Healthy food innovation in sustainable food system 4.0: integration of entrepreneurship, research, and education

被引：15

作者：

Rosenthal, Amauri ^{[1
]}

Maciel Guedes, Andrea Madalena ^{[1
]}

Olbrich dos Santos, Karina Maria ^{[1
]}

Deliza, Rosires ^{[1
]}

机构：

[1] Embrapa Agroind Alimentos, Av Amer 29-501, BR-23020470 Rio De Janeiro, RJ, Brazil

来源：

CURRENT OPINION IN FOOD SCIENCE | 2021年 / 42卷

关键词：

PICKERING EMULSIONS; PRODUCTS;

D O I：

10.1016/j.cofs.2021.07.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Science and technology are highly progressing in different domains towards safe and healthy food products originated from sustainable supply chains. Ohmic sciences combined with novel food processes empowered by digital technologies may contribute to optimized cyber physical ecosystems for food, biofuel or biomaterials production. Multifunctional institutions with multidisciplinary expertise are required for an efficient and optimized ecosystem aiming at achieving a more balanced and effective outcome. Knowledge translation and capacity building are key factors for innovation driven ecosystems by integrating education and training actions. Infrastructure sharing and expertise synergy in national and international cooperation may enhance the potential and competitiveness for innovation for a broader and more equal social and economic global development.

引用

页码：215 / 223

页数：9

共 54 条

[1] The impact of innovation-related perception on consumer acceptance of food innovations - Development of an integrated framework of the consumer acceptance process [J].

Albertsen, Levke ;

Wiedmann, Klaus-Peter ;

Schmidt, Steffen .

FOOD QUALITY AND PREFERENCE, 2020, 84

[2] How do processing technology and formulation influence consumers' choice of fruit juice? [J].

Araujo Martins, Inayara Beatriz ;

Rosenthal, Amauri ;

Ares, Gaston ;

Deliza, Rosires .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (06) :2660-2668

[3] Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future [J].

Aschemann-Witzel, Jessica ;

Gantriis, Rebecca Futtrup ;

Fraga, Paola ;

Perez-Cueto, Federico J. A. .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021, 61 (18) :3119-3128

[4] Big data for agri-food 4.0: Application to sustainability management for by-products supply chain [J].

Belaud, Jean-Pierre ;

Prioux, Nancy ;

Vialle, Claire ;

Sablayrolles, Caroline .

COMPUTERS IN INDUSTRY, 2019, 111 :41-50

[5] Brazilian Biodiversity Fruits: Discovering Bioactive Compounds from Underexplored Sources [J].

Biazotto, Katia Regina ;

de Souza Mesquita, Leonardo Mendes ;

Neves, Bruna Vitoria ;

Cavalcante Braga, Anna Rafaela ;

Pereira Tangerina, Marcelo Marucci ;

Vilegas, Wagner ;

Mercadante, Adriana Zerlotti ;

De Rosso, Veridiana Vera .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (07) :1860-1876

[6] Why "Circular" doesn't always mean "Sustainable" [J].

Blum, N. U. ;

Haupt, M. ;

Bening, C. R. .

RESOURCES CONSERVATION AND RECYCLING, 2020, 162

[7] Emerging theories of consumer-driven market innovation, adoption, and diffusion: A selective review of consumer-oriented studies [J].

Branstad, Are ;

Solem, Birgit A. .

JOURNAL OF BUSINESS RESEARCH, 2020, 116 :561-571

[8] Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef [J].

Cabral Neto, Otavio ;

Rosenthal, Amauri ;

Deliza, Rosires ;

Torrezan, Renata ;

Ferreira, Jose C. S. ;

Leal, William F., Jr. ;

Gaspar, Arlene .

FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (04) :837-843

[9] Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace [J].

Cascaes Teles, Aline Soares ;

Hidalgo Chavez, Davy William ;

Zarur Coelho, Maria Alice ;

Rosenthal, Amauri ;

Fortes Gottschalk, Leda Maria ;

Tonon, Renata Valeriano .

JOURNAL OF FOOD ENGINEERING, 2021, 288

[10]

Castro Nicole Rennó, 2020, Rev. Econ. Sociol. Rural, V58, pe192298, DOI 10.1590/1806-9479.2020.192298

← 1 2 3 4 5 6 →