04449cam a2200649Ia 4500 ocn773301526 OCoLC 20171115122016.0 m o d cr cn||||||||| 120119s2012 njua ob 001 0 eng d 9780470963166 (electronic bk.) 0470963166 (electronic bk.) 0813817358 9780813817354 9780470963081 (electronic bk.) 0470963085 (electronic bk.) 9780813817354 9786613426352 AU@ 000049117651 DEBSZ 431077207 GBVCP 790035529 NZ1 14690910 NZ1 15290902 (OCoLC)773301526 (OCoLC)772844623 (OCoLC)792794542 (OCoLC)835905976 10.1002/9780470963166 Wiley InterScience http://www3.interscience.wiley.com DG1 eng pn DG1 YDXCP CDX COO MYG OCLCQ OCLCF OCLCA EBLCP N$T DEBSZ OCLCQ DG1 MAIN TP370 .M58 2012eb TEC 012000 bisacsh 664/.024 23 Morawicki, Rubén O. Handbook of sustainability for the food sciences / Rubén O. Morawicki. [electronic resource] Hoboken, N.J. : John Wiley & Sons, 2012. 1 online resource (xvii, 375 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier 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."-- Provided by publisher. Food industry and trade. Food Biotechnology. Sustainable agriculture. Food sciences. Chemical engineering. Engineering. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Biotechnology. fast (OCoLC)fst00930473 Food industry and trade. fast (OCoLC)fst00930843 Sustainable agriculture. fast (OCoLC)fst01139712 Electronic books. Wiley InterScience (Online service) Print version: Morawicki, Rubén O. Handbook of sustainability for the food sciences. Hoboken, NJ : John Wiley & Sons, 2012 9780813817354 (DLC) 2011036448 (OCoLC)756912926 http://onlinelibrary.wiley.com/book/10.1002/9780470963166 Wiley Online Library ddc BK 205511 205511