Food Tech Transitions

Reconnecting Agri-Food, Technology and Society

  • Cinzia Piatti
  • Simone Graeff-Hönninger
  • Forough Khajehei

Table of contents

  1. Front Matter
    Pages i-xx
  2. Food Tech, Raw Materials and Trends

    1. Front Matter
      Pages 1-1
    2. Forough Khajehei, Cinzia Piatti, Simone Graeff-Hönninger
      Pages 3-22
    3. Mehrdad Niakousari, Sara Hedayati, Zahra Tahsiri, Hamide Mirzaee
      Pages 23-47
    4. Bernhard Trierweiler, Christoph H. Weinert
      Pages 49-63
    5. Catalina Acuña-Gutiérrez, Stefanny Campos-Boza, Andrés Hernández-Pridybailo, Víctor M. Jiménez
      Pages 65-79
  3. Food Tech, Society and Industry

    1. Front Matter
      Pages 95-95
    2. Ioannis Skartsaris, Cinzia Piatti
      Pages 97-110
    3. Cinzia Piatti, Forough Khajehei
      Pages 111-127
  4. Back Matter
    Pages 171-174

About this book


Technological innovation has been one of the driving forces behind all major shifts in production and consumption patterns. The food industry, predicated on technology and continuous innovation, is now entering a transition age, as scientific advancements restructure what people eat and how people think about food. The editors of Food Tech Transitions provide a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change.

The book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an introductory section, which provides an overview of the technological and ecological changes currently shaping the food industry and society at large, the book tackles recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues, while also analyzing the implications and challenges brought on by rapid change.

Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic).

The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.  


food technology raw material new food products consumption politics food waste consumer preference

Editors and affiliations

  • Cinzia Piatti
    • 1
  • Simone Graeff-Hönninger
    • 2
  • Forough Khajehei
    • 3
  1. 1.Department of Societal Transition and AgricultureUniversity of HohenheimStuttgartGermany
  2. 2.Institute of Crop ScienceUniversity of HohenheimStuttgartGermany
  3. 3.Institute of Crop ScienceUniversity of HohenheimStuttgartGermany

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods