Green Technologies in Food Production and Processing

  • Joyce I. Boye
  • Yves Arcand

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. The food chain

    1. Front Matter
      Pages 1-1
    2. Corinne Gendron, René Audet
      Pages 23-39
  3. Life cycle/environmental impact assessment

    1. Front Matter
      Pages 41-41
    2. John E. Hermansen, Thu Lan T. Nguyen
      Pages 43-60
    3. Frank Brentrup
      Pages 61-82
    4. Xavier P. C. Vergé, Devon E. Worth, Raymond L. Desjardins, Brian G. McConkey, James A. Dyer
      Pages 83-113
    5. Yves Arcand, Dominique Maxime, Reza Zareifard
      Pages 115-148
  4. Green technologies in food production

    1. Front Matter
      Pages 149-149
    2. Jonathan Vayssières, Mariana Cristina Rufino
      Pages 151-182
    3. Christian Schader, Matthias Stolze, Andreas Gattinger
      Pages 183-210
    4. Wayne Wakeland, Susan Cholette, Kumar Venkat
      Pages 211-236
  5. Green technologies in food processing

    1. Front Matter
      Pages 237-237
    2. Eric J. Beckman
      Pages 239-271
    3. John Shi, Sophia Jun Xue, Ying Ma, Yueming Jiang, Xingqian Ye, Dianyu Yu
      Pages 273-294
    4. Martin Mondor, Denis Ippersiel, François Lamarche
      Pages 295-326
    5. Benjamin K. Simpson, Xin Rui, Jiang XiuJie
      Pages 327-361
    6. Michael O. Ngadi, Mohsin Bin Latheef, Lamin Kassama
      Pages 363-411
    7. Stefan Grabowski, Joyce I. Boye
      Pages 413-441
    8. Susan E. M. Selke
      Pages 443-468
  6. Environmentally friendly approaches to R&D and QA

    1. Front Matter
      Pages 469-469
    2. Filomena Nazzaro, Florinda Fratianni, Raffaele Coppola
      Pages 471-494
    3. Anne Maltais, Joyce I. Boye
      Pages 495-518
    4. Joyce I. Boye, Anne Maltais, Steve Bittner, Yves Arcand
      Pages 519-540
    5. Teemu Santonen
      Pages 541-568
  7. Health and social perspectives

    1. Front Matter
      Pages 569-569
    2. Humayoun Akhtar
      Pages 571-605
    3. Barbara Burlingame, U. Ruth Charrondiere, Sandro Dernini, Barbara Stadlmayr, Stefano Mondovì
      Pages 643-657
  8. Joyce I. Boye, Yves Arcand
    Pages E1-E1
  9. Back Matter
    Pages 659-681

About this book


As we move into the future, decisions on food purchases will increasingly be influenced not only by price and quality but by social and environmental factors, such as the sustainability of technologies used for food production and processing and their environmental and health impacts. Growing consumer awareness about the impact of processing and production practices on the environment, the high energy consumption of certain processes, health impacts of some of the technologies used in processing, and a heightened social and industrial consciousness to reduce the carbon-footprint are examples of factors influencing food choice. These factors have been made quite evident in the recent “buy-local”, “fair-trade”, and “certified organic” trends. As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing. Some producers are already responding with the use of organic inputs in processing, use of recyclable and good-for-the-environment packaging, establishing just employer-employee relationships, and reducing animal testing in product development.


Green Technologies in Food Production and Processing provides a comprehensive review of the current status of the agriculture and agri-food sectors in regards to environmental sustainability and material and energy stewardship, and provides strategies that can be used by industries to enhance the use of environmentally-friendly technologies for food production and processing. The book further provides an in-depth look at some emerging analytical techniques for research and development which reduce solvent, chemical, and energy use. In addition, technologies to reduce the generation of process-induced toxins are also reviewed. In the last section of the book, a critical analysis of some of the challenges associated with the use of agricultural resources to grow biofuels and bio-based products are addressed. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail.

Editors and affiliations

  • Joyce I. Boye
    • 1
  • Yves Arcand
    • 2
  1. 1.Food Research & Development CentreAgriculture and Agri-Food CanadaSt.-HyacintheCanada
  2. 2.Food Research & Development CentreAgriculture and Agri-Food CanadaSt.-HyacintheCanada

Bibliographic information

  • DOI
  • Copyright Information Her Majesty the Queen, in Right of Canada 2012
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-1586-2
  • Online ISBN 978-1-4614-1587-9
  • Series Print ISSN 1571-0297
  • Buy this book on publisher's site