by Francisco J. Barba; Predrag Putnik; Danijela Bursac Kovacevic
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Healthprovides
an overview of the challenges and future perspectives related to
nutrition, public health, and sustainability. The book addresses
strategies to reduce fat, trans fat, saturated fat, sugar, and salt
consumption, while also exploring the manufacturing, safety, and
toxicology of new food manufacturing.
This book
examines commercial labeling and nutritional education, nutrigenomics
and public health, and provides coverage of the valorization of waste
and by-products from the food industry. Nutrition researchers and
practitioners, food scientists, technologists, engineers, agronomists,
food product developers, medical and public health professionals, and
postgraduate students focused in food science and nutrition are sure to
find this reference work a welcomed addition to their libraries.
- Contains innovative strategies to achieve a healthy diet through the design of new food products
- Provides
comprehensive information related to agriculture, nutrition, food
industry, government, and sustainable waste management and details their
roles in addressing food waste
- Explores
the ways in which innovative approaches, used to valorize and give an
added value to agri-food waste and by-products, ensure the
sustainability of the production process
- Presents
nutritive education about reducing empty calories by lowering
consumption of fats, sugars, and other high-calorie nutrients
- Delineates
the roles of food industry and government in shaping the best policies
for the general public and the design of new products
