Products related to Food:
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Fashion and Environmental Sustainability : Entrepreneurship, Innovation and Technology
The wide range of topics that the book covers are organised into sections reflecting a cradle to grave view of how entrepreneurial, innovative, and tech-savvy approaches can advance environmental sustainability in the fashion sector.These sections include: sustainable materials; innovation in design, range planning and product development; sustainable innovations in fashion supply chains; sustainable innovations in fashion retail and marketing; sustainable alternatives for end-of-life and circular economy initiatives; and more sustainable alternative fashion business models.
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Food and Sustainability
Food and Sustainability is the first text on this topic to consistently and coherently bring together important concepts from different disciplines to introduce students to a common challenge: food sustainability.The book explores the issues related to our growing demand for food from the perspectives of disciplines ranging from environmental and social sciences, to public health.It examines food as a point of convergence across these disciplines, illustrating the need for a transdisciplinary approach to understand common challenges and opportunities in food systems.The issues discussed are exemplified in several case studies for each chapter, which provide a direct avenue for students to apply the principles and theories set out in each chapter to real-world problems.In addition, 'Food controversy' panels highlight how there is very often no one right answer to the problems being faced, and how different viewpoints and perspectives need to be weighed up alongside each other to come to workable resolutions. Online resources:Food sustainability is augmented by a range of online resources, which include:For students:· Hyperlinks to extended research readings· Practice quizzes to support independent study· Answers to in-text questions.For instructors: · Downloadable (PowerPoint) figures from the book· Answer sheets to the end of chapter questions· Suggested exam questions.
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Handbook of Food Science and Technology 1 : Food Alteration and Food Quality
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation.From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
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People Planet Profit : How to Embrace Sustainability for Innovation and Business Growth
Social and environmental issues are more important than ever and consumers are committed to supporting change. 'Doing good' is no longer a peripheral activity but fundamental to every aspect of how we do business, every day, for everyone. People, Planet, Profit is the first book to truly address business growth in the context of social and environmental concerns.It's a practical guide to new business opportunity, operational improvement and competitive advantage.Full of inspiring case studies, it looks at the challenges faced by key players such as Google, Microsoft, Apple, Nokia, Nike, Amazon, M&S and Walmart.With plenty of comments from industry insiders, it's essential reading for CEOs and business managers who are searching for new ways to create value, to make sense of business in a rapidly shifting landscape, and to deliver profitable growth whilst also doing "the right thing".
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What is Food Technology 2?
Food Technology 2 is an advanced course that builds upon the foundational knowledge and skills gained in Food Technology 1. It delves deeper into the principles of food science, food processing, and food safety, while also exploring advanced techniques in food production and preservation. Students in Food Technology 2 may have the opportunity to work on more complex projects, such as developing new food products or optimizing food manufacturing processes. Overall, the course aims to provide students with a more comprehensive understanding of the food industry and the technological advancements driving innovation in food production.
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What is the efficiency of food digestion?
The efficiency of food digestion varies depending on the individual and the type of food consumed. On average, the human body is able to digest and absorb about 90-95% of the nutrients from the food we eat. Factors such as the type of food, the health of the digestive system, and individual metabolism can all impact the efficiency of food digestion. Overall, the body is highly efficient at breaking down and extracting nutrients from the food we consume to support our energy needs and overall health.
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What is high-quality cat food and dog food?
High-quality cat and dog food is typically made with high-quality ingredients such as real meat, whole grains, and vegetables. It is free from artificial colors, flavors, and preservatives. Additionally, it provides a balanced and complete nutrition profile that meets the specific dietary needs of cats and dogs. High-quality pet food is also formulated to support overall health and well-being, including a healthy coat, digestion, and immune system.
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How is the food quality at the food bank?
The food quality at the food bank can vary depending on donations and resources available. Generally, the food bank aims to provide nutritious and non-perishable items to those in need. While the selection may not always be extensive, efforts are made to ensure that the food distributed is of good quality and safe for consumption. Volunteers and staff work hard to sort and distribute food that meets certain standards to help alleviate hunger in the community.
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Children’s Food : Marketing and innovation
The purpose of this book is to serve as essential reading for those innovating and marketing food products for children as well as those determined to better understand the children's marketplace in order to ensure that it is administered in a manner consistent with the long-term aspirations of society.The book begins by setting the scene and looking at the way children influence food choices within the family and the role advertising is thought to play in driving those choices.Professor Stratton of The Psychology Business (Department of Psychology, Leeds University) has world renowned expertise in the methodology of researching family dynamics and he shows which are the prime influences on the family diet.J.W. Thompson Advertising Board Director Jane Mathews then evaluates what constitutes effective advertising and reveals enduring themes within the children's marketplace.In Chapter 3, Dr Kathryn O'Sullivan of the Kellogg's company examines the nutritional importance of food under the title 'Starting the day right'.She demonstrates her expertise for introducing young taste buds to products which 'Break the fast'.Simon Lang, Senior Consultant at the Henley Centre follows by examining not only why food tastes change in children but also why family eating is itself changing and the implications for the future.
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Food System Sustainability : Insights From duALIne
As western-style food systems extend further around the world, food sustainability is becoming an increasingly important issue.Such systems are not sustainable in terms of their consumption of resources, their impact on ecosystems or their effect on health and social inequality.From 2009 to 2011, the duALIne project, led by INRA and CIRAD, assembled a team of experts to investigate food systems downstream of the farm, from the farm gate, to consumption and the disposal of waste.Representing a diverse range of backgrounds spanning academia and the public and private sectors, the project aimed to review the international literature and identify major gaps in our knowledge.This book brings together its key conclusions and insights, presenting state-of-the-art research in food sustainability and identifying priority areas for further study.It will provide a valuable resource for researchers, decision-makers and stakeholders in the food industry.
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Recentering Learning : Complexity, Resilience, and Adaptability in Higher Education
Is a renaissance of teaching and learning in higher education possible?One may already be underway. The COVID-19 pandemic fundamentally changed how colleges and universities manage teaching and learning.Recentering Learning unpacks the wide-reaching implications of disruptions such as the pandemic on higher education. Editors Maggie Debelius, Joshua Kim, and Edward Maloney assembled a diverse group of scholars and practitioners to assess the impacts of the pandemic, as well as to anticipate the effects of climate change, social unrest, artificial intelligence, financial challenges, changing demographics, and other forms of disruption, on teaching and learning.These contributors are leaders at their institutions and draw on both the Scholarship of Teaching and Learning (SoTL) as well as their lived experiences to draw important lessons for the wider postsecondary ecosystem.The collection features faculty, staff, and student voices from a range of public and private institutions of varying sizes and serving different populations. Covering timely topics such as institutional resiliency, how to create transformational change, digital education for access and equity, and the shifting institutional data landscape, these essays serve as a compelling guide for how colleges and universities can navigate inevitable changes to teaching and learning.Faculty and staff at centers for teaching excellence or centers for innovation, university leaders, graduate students in learning design programs, and anyone interested in the evolution of teaching and learning in the twenty-first century will benefit from this prescient volume. Contributors: Bryan Alexander, Drew Allen, Isis Artze-Vega, Betsy Barre, Randy Bass, MJ Bishop, Derek Bruff, Molly Chehak, Nancy Chick, Cynthia A.Cogswell, Jenae Cohn, Tazin Daniels, Maggie Debelius, David Ebenbach, Megan Eberhardt-Alstot, Kristen Eshleman, Peter Felten, Lorna Gonzalez, Michael Goudzwaard, Sophia Grabiec, Sean Hobson, Kashema Hutchinson, Amanda Irvin, Jonathan Iuzzini, Amy Johnson, Briana Johnson, Matthew Kaplan, Whitney Kilgore, Joshua Kim, Sujung Kim, Suzanna Klaf, Martin Kurzweil, Natalie Landman, Jill Leafstedt, Katie Linder, Sherry Linkon, Edward Maloney, Susannah McGowan, Isabel McHenry, Rolin Moe, Lillian Nagengast, Nancy O'Neill, Adashima Oyo, Matthew Rascoff, Libbie Rifkin, Katina Rogers, Catherine Ross, Annie Sadler, Monique L.Snowden, Elliott Visconsi, Mary Wright
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The Changing Food Law Landscape : Food Security, Sustainability and the Environment
This book analyses the current debates within food system governance, covering different aspects of food systems (from production to consumption) as well as different fields of law (from human rights law to environmental law).Recognizing that the law, in interacting with multiple disciplines, plays a major role in setting binding targets for sustainable innovation and business transformation, it brings together contributors from a wide range of professions, including agriculture, law, and business to examine the dimensions of food systems and the challenges in transforming them. The contributors to this book examine some of the most significant aspects of food law and regulation, including the effects of global warming, intellectual property rights, and human rights, as well as local and international viewpoints on food safety, information sharing, and systems transformation.They consider the history and present challenges of food production, the different approaches to addressing the issues faced, and the factors of human biology, psychology, cultural norms and religion that shape our food environments.The analysis of knowledge, values and institutions provides a holistic analysis of human food systems.Topics such as regenerative agriculture, novel and alternative foods, and health-enhancing foods are also covered. With its interdisciplinary approach, this book will interest researchers in agricultural law, food policy, environmental law, transdisciplinary food studies, and food science.
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What does food quality mean?
Food quality refers to the characteristics of food that determine its value and desirability to consumers. This includes factors such as taste, appearance, nutritional content, freshness, and safety. High food quality means that the food meets or exceeds consumer expectations in terms of these attributes, while low food quality may indicate that the food is lacking in one or more of these areas. Ultimately, food quality plays a crucial role in determining the overall satisfaction and enjoyment of a meal.
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What is the food quality like at the food bank?
The food quality at the food bank varies depending on the donations they receive. Generally, the food bank strives to provide nutritious and high-quality food to those in need. They often receive fresh produce, canned goods, and non-perishable items, and make an effort to ensure that the food distributed is safe and of good quality. However, it's important to note that the quality of the food may not always be consistent due to the reliance on donations.
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Do you buy premium-quality dog food and cat food?
As an AI, I do not purchase or consume pet food. However, it is recommended to provide pets with high-quality food to ensure they receive proper nutrition for their overall health and well-being. Premium-quality pet food often contains better ingredients and nutrients that can benefit pets in the long run. It is important to consult with a veterinarian to determine the best diet for individual pets based on their specific needs and dietary requirements.
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Which animal has the best food conversion efficiency?
The animal with the best food conversion efficiency is the broiler chicken. Broiler chickens are specifically bred for meat production and have been optimized to efficiently convert feed into muscle. They have a high feed conversion ratio, meaning they require less feed to produce a pound of meat compared to other animals. This makes them one of the most efficient animals for meat production.
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