Food chains; the cradle for scientific ideas and the target for technological innovations

Autor: Alain Kondjoyan, Jean-Louis Escudier, Bernard Cuq, Joel Abecassis, Hugo de Vries, Gilles Garric, Jean-Michel Salmon, Véronique Planchot
Přispěvatelé: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Qualité des Produits Animaux (QuaPA), Agence Française pour le Développement et la Promotion de l'Agriculture Biologique, Unité expérimentale de Pech-Rouge, Unité de recherches de Pech Rouge (MONTP PECH URPR), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: Innovative Food Science and Emerging Technologies (46), 7-17. (2018)
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.7-17. ⟨10.1016/j.ifset.2017.09.011⟩
ISSN: 1466-8564
Popis: Research in the area of emerging food science and technology is still often carried out in agri-food chain perspectives, as presented here in four different ways for dairy, meat, wine and cereal cases. The key focus is on the concept of food quality throughout the chain, and the meaning of added value and food functionalities for consumers. Technology innovation approaches essentially address ways to optimize and maintain food quality according to consumer preferences, needs and acceptances. However, they also strive to reduce the environmental impact of the transformation of agroresources into food products, via targeted and intensified processing schemes requiring minimal energy and water usage, as well as value-streaming co-products of used agroresources—which holds for all the chains presented. Another key area that emerges from the cases is protein science, which concerns agroresources rich in specific protein and, protein heterogeneity, structural changes, profiles, functionalities and nutritional value. This analysis further highlights the importance of linking food science and technology to agronomy, genetics, and socioeconomic sciences. Finally, knowledge management is becoming increasingly integral to food chain research in order to increase transparency and capitalize data in a consistent manner.
Databáze: OpenAIRE
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