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Encyclopedia of Food and Agricultural Ethics pp 1635–1641Cite as

Innovation in Food and Agriculture

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Synonyms

Factors of change in food and agriculture; New services and products in food and agriculture

Introduction

Innovation means change. In a case of food and agriculture, it can be the application of new proposals for raw material processing technology, packaging of products, new food additives, and new agricultural technologies. Innovation may lead to reducing or preventing adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions, as well as ensuring safety by inhibiting the development of some pathogenic microorganisms. Change can also provide healthier and more nutritious food. The food is tastier because of the prevention of adverse qualitative changes in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In addition, crops can be more abundant thanks to reduced exposure to diseases, adapted agricultural treatments, or higher resistance to changing weather...

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Author information

Authors and Affiliations

  1. Collegium of Socio-Economics, Warsaw School of Economics, Warsaw, Poland

    Andrzej Klimczuk

  2. Faculty of Management, University of Warsaw, Warsaw, Poland

    Magdalena Klimczuk-Kochańska

Authors
  1. Andrzej Klimczuk
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  2. Magdalena Klimczuk-Kochańska
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Corresponding author

Correspondence to Andrzej Klimczuk .

Editor information

Editors and Affiliations

  1. Department of Philosophy and Religion, University of North Texas, Denton, TX, USA

    David M. Kaplan

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Klimczuk, A., Klimczuk-Kochańska, M. (2019). Innovation in Food and Agriculture. In: Kaplan, D.M. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-024-1179-9_628

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