000			01636nam a2200217Ia 4500
003			PH-LCIC
005			20251010084056.0
008			240527s2020 xx 000 0 und d
020			_a9780128118085
040			_cLCIC LIBRARY
082			_aREF 363.8 F73
100			_aMark Gibson _eEditor
245		0	_aFood and society /
260			_aLondon : _bAcademic Press, _c2020.
300			_a 1 online resource (xxxvii, 524 pages)
520			_aFood and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry. -- Provided by publisher
650			_aAliments Approvisionnement
650			_aFood industry and trade Social aspects
651			_aAliments Industrie et commerce Aspect social
942			_2ddc _cREF
999			_c2405 _d2405