Food Losses, Sustainable Postharvest and Food Technologies

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction.

Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products.

Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment.

• Thoroughly explores modern non-thermal technologies in postharvest treatment
• Discusses the implications for postharvest technology research, policies and practices
• Analyzes the potentiality and sustainability of already commercialized processes and products

Agriculturalists, agricultural engineers, food technologists, food engineers, academics etc. Researchers, specialists, food processors, agriculturalists and professionals working in the food and agriculture

1. Fruit and vegetable waste at domiciliary level: What is the panorama?
2. Fruit and vegetable waste in retail: Methodological pathways, scenarios and reduction strategies
3. Quality of fresh-cut products as affected by harvest and postharvest operations
4. Disinfecting agents for controlling fruit and vegetable diseases after harvest
5. Alternative management technologies for postharvest disease control
6. Beneficial microbes in postharvest processing
7. Advances in assessing product quality
8. Emerging Non-Destructive Technologies for Quality Assessment of Fruits, Vegetables and Cereals
9. Effect of ultraviolet irradiation on postharvest quality and composition of foods
10. Post-harvest technology for advancing sustainable bioenergy production for food processing and reduction of post-harvest losses
11. Nano-sciences and nanotechnologies regarding food packaging and nanomaterials to extending the postharvest life and the shelf-life of foods