efficiency and productivity in food processing operations.
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What is the training for a specialist in food technology?
A specialist in food technology typically undergoes formal education in food science or a related field, such as food engineering or food chemistry. This training includes coursework in food processing, food safety, food microbiology, and food chemistry. Additionally, hands-on experience through internships or research projects is often a crucial component of the training to develop practical skills in food technology. Continuous learning and staying updated on the latest advancements in the field are also essential for a specialist in food technology to excel in their career.
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Which hardware is particularly suitable for the food technology course?
For a food technology course, hardware such as digital scales, thermometers, pH meters, and food processors would be particularly suitable. Digital scales are essential for accurately measuring ingredients, while thermometers and pH meters are necessary for monitoring temperature and acidity levels in food production. Food processors are useful for preparing and processing ingredients for various food products. These hardware tools are essential for students to gain hands-on experience and understanding of the technical aspects of food production.
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