Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation
暫譯: 顛覆農食系統：可持續性、健康與創新

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.