Experiencing Food Designing Dialogues

Experiencing Food  Designing Dialogues PDF Book Detail:
Author: Ricardo Bonacho
Publisher: CRC Press
ISBN: 1351271946
Size: 62.62 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 174
View: 6443

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Book Description: FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.

Experiencing Food Designing Sustainable And Social Practices

Experiencing Food  Designing Sustainable and Social Practices PDF Book Detail:
Author: Ricardo Bonacho
Publisher: CRC Press
ISBN: 1000285103
Size: 24.35 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 165
View: 330

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Book Description: Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

Hurdle Technologies Combination Treatments For Food Stability Safety And Quality

Hurdle Technologies  Combination Treatments for Food Stability  Safety and Quality PDF Book Detail:
Author: Lothar Leistner
Publisher: Springer Science & Business Media
ISBN: 9780306472633
Size: 57.67 MB
Format: PDF, Kindle
Category : Science
Languages : en
Pages : 194
View: 3890

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Book Description: Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i.e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e.g., high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i.e., homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

The Bloomsbury Handbook Of Food And Popular Culture

The Bloomsbury Handbook of Food and Popular Culture PDF Book Detail:
Author: Kathleen Lebesco
Publisher: Bloomsbury Publishing
ISBN: 147429622X
Size: 63.79 MB
Format: PDF, ePub, Docs
Category : Social Science
Languages : en
Pages : 368
View: 5711

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Book Description: The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.

Food Technology

Food Technology PDF Book Detail:
Author: Belinda Campbell
Publisher: Heinemann
ISBN: 9780435417895
Size: 60.91 MB
Format: PDF, Docs
Category : Food industry and trade
Languages : en
Pages : 140
View: 3714

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Book Description: Follows the structure of the GCSE Design & Technology for Edexcel specification and provides practice exam questions at Foundation and Higher level to help build confidence. This title contains practical activities and tips, so students can practise what they have learned.

Food Design

Food Design PDF Book Detail:
Author: Fiona White
Size: 29.32 MB
Format: PDF, Docs
Category :
Languages : en
Pages : 132
View: 6998

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Book Description:

Food Designing

Food Designing PDF Book Detail:
Author: Martí Guixé
Publisher: Corraini Editore
ISBN: 9788875702496
Size: 69.31 MB
Format: PDF, ePub, Mobi
Category : Art
Languages : it
Pages : 192
View: 967

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Book Description: The food art of Marti Guixe.

Designing Food Safety And Equipment Reliability Through Maintenance Engineering

Designing Food Safety and Equipment Reliability Through Maintenance Engineering PDF Book Detail:
Author: Sauro Riccetti
Publisher: CRC Press
ISBN: 1466589884
Size: 72.26 MB
Format: PDF, ePub, Docs
Category : Business & Economics
Languages : en
Pages : 413
View: 130

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Book Description: Existing maintenance engineering techniques pursue equipment reliability with a focus on minimal costs, but in the food industry, food safety is the most critical issue. This book identifies how to ensure food product safety through maintenance engineering in a way that produces added value and generates real profits for your organization. Integrating food safety techniques with reliability and maintenance engineering techniques, Designing Food Safety and Equipment Reliability Through Maintenance Engineering details a maintenance design process that captures all conceivable critical factors in food manufacturing lines. While maintenance engineering normally starts with equipment reliability, this book starts with product safety to identify equipment criticalities and maintenance solutions. The text examines the problems currently facing the food industry and introduces powerful solutions to help food producers and consultants manage both food safety and manufacturing effectiveness. It presents an innovative tool for weighing food, human, and equipment criticalities and also describes how to maximize maintenance design outcome through the empowerment of equipment operators and their close cooperation with maintenance and quality specialists. Detailing how to design reliable task lists, the book includes case studies that illustrate the problems that low equipment reliability can create for your customers and your company’s image. It outlines key performance indicators that can help producers and suppliers easily identify quality, availability, and productivity gaps. It also highlights critical factors that can help you avoid process bottlenecks.

Designing Foods

Designing Foods PDF Book Detail:
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Size: 72.59 MB
Format: PDF, ePub, Mobi
Category : Medical
Languages : en
Pages : 384
View: 4441

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Book Description: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Designing Functional Foods

Designing Functional Foods PDF Book Detail:
Author: D. Julian McClements
Publisher: Elsevier
ISBN: 1845696603
Size: 72.91 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 744
View: 3223

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Book Description: The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose