This book provides valuable research on the latest topics in sustainable agriculture and food systems engineering. It covers key concepts on sustainable agriculture, food systems engineering for sustainable development, and agroecological transitions as an interdisciplinary field that comprises the concepts of agronomy, economics, and livestock farming sciences. It also reports on important techniques in transforming new concepts involved in both agricultural production and food consumption choices. This new research-oriented book addresses a range of physical and engineering properties of foods and food processing systems applicable to many areas of the food industry.

Key features:



Explores case studies on food processing systems and highlights the key concepts and applications
Includes engineering and physical properties of foods applicable to many areas of the food industry
Presents key strategies and advanced technologies used in the improvement of healthy and sustainable foods in a multidisciplinary manner

With a food systems strategy for health and sustainability analyzed as a priority area for public health, this research book reports core knowledge for a range of disciplines that include agricultural science, food and nutrition sciences, public health, and environmental science and will be of great interest to professionals, faculty, and postgraduate students working on sustainable food systems engineering.