Food Chemistry & Science

Sustainable Food and Beverage Industries
Assessments and Methodologies

Editor: Gabriela Ionescu, PhD

Sustainable Food and Beverage Industries

Published. Now available.
Pub Date: May 2016
Hardback Price: $149.95 US
Hard ISBN: 9781771884105
E-Book ISBN: 9781771884112
Pages: 318pp with index
Binding Type: hardback
Notes: 32 b/w and 5 color illustrations

This title includes a number of Open Access chapters.

This compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics:
• an overview of food production and supply chains
• the dairy industry
• the meat industry
• the coffee and tea industries
• food and beverage waste products
• food processing and packaging
• concluding implications

The book begins with an examination of the key drivers of the evolution in the food supply chain and an in-depth description of food production and processing using the life cycle assessment (LCA) tool. It covers approaches for improved food production practices; sustainable food processing approaches; emerging analytical techniques for sustainable research and development; challenges associated with the use of agricultural resources to grow biofuels and bio-based products; technologies to reduce the generation of process-induced toxins; social factors that influence consumer perceptions about some of the current and emerging agri-food technologies; and the need and importance of biodiversity in maintaining sustainable human diets.

The book goes on to look at sustainable food and beverage production in specific industries, including the dairy, meat, and coffee and tea industries. A report on using bones and other waste products as an renewable energy source is included. The book also provides a good summary of the integrated production and treatment biotech process, an engineering strategy for the sustainable production of renewable resources from waste organic materials.

The contributors present case studies and research from around the world, offering a truly global and international perspective on this topic. The book is primarily intended for graduate and PhD students, but it will also be a valuable resource for industry professionals in the food and beverage industries.

Part I: Overview of Food Production and Supply Chains
1. Current Trends in Green Technologies in Food Production and Processing
Joyce I. Boye and Yves Arcand
2. Design of Sustainable Supply Chains for the Agrifood Sector: A Holistic Research Framework
E. Iakovou, D. Vlachos, Ch. Achillas, and F. Anastasiadis

Part II: Dairy Industry
3. An Appraisal of Carbon Footprint of Milk from Commercial Grass-Based Dairy Farms in Ireland According to a Certified Life Cycle Assessment Methodology
Donal O’Brien, Padraig Brennan, James Humphreys, Eimear Ruane, and Laurence Shalloo
4. Evaluation of Industrial Dairy Waste (Milk Dust Powder) for Acetone-Butanol-Ethanol Production by Solventogenic Clostridium Species
Victor Ujor, Ashok Kumar Bharathidasan, Katrina Cornish, and Thaddeus Chukwuemeka Ezeji
5. Life Cycle Assessment of Cheese and Whey Production in the USA
Daesoo Kim, Greg Thoma, Darin Nutter, Franco Milani, Rick Ulrich, and Greg Norris

Part III: Meat Industry
6. A Comparison of the Greenhouse Gas Emissions from the Sheep Industry With Beef Production in Canada
James A. Dyer, Xavier P. C. Vergé, Raymond L. Desjardins, and Devon E. Worth

Part IV: Coffee and Tea Industries
7. Tensions Between Firm Size and Sustainability Goals: Fair Trade Coffee in the United States
Philip H. Howard and Daniel Jaffee
8. Conventional to Ecological: Tea Plantation Soil Management in Panchagarh District of Bangladesh
Jakia Sultana, Md. Noor-E-Alam Siddique, Md. Kamaruzzaman, and Md. Abdul Halim

Part V: Food and Beverage Waste Products
9. Energetic Analysis of Meat Processing Industry Waste
Cosmin Mărculescu, Gabriela Ionescu, Simona Ciută, and Constantin Stan
10. Lab Scale Anaerobic Sequencing Batch Reactor for Treatment of Stillage from Fruit Distillation
Elena Cristina Rada, Marco Ragazzi, and Vincenzo Torretta

Part VI: Food Processing and Packaging
11. Integrated Production and Treatment Biotech-Process for Sustainable Management of Food Processing Waste Streams
Bo Jin

Part VII: Concluding Implications
12. Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature
Christian John Reynolds, Jonathan David Buckley, Philip Weinstein, and John Boland


About the Authors / Editors:
Editor: Gabriela Ionescu, PhD
Department of Energy Production and Use, University Politehnica of Bucharest, Romania; Collaborator of the Department of Civil, Environmental and Mechanical Engineering, University of Trento, Italy

DDr. Gabriela Ionescu obtained her PhD in Power Engineering from Politehnica University of Bucharest and in Environmental Engineering from University of Trento. She is currently a member of the Department of Energy Production and Use at the Politehnica University of Bucharest and collaborator of the Department of Civil, Environmental and Mechanical Engineering at the University of Trento. She has done prolific research and has been published multiple times in areas related to energy efficiency, waste and wastewater management, energy conservation, life-cycle assessment, environmental analysis, and sustainability feasibility studies.

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