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Intro -- FOOD SUPPLIES AND FOOD SAFETY: PRODUCTION, CONSERVATION AND POPULATION IMPACT -- FOOD SUPPLIES AND FOOD SAFETY: PRODUCTION, CONSERVATION AND POPULATION IMPACT -- CONTENTS -- PREFACE -- Chapter 1 AUTONOMOUS LOGISTIC PROCESSES WITHIN THE FRESH FOOD WAREHOUSE -- ABSTRACT -- INTRODUCTION -- DEFINITION OF LOGISTIC SYSTEMS AND LOGISTIC PROCESSES -- CURRENT SITUATION OF LOGISTIC SYSTEMS -- THE GENERAL IDEA OF AUTONOMOUS CONTROL OF LOGISTICS PROCESSES -- Definitions of Autonomous Control -- Deterministic and Non-Deterministic Systems -- Dynamic and Complexity of Autonomously Controlled Systems -- Technology Requirements and Trends in Logistic Systems -- LOGISTIC PROCESSES IN A MODEL OF FRESH FOOD WAREHOUSE -- Sales Processes -- Distribution Processes -- Purchase Processes -- Storage Processes -- Summary of Logistic Processes in the Fresh Food Warehouse -- INVENTORY SYSTEMS IN A FRESH FOOD WAREHOUSE -- Method of Fresh Food Warehouse Replenishment -- Methods of Products Picking in a Fresh Food Warehouse -- EXTENDED USE OF AUTONOMOUS CONTROL -- MODEL OF FRESH FOOD WAREHOUSE -- APPLICATION OF THE AUTONOMY CRITERIA INTO THE FRESH FOOD WAREHOUSE -- POTENTIAL AUTONOMOUS SCENARIO IN THE FRESH FOOD WAREHOUSE -- The Pallet Agent -- Tasks of the 'Pallet Agent': -- The Forklift Agent -- Tasks of Forklift Agent: -- The Store Sector Agent -- Tasks of Store Sector Agent -- The Inspection Agent -- Tasks of Inspection Agent -- The Search Agent -- Tasks of Search Agent -- MODELLING LOGISTIC PROCESSES IN FRESH FOOD WAREHOUSE -- AUTONOMOUS MODEL OF FRESH FOOD WAREHOUSE -- Hypotheses -- Description of the Model -- RECEPTION OF PRODUCTS AND STORAGE -- POTENTIAL ACTIVITIES WITHIN THE WAREHOUSE DURING PRODUCTS STORAGE -- SALE PROCESS -- Limitations and Special Considerations of the Model -- NON-AUTONOMOUS MODEL OF FRESH FOOD WAREHOUSE -- Hypotheses.

The issue of food self-sufficiency is becoming topical in cases of military and economic cataclysms. In addition, increasing attention is being paid to environmental aspects, e.g., reduction of greenhouse gases. These aspects call for research into countries' capacity to provide food for their citizens. Self-sufficiency research began in the early 20th century and continues to this day. However, scientists have no agreement on the methodology according to which the self-sufficiency index is calculated. In this study, the formula for calculating the self-sufficiency ratio was clarified. The goal of this study is to improve the methodology for calculating self-sufficiency ratio. To achieve the purpose of the study, several research tasks have been set: 1) to get acquainted with scientific research on this topic; 2) to theoretically analyse the obtained information; 3) to develop a more precise method for calculating self-sufficiency, which more accurately reflects the proportion of local food in consumption. Available statistical data and a mathematical calculation method were used in this study. Relatively small countries tend to be exposed to external conditions, which is also linked to food self-sufficiency. Therefore, it was concluded that Latvia can supply its society with several types of food products fully. The updated SSR calculation formula provides more accurate information on self-sufficiency and calculates the consumption and export volume dependence on imported products.

Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food supply against contamination and to mitigate the consequences of contaminated foods. It discusses related detection systems as well as decontamination and disposal of contaminated foods

"How is energy passed within a natural community? Readers will learn the answer to that question and more in this engaging and educational text all about food chains and food webs. From the smallest krill to the largest whale, all members of an ecosystem have a part to play. Readers will learn to identify the levels of a food chain, the producers, predators, and prey and understand the relationships between them. With vivid photographs to accompany the fascinating content, this book captures readers' imaginations while bringing fundamental science concepts to life"--

This book details effective organization and methods to manage the work necessary to ensure food safety within an organization. It demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities.

Stored food production is critical to food security. Food security refers to the physical availability of, the economic and physical access to, and the ability to utilize food (FAO, 2008, available at; http://www.fao.org/docrep/013/al936e/al936e00.pdf). Stored food production is a vital link in that chain: enabling the protection of (surplus) harvest to be made available when needed. Indeed, the means of stored food production constitutes an incentive for (surplus) harvest itself. However, food, food security, and alongside both, food diplomacy are not only practical concerns and challenges but also political. Furthermore, the politics of food are intrinsically related to health security, water security, and climate security, issues with increasing effects across the globe if at different orders of magnitude. Food insecurity may be measured higher in arid regions without adequate water and harvests and storage, but it also exists in 'urban deserts' without affordable access to (fresh) produce. In this presentation, I outline a cartography to depict the interconnections between local and global food securities using the characterization of diplomacy of food and for food, and food science for diplomacy. The aim is to enhance exchange of ideas and experiences to benefit food security – and reduced waste – in both food secure and food insecure settings. ; Stored food production is critical to food security. Food security refers to the physical availability of, the economic and physical access to, and the ability to utilize food (FAO, 2008, available at; http://www.fao.org/docrep/013/al936e/al936e00.pdf). Stored food production is a vital link in that chain: enabling the protection of (surplus) harvest to be made available when needed. Indeed, the means of stored food production constitutes an incentive for (surplus) harvest itself. However, food, food security, and alongside both, food diplomacy are not only practical concerns and challenges but also political. Furthermore, the politics of food are intrinsically related to health security, water security, and climate security, issues with increasing effects across the globe if at different orders of magnitude. Food insecurity may be measured higher in arid regions without adequate water and harvests and storage, but it also exists in 'urban deserts' without affordable access to (fresh) produce. In this presentation, I outline a cartography to depict the interconnections between local and global food securities using the characterization of diplomacy of food and for food, and food science for diplomacy. The aim is to enhance exchange of ideas and experiences to benefit food security – and reduced waste – in both food secure and food insecure settings.

Front Cover -- Saving Food -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Introduction to global food losses and food waste -- 1.1 Introduction -- 1.2 System definition -- 1.2.1 Food losses and food waste -- 1.2.2 Food supply chain -- 1.2.3 Food commodity groups -- 1.2.4 Geographical and temporal boundary -- 1.3 Food losses and food waste quantification -- 1.3.1 Bibliometric analysis of literature -- 1.3.1.1 Type of publications -- 1.3.1.2 Temporal trend for year of publications and estimation -- 1.3.1.3 Distribution of countries -- 1.3.1.4 Food supply chain coverage -- 1.3.2 Different methods used for food losses and food waste quantification -- 1.3.2.1 Overview of methods -- 1.3.2.2 Advantages and disadvantages of methods -- 1.3.3 Food losses and food waste in general -- 1.3.3.1 Farm losses and waste -- 1.3.3.2 Postharvest losses and waste -- 1.3.3.3 Consumer food waste -- 1.3.3.4 Comparison of food losses and food waste for different development levels of countries -- 1.4 Implications for future -- 1.5 Conclusions -- References -- 2 Soil and crop management to save food and enhance food security -- 2.1 Introduction: enhancing food security by reducing yield loss -- 2.2 Yield loss and food security -- 2.3 Preserving soil health: an imperative if we want to feed the future -- 2.3.1 Land availability and soil quality: undertaking a precautionary approach -- 2.3.2 The role of soil organic matter in preventing soil degradation and maintaining yields -- 2.4 Unsustainable agricultural practices and their effect on yield loss -- 2.4.1 "Soil fatigue" and yield decline -- 2.4.2 The effect of synthetic fertilizers on pests and soil health -- 2.5 Agricultural practices for a more sustainable agriculture -- 2.5.1 Conservation agriculture -- 2.5.1.1 Principles of conservation agriculture.

Intro -- Contents -- Acknowledgments -- Preface -- Introduction -- 1. The Rise of the Food Bank -- 2. Food Banking in the United States -- 3. Food Banking in Israel and Southwestern Asia -- 4. Food Banking in Germany and Denmark -- 5. Food Banking in Italy and Hungary -- 6. Food Banks in India and South Africa -- Conclusion: Putting Food Banks in Their Place -- Notes -- Bibliography -- Index.

TITLE PAGE -- DEDICATION -- CONTENTS -- ACKNOWLEDGEMENTS -- PREFACE -- INTRODUCTION -- CHAPTER ONE: MARCH ON THE MARKETS -- CHAPTER TWO: AGAINST THE GRAIN -- CHAPTER THREE: CAPTAIN SWING AND THE RAGE AGAINST THE MAC HINE (1830) -- CHAPTER FOUR: THE ORIGINAL FISH FIGHT -- CHAPTER FIVE: PLENTY MORE FISH IN THE SEA -- CHAPTER SIX: NOT ENOUGH TO GO ROUND -- CHAPTER SEVEN: THE TIMES THEY ARE A' CHANGING -- CHAPTER EIGHT: THE RISE OF THE SUPERMARKETS -- CHAPTER NINE: FOOD POVERTY AND FOOD CHARITY IN BRITAIN TODAY -- CHAPTER TEN: PROTEST AND THE RISE OF THE FOOD HERO -- CONCLUSION -- BIBLIOGRAPHY -- INDEX -- COPYRIGHT

Cover -- Title Page -- Copyright -- Contents -- Introduction -- I.1. Traditional preservation methods at the beginning of the agri-food industry -- I.2. From quantitative demand to qualitative demands -- I.3. Better identification of quality criteria -- I.4. Safety -- I.5. Health -- I.6. Satisfaction -- I.7. Service -- I.8. Society -- PART 1: Water and Other Food Constituents -- Chapter 1: Water -- 1.1. Structure and state of water -- 1.2. Properties of water -- 1.2.1. Water activity (aw) -- 1.2.1.1. Definition -- 1.2.1.2. Method -- 1.2.1.3. Sorption isotherm -- 1.2.2. Glass transition -- 1.2.2.1. Principle -- 1.2.2.2. Measurement and calculation -- 1.2.3. Phase diagram -- Chapter 2: Other Food Constituents -- 2.1. Carbohydrates -- 2.1.1. Structure of carbohydrates -- 2.1.2. Carbohydrates in solution -- 2.1.2.1. Mutarotation -- 2.1.2.2. Solubility of sugars -- 2.1.2.3. Crystallization -- 2.2. Proteins -- 2.2.1. Structure of proteins -- 2.2.2. Solubility of proteins -- 2.3. Lipids -- 2.3.1. Composition of the lipid fraction -- 2.3.1.1. Neutral lipids -- 2.3.1.2. Phospholipids -- 2.3.1.3. "Unsaponifiable" lipids -- 2.3.2. Thermal properties of lipids -- 2.3.2.1. Melting properties -- 2.3.2.2. Crystallization behavior -- 2.4. Vitamins -- PART 2: Food Modifying Agents and Mechanisms -- Chapter 3: Microbial Spoilage -- 3.1. Microbial profile of food -- 3.1.1. Origin of microorganisms -- 3.1.1.1. Endogenous origin -- 3.1.1.2. Exogenous contamination -- 3.1.2. Factors influencing the growth of microorganisms -- 3.1.2.1. Food structure -- 3.1.2.2. Food composition -- 3.1.2.3. Water activity [TRO 80, SPE 83] -- 3.1.2.4. pH -- 3.1.2.5. Temperature -- 3.1.2.6. Redox potential -- 3.1.2.7. Antimicrobial compounds -- 3.1.2.8. Interaction phenomena -- 3.2. Food spoilage -- 3.2.1. Changes in texture and structure -- 3.2.1.1. Degradation of proteins.

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the 'soft stuff.' However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it's clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it's more than just food science; it's the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people's behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety.

Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food "poisonings" raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. The introduction of genetically modified foods—immediately dubbed "Frankenfoods"—only adds to the general sense of unease. Finally, the events of September 11, 2001, heightened fears by exposing the vulnerability of food and water supplies to attacks by bioterrorists. How concerned should we be about such problems? Who is responsible for preventing them? Who benefits from ignoring them? Who decides? Marion Nestle, author of the critically acclaimed Food Politics, argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures. It involves politics. When it comes to food safety, billions of dollars are at stake, and industry, government, and consumers collide over issues of values, economics, and political power—and not always in the public interest. Although the debates may appear to be about science, Nestle maintains that they really are about control: Who decides when a food is safe? She demonstrates how powerful food industries oppose safety regulations, deny accountability, and blame consumers when something goes wrong, and how century-old laws for ensuring food safety no longer protect our food supply. Accessible, informed, and even-handed, Safe Food is for anyone who cares how food is produced and wants to know more about the real issues underlying today's headlines

Stored food production is critical to food security. Food security refers to the physical availability of, the economic and physical access to, and the ability to utilize food (FAO, 2008, available at; http://www.fao.org/docrep/013/al936e/al936e00.pdf). Stored food production is a vital link in that chain: enabling the protection of (surplus) harvest to be made available when needed. Indeed, the means of stored food production constitutes an incentive for (surplus) harvest itself. However, food, food security, and alongside both, food diplomacy are not only practical concerns and challenges but also political. Furthermore, the politics of food are intrinsically related to health security, water security, and climate security, issues with increasing effects across the globe if at different orders of magnitude. Food insecurity may be measured higher in arid regions without adequate water and harvests and storage, but it also exists in 'urban deserts' without affordable access to (fresh) produce. In this presentation, I outline a cartography to depict the interconnections between local and global food securities using the characterization of diplomacy of food and for food, and food science for diplomacy. The aim is to enhance exchange of ideas and experiences to benefit food security – and reduced waste – in both food secure and food insecure settings.

The agriculture system is under pressure to increase production every year as global population expands and more people move from a diet mostly made up of grains, to one with more meat, dairy and processed foods. This book uses a decade of primary research to examine how weather and climate, as measured by variations in the growing season using satellite remote sensing, has affected agricultural production, food prices and access to food in food-insecure regions of the world. The author reviews environmental, economics and multidisciplinary research to describe the connection betwee.