Food Technology Disruptions

Front-Matter_2021_Food-Technology-Disruptions
	Food Technology Disruptions
Copyright_2021_Food-Technology-Disruptions
	Copyright
Contributors_2021_Food-Technology-Disruptions
	Contributors
Preface_2021_Food-Technology-Disruptions
	Preface
Chapter-1---Introduction-to-food-disruptions_2021_Food-Technology-Disruption
	1. Introduction to food disruptions
		1.1 Introduction
			1.1.1 Challenges and opportunities presented by the need to meet food sustainability
			1.1.2 What are disruptive technologies?
			1.1.3 Orders of magnitude for disruptive technologies
			1.1.4 Strategic funding initiatives to identify and accelerate DTs, a case study from the republic of Ireland
		1.2 Potential technology, product and business service disruptors in food for 2020 and beyond
			1.2.1 Trend toward microbial and plant-based disruptive innovations, next-generation protein sources, and alternative food ingred ...
			1.2.2 Other innovation that will inform food disruption
		1.3 Summary
		References
		Further reading
Chapter-2---Personalized-nutrition-and-omics-technolog_2021_Food-Technology-
	2. Personalized nutrition and omics technologies: current status and perspectives
		2.1 Introduction
			2.1.1 Personalized nutrition: historical background, significance, and strategies
		2.2 From omics to systems biology
			2.2.1 Nutrigenetics and nutrigenomics
			2.2.2 Epigenetics
			2.2.3 Proteomics and nutriproteomics
			2.2.4 Metabolomics and nutrimetabolomics
			2.2.5 Meta-omics approaches
			2.2.6 Big data and machine learning
		2.3 Conclusions and future perspectives
		2.4 Fundings
		References
Chapter-3---Innovations-in-functional-foods-dev_2021_Food-Technology-Disrupt
	3. Innovations in functional foods development
		3.1 Introduction
		3.2 Role of carbohydrates in functional food development
			3.2.1 Application of carbohydrates in functional food products
				3.2.1.1 Bakery products
				3.2.1.2 Meat products
				3.2.1.3 Soft and alcoholic drinks
				3.2.1.4 Dairy products
				3.2.1.5 Emulsions
				3.2.1.6 Extruded products
				3.2.1.7 Edible films and food-grade coatings
		3.3 Proteins
			3.3.1 Proteins from oil processing by-products
			3.3.2 Proteins from marine by-products and algae
			3.3.3 Insect proteins
			3.3.4 Microparticulated proteins
			3.3.5 Pulse and cereal proteins
			3.3.6 Proteins in extruded products
			3.3.7 Protein fortification in dairy products
			3.3.8 Protein fortification in bakery products
		3.4 Dietary lipids
			3.4.1 Structured lipids
			3.4.2 Fortification of meat products with functional lipids and fats
			3.4.3 Fortification of eggs with functional lipids and fats
			3.4.4 Fortification of dairy products with functional lipids and fats
			3.4.5 Fortification of bakery products with functional lipids and fats
			3.4.6 Fortification of margarine, spreads, baking fats, and shortenings
		3.5 Bioactive compounds
			3.5.1 Techniques to fortify foods with bioactive compounds
				3.5.1.1 Microencapsulation
				3.5.1.2 Edible films and coating
				3.5.1.3 Vacuum impregnation
			3.5.2 Fortification of dairy products
			3.5.3 Fortification of fruit beverages
			3.5.4 Fortification of bakery products
			3.5.5 Fortification of other products
		3.6 Minerals
			3.6.1 Food products fortified with minerals
		References
Chapter-4---Alternative-protein-sources_2021_Food-Technology-Disruptions
	4. Alternative protein sources
		4.1 Introduction
		4.2 Proteins from land plants
			4.2.1 Pulses
			4.2.2 Cereals
			4.2.3 By-products
			4.2.4 Wet extraction methods for pulses, cereals, and by-products
			4.2.5 Dry protein extraction methods for pulses, cereals, and by-products
		4.3 Microalgae
			4.3.1 Wet protein extraction methods for microalgae
		4.4 Insects
			4.4.1 Wet protein extraction methods for insects
			4.4.2 Dry protein extraction methods for insects
		4.5 Disruptive application in the food industry: use of plant protein-rich ingredients to produce meat alternatives
		4.6 Conclusion and future perspectives
		Acknowledgments
		References
Chapter-5---IoT-technologies-in-the-food-supply_2021_Food-Technology-Disrupt
	5. IoT technologies in the food supply chain
		5.1 Overview of the Internet of Things
		5.2 The architecture of IoT in the food supply chain
		5.3 Application of IoT in the food supply chain
			5.3.1 IoT application in food transportation logistics
			5.3.2 IoT application in food production
			5.3.3 IoT application in resource/waste management
				5.3.3.1 Relevant IoT-research for reducing food waste generation
				5.3.3.2 IoT application for reducing energy consumption
				5.3.3.3 IoT application for reducing water consumption
			5.3.4 IoT application in improving food safety
			5.3.5 IoT application in maintaining food quality
			5.3.6 IoT application in improving food supply chain transparency
		5.4 Pros and cons for IoT implementation in food supply chains
		5.5 Future trends
			5.5.1 Industry 4.0
				5.5.1.1 Robotics and automation
				5.5.1.2 Big data
				5.5.1.3 Augmented reality
				5.5.1.4 Additive manufacturing
				5.5.1.5 Cloud technology
				5.5.1.6 Cybersecurity
				5.5.1.7 System integration
				5.5.1.8 Simulation
			5.5.2 Blockchain
			5.5.3 Intelligent packaging
			5.5.4 Artificial intelligence
		5.6 Conclusion
		5.7 Chapter summary
		References
Chapter-6---Innovative-distribution-and-delivery_2021_Food-Technology-Disrup
	6. Innovative distribution and delivery of food
		6.1 Introduction
		6.2 Prior research works on food delivery services
		6.3 Discussion
			6.3.1 Food quality and food safety
		6.4 Sustainability
			6.4.1 Food delivery process
			6.4.2 Strategic planning
			6.4.3 Tactical Planning
			6.4.4 Operational planning
		6.5 Summary
		References
Chapter-7---Blockchain-in-agriculture_2021_Food-Technology-Disruptions
	7. Blockchain in agriculture
		7.1 Introduction
		7.2 food supply chain
		7.3 The blockchain in agri-food systems
			7.3.1 Food security
			7.3.2 Food safety
			7.3.3 Food integrity
			7.3.4 Small farmers support
			7.3.5 Waste reduction, environmental awareness, and circular economy
			7.3.6 Supervision and management
		7.4 Analysis of the findings
			7.4.1 Technology
			7.4.2 Maturity and sustainability
		7.5 Potential benefits
		7.6 Challenges and open issues
			7.6.1 Accessibility
			7.6.2 Governance and sustainability
			7.6.3 Regulation
			7.6.4 Technical challenges and design decisions
			7.6.5 Digital gap between developed and developing countries
		7.7 Conclusion
		Acknowledgments
		References
Chapter-8---Digital-extension-service--quick-way-to-del_2021_Food-Technology
	8. Digital extension service: quick way to deliver agricultural information to the farmers
		8.1 Introduction
		8.2 Digital extension services in India
		8.3 Usage of Apps in DES in India
			8.3.1 Meghdhoot
			8.3.2 Indian Farmers Fertiliser Cooperative Limited (IFFCO)
			8.3.3 Kheti Badi
			8.3.4 Agri live
			8.3.5 Agri app
			8.3.6 Agriculture dictionary
			8.3.7 Ag mart
			8.3.8 Zero budget natural farming
			8.3.9 Digital mandi India
			8.3.10 Agro India
			8.3.11 Fertilizer calculator
		8.4 Case study
			8.4.1 Understand the knowledge, perception, and utilization of ICT tools by farmers in India
			8.4.2 Extension contact
			8.4.3 Perception of farmers towards ICT tools
			8.4.4 Knowledge of farmers about the subject area covered under ICT tools
			8.4.5 The utility of ICT tools by the farmers
			8.4.6 The usefulness of ICT tools by the farmers
			8.4.7 Constraints faced by farmers in using ICT tools
		8.5 Success stories of ICT tools in India
			8.5.1 e-NAM (National Agriculture Market)
			8.5.2 Bhoomi project in Karnataka
			8.5.3 Gyandoot project
			8.5.4 Lifelong learning for farmers
			8.5.5 Agropedia
			8.5.6 iKISAN
			8.5.7 e-Choupals
		8.6 ICTs into agricultural extension among selected countries
			8.6.1 Africa
				8.6.1.1 Kenya
				8.6.1.2 Ghana
				8.6.1.3 Tanzania
				8.6.1.4 Botswana
				8.6.1.5 Uganda
			8.6.2 Asia
				8.6.2.1 Bangladesh
				8.6.2.2 Turkey
				8.6.2.3 Malaysia
				8.6.2.4 Japan
				8.6.2.5 China
			8.6.3 Europe
				8.6.3.1 Italy
				8.6.3.2 Denmark
				8.6.3.3 Germany
			8.6.4 North, Central and South America
				8.6.4.1 Chile
				8.6.4.2 Mexico
				8.6.4.3 Caribbean
				8.6.4.4 Dominican Republic
				8.6.4.5 Jamaica
				8.6.4.6 United States of America
			8.6.5 Australia
		8.7 General challenges in using ICTs
		8.8 Conclusion
		References
Chapter-9---Social-acceptability-of-radical-food-_2021_Food-Technology-Disru
	9. Social acceptability of radical food innovations
		9.1 Introduction
		9.2 Consumers in the early 2020s
		9.3 Societal responses to radical innovation
			9.3.1 Generic individual and cultural influences
		9.4 Radical food innovations today – societal issues
			9.4.1 Novel protein sources
			9.4.2 High tech and precision agriculture
			9.4.3 Smart in–home appliances
			9.4.4 Transparency in food supply chain through traceability by blockchain
			9.4.5 Personalized dietary advice
		9.5 Digital food purchases and food ordering
		9.6 Radical food innovations and society – what next
		Acknowledgments
		References
Index_2021_Food-Technology-Disruptions
	Index
		A
		B
		C
		D
		E
		F
		G
		H
		I
		L
		M
		N
		O
		P
		Q
		R
		S
		T
		U
		V
		W