Food Losses, Sustainable Postharvest and Food Technologies

By: Charis M. Galanakis (Editor)

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Paperback | 21 May 2021 | Edition Number 1

At a Glance

Paperback
408 Pages

Dimensions(cm)
22.9 x 15.2 x 2.13

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RRP $378.95

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The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction.

Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products.

Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment.

Thoroughly explores modern non-thermal technologies in postharvest treatment
Discusses the implications for postharvest technology research, policies and practices
Analyzes the potentiality and sustainability of already commercialized processes and products

Industry Reviews

"Food loss and waste has become an ever-increasing topic of discussion and concern amongst concerned global citizens, scientists and governments. The figures which are reported make us all realise that as food professionals we should be looking into food loss and waste reduction to combat gloabl hunger and improve food and nutrition security. This book provides an excellent compilation of scientific facts and possible solutions...." --FST Magazine (Society for South Afrian Association for Food Science and Technology

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