This book offers a transformative exploration of innovative approaches to modernizing agri-food systems, focusing on sustainability, nutrition, health, and food safety. It provides actionable insights into how sustainable agricultural practices, nutritional advancements, cutting-edge technologies, and food safety measures can address global challenges like climate change, malnutrition, food insecurity, and environmental degradation. The book is divided into four comprehensive sections: Sustainable Agriculture and Food Systems : examining organic farming, integrated pest management, underutilized crops, role of micronutrients, plant-based additives in improving agricultural sustainability & Climate Change and agricultural system; Nutritional Innovations and Health Benefits: highlighting the development of functional foods like energy bars, vegan milk alternatives, microgreens, and nutritionally enhanced products aimed at improving dietary health; Technological and Sustainable Innovations in Food Processing : featuring cutting-edge techniques like 3D food printing, ultrasound-assisted extractions, and edible cutlery development to create sustainable and nutrient-rich food products and the last section; Food Safety, Quality, and Supply Chain : addressing critical food safety concerns, pathogen detection, supply chain digitization, and societal health issues linked to high-value agricultural products. By tackling pressing global issues such as sustainable agriculture, food waste & safety, nutritional innovations, climate resilience, and public health, the book offers interdisciplinary solutions to shape agri-food systems for a sustainable future. It serves as a vital resource for researchers, policymakers, industry leaders, and students, equipping them with the knowledge to advance healthier, equitable, and resilient food systems that meet the demands of a growing, health-conscious global population.

Presents sustainable agri-food system Covers nutritional advancements in crops Provides food safety measures

Autorentext

Dr. Monika Thakur is working as a Professor at Amity Institute of Food Technology, Amity University, Uttar Pradesh, India. She is currently engaged in the development of functional foods and extraction of bioactive components. She was awarded Ph.D. in 2006 by Himachal Pradesh University. She is Double Gold Medalist (MSc and MPhil) and received several prestigious awards, including Post-Graduate Studies Himachal Pradesh (2004), Himalayan Research Scholar Association (2007), Wiley Research Academy (2017), Young Scientist Award, IITT (2020), Best Speaker Award (2020, 2021), Young Researcher Award (2021), and Best Paper Presentation (2023 Nutricon Malaysia). Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 30 dissertations, and 4 students have completed Ph.D. under her guidance. She is a member of editorial board and reviewer in journals of national and international repute.

Inhalt

Section 1: Sustainable Agriculture and Food Systems.- 1. Effect of organic fertilizers on the growth and yield of cauliflower (Brassica oleracea var. botrytis).- 2. Farmer friendly IPM Module for Sustainable Production of Okra- A success story.- 3. Utilisation of black rice (Oryza sativa L.) for value-added products: A review.- 4. Plant-Based Saponin as Feed Additives in Poultry.- 5. Micronutrient Enhancement and Impact of Cooking on Nutritional Content of Fermented Food Products.- 6. Performance of sustainable IPM components on plant growth parameters and yield of cauliflower.- 7. Sustainable crop marketing: An analysis of millet products in two states of India (Delhi NCR and Chennai).- 8. Nourishing future: Sustainable nutrition for healthy planet.- 9. A Study on the Impact of Climate Changes in Indian Agriculture.- Section 2: Nutritional Innovations and Health Benefits.- 1. Development and Evaluation of Energy Bar Using Makhana Powder and Dates.- 2. Standardization and Advancing the Development of Energy Bars for Athletes Using Pumpkin Pulp Flour.- 3. Optimization of Nutrimix porridge flour for lactating mothers.- 4. Vegan Millet Milk: An Alternative for Dairy Milk.- 5. Exploring the Nutritional and Health Potential of Microgreens: A Comprehensive Review.- 6. Nutritional and Health benefits of Nutricereals.- Section 3: Technological and Sustainable Innovations in Food Processing.- 1. Development and Evaluation of Novel Edible Cutlery from Gluten-Free Millet and Starch Blends: A Sustainable Alternative to Plastics.- 2. Ultrasound assisted method for extraction of proteins: influence on yield and functional properties.- 3. Fortification of Confectionery Food Products to Combat Micro-Nutrient Deficiency.- 4. Lutein: Its Therapeutic Value and Incorporation into Food Products.- 5. Development of Egg-Nutri Nugget Protein Cookies for Athletes.- Section.- 4: Food Safety, Quality, and Supply Chain.- 1. Foodborne pathogen detection in horticulture crops: A new ray of hope for transforming agri-food systems.- 2. Assessing the Knowledge and Attitude Regarding Disease Management Among Women with Celiac Disease.- 3. Digitalization of Supply Chain Using Artificial Intelligence for Procurement and Management of Food Grains to Minimize Wastage.- 4. Relationship between High Value Agricultural Products and Health Issues Among Youth in Delhi.- 5. The Crucial Role of Dairy in the Transformation of Food Systems for Child Health and Well-Being.- 6. Microbial diseases of common Indian spices and their management through microbial applications.