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Food Science, Production, and Engineering in Contemporary Economies

Food Science, Production, and Engineering in Contemporary Economies

Copyright: © 2016 |Pages: 473
ISBN13: 9781522503415|ISBN10: 1522503412|EISBN13: 9781522503422
DOI: 10.4018/978-1-5225-0341-5
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MLA

Jean-Vasile, Andrei, editor. Food Science, Production, and Engineering in Contemporary Economies. IGI Global, 2016. https://doi.org/10.4018/978-1-5225-0341-5

APA

Jean-Vasile, A. (Ed.). (2016). Food Science, Production, and Engineering in Contemporary Economies. IGI Global. https://doi.org/10.4018/978-1-5225-0341-5

Chicago

Jean-Vasile, Andrei, ed. Food Science, Production, and Engineering in Contemporary Economies. Hershey, PA: IGI Global, 2016. https://doi.org/10.4018/978-1-5225-0341-5

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As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices.

Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.

Table of Contents

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Front Materials
Title Page
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Copyright Page
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Advances in Environmental Engineering and Green Technologies (AEEGT) Book Series
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Editorial Advisory Board
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Preface
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Acknowledgment
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Chapters
Back Materials
Compilation of References
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About the Contributors
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Index
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