Overview
Examines the role of technology in food production from a pluralistic perspective, with chapters from experts in sociology, agronomy, nutrition, and ethics
Provides a critical analysis of the food security imperative and the issue of food waste
Addresses the ecological imperative of the last decades and how it has affected both production and consumption in unprecedented ways
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Table of contents (9 chapters)
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Front Matter
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Food Tech, Raw Materials and Trends
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Front Matter
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Food Tech, Society and Industry
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Front Matter
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Back Matter
Keywords
About this book
This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues.
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.
Editors and Affiliations
About the editors
Cinzia Piatti is a research associate in the Department of Social Transformation and Agriculture at the University of Hohenheim in Stuttgart, Germany.
Forough Khajehei is a research associate in the Department of Crop Science at the University of Hohenheim.
Simone Graeff-Hönninger is a professor in the Institute of Crop Science at the University of Hohenheim.
Bibliographic Information
Book Title: Food Tech Transitions
Book Subtitle: Reconnecting Agri-Food, Technology and Society
Editors: Cinzia Piatti, Simone Graeff-Hönninger, Forough Khajehei
DOI: https://doi.org/10.1007/978-3-030-21059-5
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-21058-8Published: 04 November 2019
Softcover ISBN: 978-3-030-21061-8Published: 04 November 2020
eBook ISBN: 978-3-030-21059-5Published: 23 October 2019
Edition Number: 1
Number of Pages: XX, 174
Number of Illustrations: 1 b/w illustrations, 1 illustrations in colour
Topics: Food Science, Science and Technology Studies, Agriculture
Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma