Agri-food industry strategies for healthy diets and sustainability: new challenges in nutrition and public health
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
London (United Kingdom) Academic Press, an imprint of Elsevier
2020
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| Subjects: | food industry, food processing, labelling controls, waste utilization, byproducts, human nutrition, public health, sustainability, balanced diets, fat restricted diets, energy restricted diets, nutrition education, nutrition policies, SDGs, Goal 12 Responsible production and consumption, |
| Online Access: | https://www.sciencedirect.com/book/9780128172261/agri-food-industry-strategies-for-healthy-diets-and-sustainability#book-description |
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