Sustainable Production Technology in Food

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system.

Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives.

1. Modern Food Production: Fundaments, Sustainability and the Role of Technological Advances Cristina Pérez-Santaescolastica, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Jane M. Misihairabgwi, and José Manuel Lorenzo

2. Consumer and Market Demand for Sustainable Food Products Sol Zamuz, Paulo Eduardo Sichetti Munekata, Herbert L. Meiselman, Wangang Zhang, Lujuan Xing, and José Manuel Lorenzo

3. Technological Advances for Sustainable Livestock Production Rubén Agregán, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullón, Rubén Domínguez, and José Manuel Lorenzo

4. Packaging Systems Rubén Domínguez, Benjamin Bohrer, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, and José Manuel Lorenzo

5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities Patricia Gullón, Pablo G. del Río, Beatriz Gullón, Diana Oliveira, Patricia Costa, and José Manuel Lorenzo

6. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food Doris Sobral Marques Souza, Vilaine Corrêa da Silva, Marília Miotto, Juliano De Dea Lindner, David Rodríguez-Lázaro, and Gislaine Fongaro

7. Ohmic Heating-An Emergent Technology in Innovative Food Processing Rui M. Rodrigues, António A. Vicente, António J. Teixeira, and Ricardo N. Pereira

8. Pulsed Electric Fields in Sustainable Food Mirian Pateiro, Rubén Domínguez, Igor Tomasevic, Paulo Eduardo Sichetti Munekata, Mohammed Gagaoua, and José Manuel Lorenzo

9. Innovative Technologies in Sustainable Food Production: High Pressure Processing Sven Karlovic, Tomislav Bosiljkov, Damir Jezek, Marinela Nutrizio, and Anet Rezek Jambrak

10 Ultrasound Processing: A Sustainable Alternative Noelia Pallarés, Houda Berrada, Emilia Ferrer, Jianjun Zhou, Min Wang, Francisco J. Barba, and Mladen Brncic

11. Innovative Technologies in Sustainable Food Production: Cold Plasma Processing Iwona Niedzwiedz and Magdalena Polak-Berecka

12. Nanotechnology Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Mohamed A. Farag, Theodoros Varzakas, and José Manuel Lorenzo

13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet Martina P. Serrano, Louis Chonco, Tomás Landete-Castillejos, Andrés García, and José Manuel Lorenzo

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products.
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva - formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.
Dr. Francisco J. Barba is Prof. Dr. in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (WITH DISTINCTION) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc. in Dietetics and Dietoterapics and Master in Advanced Studies and different Diplomas (Public Health Diplomacy, Diploma in Orthopaedics, etc.). He enjoyed a Marie Curie IEF fellowship in the University of Copenhagen, Denmark. Prior to his current appointment, he was also engaged as a postdoctoral researcher in the Université de Technologie de Compiègne (UTC), and as PhD student in the Technological University of Berlin (4 months) and Universita degli Studi di Ferrara (3 months) to explore different non-conventional technologies for extracting bioactive compounds from plant food materials and by products with pre and postdoctoral fellowships from Valencian Government. His research focus is on non-conventional processing for preservation and/or extraction of bioactive compounds from liquid and solid food products.
He has been also expert evaluator of proposals for Horizon 2020 programs (JU BBI; FTI), EIT Food; INCOMERA since 2015, National Center of Science and Technology of Kazakhstan since 2014, and for FONDECYT Program, CONICYT, CHILE, among others. He is the founder/coordinator of Linkedin group "Food Processing and Bioactives .
His academic work has raised scientific and public interest, as reflected by the numerous nominations (Outstanding Reviewer 2015 for Food Research International and Innovative Food Science and Emerging Technologies, Top-25 most downloaded articles 2012, 2013, 2014-Innovative Food Science and Emerging and Technologies, co-author of 3rd Prize research work for Young Scientist Award competition of World Electroporation Congress, 2015, Slovenia) and the dozens of invited presentations. Finally, he has served as an invited reviewer of >600 articles in >70 Journals.
He has more than 250 published or accepted peer reviewed research or reviews publications which more than 180 are articles in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge) h-index: 41 (SCOPUS), more than 30 book chapters, 100 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals "Food Research International , "Journal of Food Composition and Analysis", "Antioxidants , "Journal of Food Processing and Preservation" and "Frontiers in Nutrition".