大葉大學圖書館 |

Handbook of sustainability for the food sciences[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664/.024
書名/作者:	Handbook of sustainability for the food sciences/ Rubén O. Morawicki.
作者:	Morawicki, Rubén O.
出版者:	Hoboken, N.J. : : John Wiley & Sons,, 2012.
面頁冊數:	1 online resource (xvii, 375 p.) : : ill.
標題:	Food industry and trade.
標題:	Food - Biotechnology.
標題:	Sustainable agriculture.
ISBN:	9780470963166 (electronic bk.)
ISBN:	0470963166 (electronic bk.)
ISBN:	0813817358
ISBN:	9780470963081 (electronic bk.)
ISBN:	0470963085 (electronic bk.)
書目註:	Includes bibliographical references and index.
內容註:	Front Matter -- General Concepts. Introduction to Sustainability -- Sustainability and the Environment -- The Environmental Impact of the Food Supply Chain -- Management Aspects. Impact Assessment and Intensity Metrics -- Improving Efficiency -- Innovating Technology -- Environmental Claims and Reporting -- Working on the Impacts. Air Emissions -- Water and Wastewater -- Solid Waste -- Energy -- Packaging -- Transportation -- Facing the Future. A Biobased Economy -- Conclusions -- Index -- Food Science and Technology.
摘要、提要註:	"Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science."--
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9780470963166

Handbook of sustainability for the food sciences[electronic resource] /
Morawicki, Rubén O.

Handbook of sustainability for the food sciences[electronic resource] /Rubén O. Morawicki. - Hoboken, N.J. :John Wiley & Sons,2012. - 1 online resource (xvii, 375 p.) :ill.

Includes bibliographical references and index.

Front Matter -- General Concepts. Introduction to Sustainability -- Sustainability and the Environment -- The Environmental Impact of the Food Supply Chain -- Management Aspects. Impact Assessment and Intensity Metrics -- Improving Efficiency -- Innovating Technology -- Environmental Claims and Reporting -- Working on the Impacts. Air Emissions -- Water and Wastewater -- Solid Waste -- Energy -- Packaging -- Transportation -- Facing the Future. A Biobased Economy -- Conclusions -- Index -- Food Science and Technology.

"Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science."--

ISBN: 9780470963166 (electronic bk.)

Standard No.: 9786613426352Subjects--Topical Terms:

200242
Food industry and trade.

LC Class. No.: TP370 / .M58 2012eb

Dewey Class. No.: 664/.024

Handbook of sustainability for the food sciences[electronic resource] /
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020 $a 0470963166 (electronic bk.)
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020 $a 9780470963081 (electronic bk.)
020 $a 0470963085 (electronic bk.)
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035 $a (OCoLC)773301526 $z (OCoLC)772844623 $z (OCoLC)792794542 $z (OCoLC)835905976
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100 1 $a Morawicki, Rubén O. $3 624020
245 1 0 $a Handbook of sustainability for the food sciences $h [electronic resource] / $c Rubén O. Morawicki.
260 $a Hoboken, N.J. : $b John Wiley & Sons, $c 2012.
300 $a 1 online resource (xvii, 375 p.) : $b ill.
504 $a Includes bibliographical references and index.
505 0 $a Front Matter -- General Concepts. Introduction to Sustainability -- Sustainability and the Environment -- The Environmental Impact of the Food Supply Chain -- Management Aspects. Impact Assessment and Intensity Metrics -- Improving Efficiency -- Innovating Technology -- Environmental Claims and Reporting -- Working on the Impacts. Air Emissions -- Water and Wastewater -- Solid Waste -- Energy -- Packaging -- Transportation -- Facing the Future. A Biobased Economy -- Conclusions -- Index -- Food Science and Technology.
520 $a "Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science."-- $c Provided by publisher.
588 $a Description based on print version record.
650 0 $a Food industry and trade. $3 200242
650 0 $a Food $x Biotechnology. $3 366910
650 0 $a Sustainable agriculture. $3 391920
710 2 $a Wiley InterScience (Online service) $3 517843
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9780470963166