© 2019

Raw Material Scarcity and Overproduction in the Food Industry


Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi
    Pages 1-12
  3. Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi
    Pages 13-29
  4. Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi
    Pages 31-41
  5. Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi
    Pages 43-54

About this book


This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.


Bee Monitoring Carbon Footprint Dairy Products Fishmeal Food Fraud Food Overproduction Food Safety Modernization Act Phosphorus Footprint Seasonal Cycle Water Footprint

Authors and affiliations

  1. 1.Department of Biochemistry and Molecular BiologyPennsylvania State UniversityUniversity Park, State CollegeUSA
  2. 2.Saputo Dairy Foods USA, LLCDallasUSA
  3. 3.Al-Balqa'a Applied UniversityAl-SaltJordan

About the authors

Suresh D. Sharma, Ph.D., is an Assistant Research Professor at the Department of Biochemistry and Molecular Biology at Penn State University (Pennsylvania, USA). His research focuses on understanding diabetes, sleep apnea and various viral diseases at the molecular level. Dr. Sharma has published numerous papers in international, peer-reviewed journals, and has presented talks at several international conferences and symposiums. He is also a member of the American Society of Virology.

Arpan R. Bhagat, Ph.D., FSPCA PCQI Lead Instructor, received his M.S. from the University of Georgia and Ph.D. from Purdue University. Between 2009 and 2018, he worked in the RTE meals & beverages, cheese & dairy, and airline catering industries. Arpan is a member of the International Association for Food Protection (IAFP). In his current role as a food safety manager, he develops and manages policies and procedures to ensure FSMA and PMO compliance for ESL and aseptic fluid milks and cultured dairy products. He has also co-authored two books – ‘The Influence of Chemistry on New Foods and Traditional Products’ and ‘Foods of Non-Animal Origin’ – in the SpringerBrief series in Chemistry of Foods.

Salvatore Parisi, PhD, FSPCA PCQI, obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Between 1994 and 2010, Dr Parisi has been involved in different chemical activities working and travelling in different countries around the world, including the United Kingdom, Spain, France, Czech Republic, and United States of America. Prof Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods; he is also an associate of AOAC International, USA, Southern California Section, serving in the AOAC Official Methods of AnalysisSM (OMA) Expert Review Panel (ERP) for Fertilizers, the AOAC SPIFAN ERP for 2- and 3-MCPD & Glycidyl Esters, and nine different AOAC working groups. He also co-authored the “Stakeholders’ Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food Allergens”, recently published in the Journal of AOAC International. More recently, He has served as Special Guest Editor for the Journal of AOAC International in 2018 with a Section concerning antibiotics and antimicrobials in foods. He is Visiting Assistant Professor at Al Balqa’a Applied University, Jordan. Prof Parisi also works actively with the Associazione ‘Componiamo il Futuro’ (COIF), Palermo, Italy.

Bibliographic information

  • Book Title Raw Material Scarcity and Overproduction in the Food Industry
  • Authors Suresh D. Sharma
    Arpan R. Bhagat
    Salvatore Parisi
  • Series Title SpringerBriefs in Molecular Science
  • Series Abbreviated Title SpringerBriefs in Molecular
  • DOI
  • Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Softcover ISBN 978-3-030-14650-4
  • eBook ISBN 978-3-030-14651-1
  • Series ISSN 2191-5407
  • Series E-ISSN 2191-5415
  • Edition Number 1
  • Number of Pages VI, 54
  • Number of Illustrations 3 b/w illustrations, 5 illustrations in colour
  • Topics Food Science
    Sustainable Development
  • Buy this book on publisher's site
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods