Overview
- Collects the best research works from oral or poster presentations from the 9th Iberoamerican Congress of Food Engineering (CIBIA) in July 2019
- Includes research on sustainable alternatives to chemical additives to extend shelf life, sustainable new product development, plant-based alternatives to dairy and gluten based cereals, consumer behavior and valorization of by-products in the food industry
- Provides food engineers, food technologists, and food scientists with the most recent updates in the field of sustainable food product design
Part of the book series: Food Engineering Series (FSES)
Buy print copy
About this book
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Similar content being viewed by others
Keywords
Table of contents (11 papers)
-
Front Matter
-
Sustainable Alternatives to Chemical Additives to Extend Shelf Life
-
Front Matter
-
-
Sustainable New Product Development
-
Front Matter
-
-
Plant-Based Alternatives to Dairy and Gluten-Based Cereals
-
Front Matter
-
-
Valorization of By-Products from the Food Industry
-
Front Matter
-
-
Back Matter
Editors and Affiliations
About the editors
Maria Margarida Cortez Vieira is a Professor in the Department of Food Engineering at the University of Algarve in Portugal.
Lorenzo Pastrana is a Professor and Head of the Department of Life Sciences at the International Iberian Nanotechnology Laboratory in Portugal.
José Aguilera is an Emeritus Professor of Chemical and Food Engineering at the Pontifical Catholic University of Chile.Bibliographic Information
Book Title: Sustainable Innovation in Food Product Design
Editors: Maria Margarida Cortez Vieira, Lorenzo Pastrana, José Aguilera
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-61817-9
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-61816-2Published: 01 June 2021
Softcover ISBN: 978-3-030-61819-3Published: 02 June 2022
eBook ISBN: 978-3-030-61817-9Published: 31 May 2021
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XIV, 259
Number of Illustrations: 16 b/w illustrations, 42 illustrations in colour
Topics: Food Science, Industrial and Production Engineering, Sustainable Development