Current and Future Trends of Agrifood: Icowefs 2025 Agrifood Selected Papers
暫譯: 農食的當前與未來趨勢：2025年Icowefs農食選輯論文
Ribeiro, Vânia, Panizio, Roberta, Galvão, João Rafael Da Costa Sanches
- 出版商: Springer
- 出版日期: 2026-04-10
- 售價: $9,270
- 貴賓價: 9.5 折 $8,806
- 語言: 英文
- 頁數: 236
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 3032196515
- ISBN-13: 9783032196514
海外代購書籍(需單獨結帳)
相關主題
商品描述
This volume presents the proceedings of ICoWEFS 2025, featuring a curated selection of Agrifood-focused research papers that highlight current developments and emerging trends across Agriculture, Food Systems, Nutrition, Biodiversity, and Sustainable Diets, alongside contributions addressing natural resource management, high-tech solutions, and environmental sustainability. The collection examines how innovative Agrifood methodologies can drive technological, economic, and societal transitions toward circular economies and clean, green technologies, covering themes such as sustainable agriculture, plant technology, AgriFood Industry 4.0, robotics in future farms, novel food-processing technologies, climate-resilient food production, smart greenhouse systems, sustainable diets and human health, and food security and food-waste reduction.
商品描述(中文翻譯)
本卷呈現了2025年國際農食系統會議（ICoWEFS 2025）的會議論文，包含了一系列精選的以農食為焦點的研究論文，突顯了在農業、食品系統、營養、生物多樣性和可持續飲食等領域的最新發展和新興趨勢，並包含了針對自然資源管理、高科技解決方案和環境可持續性的貢獻。這個合集探討了創新農食方法論如何推動技術、經濟和社會向循環經濟和清潔綠色技術的轉型，涵蓋了如可持續農業、植物技術、農食產業4.0、未來農場的機器人技術、新型食品加工技術、氣候韌性食品生產、智慧溫室系統、可持續飲食與人類健康以及食品安全與減少食物浪費等主題。
作者簡介
Vânia Santos Ribeiro, BSc in Biosciences - Nutritional Sciences and PhD in Food Quality. She is Professor at the Polytechnic Institute of Leiria, teaches courses in Dietetics and Nutrition BSc degree and is an integrated researcher at ciTechCare - Center for Innovation in Technologies and Health Care and collaborator at LSRE LCM. Participates in several research and development projects of new dietary foods and their benefits for the health of the consumer.
作者簡介(中文翻譯)
Vânia Santos Ribeiro，生物科學學士（營養科學）及食品品質博士。她是萊里亞理工學院的教授，教授飲食學和營養學學士學位課程，並且是ciTechCare - 健康科技創新中心的整合研究員，同時也是LSRE LCM的合作者。她參與多個新型飲食食品的研究與開發項目，以及這些食品對消費者健康的益處。
