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FUTURE FOODS: HOW MOD SCI IS TRANSFORMING WAY WE EAT

Chemistry

Mathematics & Science

Food Science

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B2B GT

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B2B & B2C

<P>We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? The author is a Distinguished Professor in food science, has published over 900 scientific articles and 10 books, won many awards, and is currently the most highly cited food scientist in the world. The book highlights advances being made in the science of foods, and shows their application for solving important problems related to the modern food supply.</P>

Future Foods

COLFR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Dedication.
Preface.
Acknowledgments.
Contents.
About the Author.
1: The Science of Foods: Designing Our Edible Future.
2: Food Architecture: Building Better Foods.
3: The Science of Deliciousness.
4: Food Gastrology: A Voyage Through Our Guts.
5: Are You What You Eat?.
6: Nutraceuticals: Superfoods or Superfads?.
7: Feeding the World Inside Us: Our Gut Microbiomes, Diet, and Health.
8: Personalized Nutrition: Customizing Your Diet for Better Health.
9: Food Biotechnology: Sculpting Genes With Genetic Engineering.
10: Food Nanotechnology: Harnessing the Power of the Miniature World Inside Our Foods.
11: Towards a More Ethical and Sustainable Edible Future: One Burger at a Time.
12: The Future of Foods?.
Permissions.
Bibliography.

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Future Foods