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📙 Food-Related Innovation : Technology, Genetics and Consumer Impacts by Paul J Moughan; Christine M Bruhn; Judith L Mercure — download pdf


Innovation in the food industry is a tough game, played out in an often tense arena where the regulations that aim to ensure our foods are safe and healthy are applied to scientific and technological developments, against an often contradictory backdrop of consumer concerns, worries and perceptions. Successful food-related innovations are the products of the tension between these forces. Content: Table of Contents; Section 1: Innovation and the food industry; Preface; Human and organisational factors affecting technology uptake by industry; Food supply chains: Recent growth in global activity; Section 2: Technology and innovation in the food industry; Editorial: Technology; The human genome, nutrigenomics and nutrigenetics; Innovation in the food industry: Personalised nutrition and mass customisation; Innovation in the foods industry: Functional foods; Processing technology innovation in the food industry; Section 3: Consumer and Regulatory impacts on food-related innovation. Editorial: Consumer acceptance of food innovationsThe role of consumer magazines in communicating innovations in food choices; Looking into the future of foods and health; Innovation, food safety and regulation. Abstract: Innovation in the food industry is a tough game, played out in an often tense arena where the regulations that aim to ensure our foods are safe and healthy are applied to scientific and technological developments, against an often contradictory backdrop of consumer concerns, worries and perceptions. Successful food-related innovations are the products of the tension between these forces

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