Educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context
The first to offer a comprehensive discussion on sustainable food innovation
Offers a holistic approach to the two topics of the highest interest in the current and future food industry
Part of the book series: Sustainable Development Goals Series (SDGS)
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Table of contents (13 chapters)
About this book
This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed.
Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology.
This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
Editors and Affiliations
Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
About the editor
Dr Luca Serventi is a Senior Lecturer of Food Innovation and Coordinator for Bachelor of Food Science, Graduate Certificate and Graduate Diploma in Applied Science in the Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences at Lincoln University in Christchurch, New Zealand.
Book Title: Sustainable Food Innovation
Editors: Luca Serventi
Series Title: Sustainable Development Goals Series
Publisher: Springer Cham
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-12357-3Published: 17 March 2023
Softcover ISBN: 978-3-031-12360-3Due: 31 March 2024
eBook ISBN: 978-3-031-12358-0Published: 16 March 2023
Series ISSN: 2523-3084
Series E-ISSN: 2523-3092
Edition Number: 1
Number of Pages: XVI, 182
Number of Illustrations: 3 b/w illustrations, 29 illustrations in colour