Raw Material Scarcity and Overproduction in the Food Industry

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.

Presents a concise overview of the problem of providing enough food for an increasing world population Discusses four specific aspects of food and material scarcity Provides examples from the food industry

Auteur

Suresh D. Sharma, Ph.D., is an Assistant Research Professor at the Department of Biochemistry and Molecular Biology at Penn State University (Pennsylvania, USA). His research focuses on understanding diabetes, sleep apnea and various viral diseases at the molecular level. Dr. Sharma has published numerous papers in international, peer-reviewed journals, and has presented talks at several international conferences and symposiums. He is also a member of the American Society of Virology.

Arpan R. Bhagat, Ph.D., FSPCA PCQI Lead Instructor, received his M.S. from the University of Georgia and Ph.D. from Purdue University. Between 2009 and 2018, he worked in the RTE meals & beverages, cheese & dairy, and airline catering industries. Arpan is a member of the International Association for Food Protection (IAFP). In his current role as a food safety manager, he develops and manages policies and procedures to ensure FSMA and PMO compliance for ESL and aseptic fluid milks and cultured dairy products. He has also co-authored two books ' The Influence of Chemistry on New Foods and Traditional Products ' and ' Foods of Non-Animal Origin ' in the SpringerBrief series in Chemistry of Foods . Salvatore Parisi, PhD, FSPCA PCQI, obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Between 1994 and 2010, Dr Parisi has been involved in different chemical activities working and travelling in different countries around the world, including the United Kingdom, Spain, France, Czech Republic, and United States of America. Prof Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods; he is also an associate of AOAC International, USA, Southern California Section, serving in the AOAC Official Methods of AnalysisSM (OMA) Expert Review Panel (ERP) for Fertilizers, the AOAC SPIFAN ERP for 2- and 3-MCPD & Glycidyl Esters, and nine different AOAC working groups. He also co-authored the Stakeholders' Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food Allergens, recently published in the Journal of AOAC International. More recently, He has served as Special Guest Editor for the Journal of AOAC International in 2018 with a Section concerning antibiotics and antimicrobials in foods. He is Visiting Assistant Professor at Al Balqa'a Applied University, Jordan. Prof Parisi also works actively with the Associazione 'Componiamo il Futuro' (COIF), Palermo, Italy.

Contenu
Seasonal variation and biochemical composition of fishmeal.- Water, Carbon and Phosphorus Footprint Concerns in the Food Industry.- Bee Viruses and the Related Impact on Food Crops Worldwide.- Food Adulteration Episodes: The Impact of Frauds in the American Market of Dairy Raw Materials.