Smart Food Industry. The Blockchain for Sustainable Engineering. Volume II: Current Status, Future Foods, and Global Issues

Cover
Title Page
Copyright Page
Preface
Table of Contents
Part I - Status of Sustainable Food Industry
	1. The Food System with Optimum Nutrition Vision
	2. Food Sustainability Index
	3. Green and Sustainable Foodomics
Part II - Next Generation and Future Technology for Sustainable Foods
	4. Pseudocereals as Superfoods Complementarity with No Competition for Food and Nutrition Security
	5. Plant-Based Foods
	6. Veggie Meat Alternatives: A Virtue-Ethical View
	7. 'Lab-grown' Meat and Considerations for its Production at Scale
	8. Insect as Food: A Sustainable Foodways
	9. Mealworm-based Foods
	10. Microalgae as Food Source
	11. 3D Food Printing: Fundamental Concepts, Crucial Factors, and A Critical Discussion about Acceptance and Sustainable Contribution
Part III - Policy, Social, Economic, and Environmental Aspects in Food Industries
	12. Smart Food Policy as a Response to a New Sustainable Food System Agenda
	13. Food Safety in the Sustainable Food Industry
	14. Consumers' Acceptance (or lack thereof) of Sustainable Food Innovations: Setting Foundations for Convergence Innovation
	15. Food Process Simulation and Techno-Economic Assessment in Sustainable Food Manufacturing
	16. Bioeconomy of Sustainable Food Industries
	17. Smart Logistics for Sustainable Food Industries
	18. Water Footprint of Food Systems
	19. Carbon Footprint of the Food Supply Chain
	20. Environmental Sustainability Assessment of Food Waste Valorization Options
Index