Green Technologies in Food Production and Processing

Part I. The Food Chain.- 1. Introduction to the Global Agri-Food System.- 2. Key Drivers of Tomorrow's Food Chain.- Part II. Life Cycle/Environmental Impact Assessment.- 3. Life Cycle Assessment and the Agri-Food Chain.- 4. LCA of Crop Production.- 5. LCA of Animal Production.- 6. LCA of Processed Food.- Part III. Green Technologies in Food Production.- 7. Managing Nutrient Cycles in Crop and Livestock Systems with Green Technologies.- 8. Environmental Performance of Organic Farming.- 9. Food Transportation Issues and Reducing Carbon Footprint.- Part IV. Green Technologies in Food Processing.- 10. Supercritical and Near-Critical CO2 Processing.- 11. Green Separation Technologies in Food Processing : Supercritical-CO2 Fluid and Subcritical Water Extraction.- 12. Electrodialysis in Food Processing.- 13. Enzyme-assisted Food Processing.- 14. Emerging Technologies for Microbial Control in Food Processing.- 15. Green Technologies in Food Dehydration.- 16. Green Packaging.- Part V. Environmentally-Friendly Approaches to R&D and QA.- 17. Microtechnology and Nanotechnology in Food Science.- 18. Bead-based Arrays: Multiplex Analyses.- 19. Green Research and Development.- 20. Massidea.org - A Greener Way to Innovate.- Part VI. Health and Social Perspectives.- 21. Reducing Process-Induced Toxins in Foods.- 22. The Fallacy of Bio-based Materials and Biodegradability.- 23. "Green" Food Processing Technologies: Factors Affecting Consumers' Acceptance.- 24. Food Biodiversity and Sustainable Diets: Implications of Applications for Food Production and Processing.

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies.

YVES ARCAND, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. His areas of expertise include characterization and treatment of agri-food industrial effluents, biometric applications, system engineering, optimization of dehydration processes, and simulation and model building, including the design and building of an in vitro upper gastrointestinal tract model for nutritional studies.