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Sustainable Food Innovation

Editors:

  • 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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Softcover Book USD 159.99
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Hardcover Book USD 159.99
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Table of contents (13 chapters)

  1. Front Matter

    Pages i-xvi
  2. Food Sustainability

    • Damir Dennis Torrico, Xin Nie, Luca Serventi
    Pages 1-11
  3. Carbohydrates for Energy

    • Caren Wibawa, Yilan Huang, Daniel Henry Patterson, Ziqian Feng, Luca Serventi
    Pages 13-28
  4. Carbohydrates for Fibre

    • Sophie Carr Paterson, Toni Christina Mulholland, Annu Mehta, Luca Serventi
    Pages 29-43
  5. Protein

    • Jordan Scott Russell, Yelyzaveta Khorozova, Annu Mehta, Luca Serventi
    Pages 45-58
  6. Lipids

    • Luca Serventi, Kaichao Yang, Congyi Liu, Mary Tanyitiku, Minoo Mohajer
    Pages 59-71
  7. Minerals

    • Luca Serventi, Georgia Mary Rose Wilson, Qiao Chen, Yukun Li, Mary Tanyitiku, Ziqian Feng
    Pages 73-90
  8. Water Soluble Vitamins

    • Luca Serventi, Isabelle Keeling, Amelia Harris, Anna Craig, Marcia Rose Adams, Yingxin Bi et al.
    Pages 91-106
  9. Fat Soluble Vitamins

    • Luca Serventi, Yuxuan Wang, Ziqian Feng, Mary Tanyitiku
    Pages 107-117
  10. Bioactive Compounds from Food and Their Applications in the Treatment of Type 2 Diabetes

    • Keegan Burrow, Scout Fletcher, Hannah Lee, Luca Serventi
    Pages 119-133
  11. Understanding New Foods: Alternative Protein Sources

    • Jeff Caminiti, Aishwarya Badiger, Omega Amoafo, Luca Serventi
    Pages 135-146
  12. Understanding New Foods: Upcycling

    • Miranda Mirosa, Phil Bremer
    Pages 147-156
  13. Understanding New Foods: Water Quality

    • Yingxin Bi, Rafael Jimenez-Flores, Luca Serventi
    Pages 169-180
  14. Back Matter

    Pages 181-182

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

    Luca Serventi

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.


Bibliographic Information

Buy it now

Buying options

eBook USD 119.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 159.99
Price excludes VAT (USA)
This title has not yet been released. You may pre-order it now and we will ship your order when it is published on 31 Mar 2024.
  • Compact, lightweight edition
  • Free shipping worldwide - see info
Hardcover Book USD 159.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access