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Springer Foods of Plant Origin: Production, Technology, Human Nutrition

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Description

This comprehensive Springer reference examines the critical role of plant-based foods in global nutrition and agriculture. With approximately 88% of the world's caloric requirements and 90% of protein derived from plant sources, this book addresses the essential relationship between crop production and human survival. Designed for professionals in agriculture, food science, and nutrition, the text explores production methods, processing technologies, and nutritional impacts of plant-based foods. As global population continues to grow, understanding sustainable crop cultivation and food systems becomes increasingly vital. This resource provides in-depth analysis of how agricultural practices, technological innovations, and nutritional science intersect to meet the world's food demands and industrial raw material needs.

Key Features

Springer publication covering plant-based food production, technology, and nutritional science for professionals and students.

Addresses global food security by analysing how plant sources provide 88% of caloric intake and 90% of protein worldwide.

Examines sustainable agriculture and crop production methods essential for meeting demands of a growing world population.

Explores the relationship between food technology, processing, and human nutrition outcomes from plant-origin foods.

Reference resource for understanding agriculture as a critical renewable resource industry supporting human survival.

Product Specifications

Format
paperback
Domain
Amazon UK
Publication Date
21 October 2012
Listed Since
03 March 2013

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