Innovations in the Food System: Exploring the Future of Food

Edited by
October 2022
248 pages
  • ISBN978-3-0365-5663-5 (Hardback)
  • ISBN978-3-0365-5664-2 (PDF)

This book is a reprint of the Special Issue Innovations in the Food System: Exploring the Future of Food that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare

Innovations in Food Systems should be:

Inclusive: ensuring economic and social inclusion for all food system actors, especially smallholders, women, and youth;

Sustainable: minimizing negative environmental impacts, conserving scarce natural resources, and strengthening resiliency against future shocks;

Efficient: producing adequate quantities of food for global needs while minimizing postharvest loss and consumer waste;

Nutritious and healthy: enabling the consumption of a diverse range of healthy, nutritious, and safe foods.


These are ambitious goals that will require multidisciplinary effort—from engineering to life sciences, biotechnology, medical sciences, social sciences, and economic sciences.

New technologies and scientific discoveries are the solutions to the increasing demand for sufficient, safe, healthy, and sustainable foods influenced by the increased public awareness of their importance.

  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
cook–chill technology; foods; packaging; shelf-life; sustainability; food industry; big data; application prospect; sustainable development; dairy products; territoriality; safety perception; intention to buy; multi-group analyses; olive mill wastewater; polyphenols; antioxidant features; tara gum; pudding; rheological properties; entomophagy; novel food; mealworm; grasshopper; cricket; locust; acceptance; alternative protein; sustainability; neophobia; smart data; search engine concept; search engine visualisation; interoperability; food supply chain; food safety; nutritional quality; traceability; authenticity; food transparency; white pigment; E171 alternative; layered double hydroxides; casein; carboxymethyl cellulose; sustainability index; seafood; fisheries resources; vulnerable marine ecosystem; environmental change; conservation; Mediterranean; alternative food networks (AFNs); human needs; food sovereignty; Civil Economy (CE); Economy for the Common Good (ECG); agri-food supply chain; quality safety; price compensation; market demand; cost-sharing contracts; polyphenols; EVOO; antioxidant and anti-inflammatory properties; health claim; human studies; n/a; emotions; neuromarketing; traditional cheese; territoriality; agri-food products; jellyfish; novel food; safety; quality; nutritional traits; organic calcium salts