Innovations in the Food System: Exploring the Future of Food
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 sho...
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Format: | Electronic Book Chapter |
Language: | English |
Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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Online Access: | DOAB: download the publication DOAB: description of the publication |
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100 | 1 | |a Clodoveo, Maria Lisa |4 edt | |
700 | 1 | |a Clodoveo, Maria Lisa |4 oth | |
245 | 1 | 0 | |a Innovations in the Food System: Exploring the Future of Food |
260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2022 | ||
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520 | |a 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. | ||
540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
546 | |a English | ||
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653 | |a foods | ||
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653 | |a shelf-life | ||
653 | |a sustainability | ||
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653 | |a application prospect | ||
653 | |a sustainable development | ||
653 | |a dairy products | ||
653 | |a territoriality | ||
653 | |a safety perception | ||
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653 | |a multi-group analyses | ||
653 | |a olive mill wastewater | ||
653 | |a polyphenols | ||
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653 | |a pudding | ||
653 | |a rheological properties | ||
653 | |a entomophagy | ||
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653 | |a mealworm | ||
653 | |a grasshopper | ||
653 | |a cricket | ||
653 | |a locust | ||
653 | |a acceptance | ||
653 | |a alternative protein | ||
653 | |a neophobia | ||
653 | |a smart data | ||
653 | |a search engine concept | ||
653 | |a search engine visualisation | ||
653 | |a interoperability | ||
653 | |a food supply chain | ||
653 | |a food safety | ||
653 | |a nutritional quality | ||
653 | |a traceability | ||
653 | |a authenticity | ||
653 | |a food transparency | ||
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653 | |a Civil Economy (CE) | ||
653 | |a Economy for the Common Good (ECG) | ||
653 | |a agri-food supply chain | ||
653 | |a quality safety | ||
653 | |a price compensation | ||
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653 | |a EVOO | ||
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653 | |a nutritional traits | ||
653 | |a organic calcium salts | ||
856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/6273 |7 0 |z DOAB: download the publication |
856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/93844 |7 0 |z DOAB: description of the publication |