Chas Maistriv
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BCS, The Chartered Institute for IT
BCSis committed to making IT good for society and has over 70,000 members,including students, teachers, professionals and practitioners. Through a wide range of global communities, we foster links between experts from industry, academia and business to promote new thinking, education and knowledge sharing. BCSpromotes continuing professional development through a series of respected IT qualifications, professional certifications and apprenticeships, and provides practical support and information services for its customers around the world.
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Promoted Content
Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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Promoted Content
Animal husbandryJanuary 1992Nutritive Requirements of Ruminant Animals
Protein
by Agricultural and Food Research Council Technical Committee
This books discusses the nuritive requirements of ruminant animals
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Trusted Partner
1994Mammas Küche: Emiglia Romagna und Lombardei
Die Rezepte der Osterie d'Italia
by Herausgegeben von Vereinigung Slow Food
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2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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March 2022Food Industry 4.0
Unlocking Advancement Opportunities in the Food Manufacturing Sector
by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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December 2024Climate Change and Food Security
by Sukanta Mondal, Pankaj Singh, Ram Lakhan Singh, Abhijith Padukana, Yasmeen Basade, Bikash Kanti Biswas, Olipriya Biswas, Saronik Bose, Amrita Chakraborty, Sirshendu Chatterjee, Himani Chhatwal, Radadiya Chirag, Sudip Kumar Das, Jalpa Dobaria, Pranabesh Ghosh, Pawan Kumar Kanaujia, Abhishek Konar, Bimal Prasanna Mohanty, Muralidhar Y., Anupama Ojha, Ashutosh Pandey, Yash Pandey, Akarsh Parihar, Satish S. Patil, Ramya Putturu, Samar Singh, Saumya Singh, Sravanthi Mannem, Sudheer Korukonda, Himanshu Sekhar Swain, Mukesh Pratap Yadav, Aditya Kodagu, Geetha Nagaraja, Shreya Singh
The effects of climate change on food production and security are many and varied and represent one of the biggest challenges facing humanity today. As the human population increases there is increasing pressure on land availability and water resources. In many staple crops, warming temperatures have caused decreases in overall yields but at the same time the demand for cheaper and more sustainable food has increased. This edited volume examines the effects of climate change on all aspects of food production and how this is affecting food security in many parts of the world. The book presents a series of chapters which describe new technologies aimed at mitigating these effects via, for example, genetic modification, microbial science, and the introduction of new crops. · Information is presented in a very accessible and logical format. · The book focuses on sustainable food security and safety, illustrated with case studies. · The chapters cover the latest thinking on food security via sustainable livestock and agricultural production. · The book describes the social issues related to food safety, regulatory frameworks, and policies in the light of climate change.
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October 2020Simple Food!
Anti the Food Frenzy in Our Minds
by Thomas A. Vilgis
This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.
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Agriculture & related industriesJuly 2010Agri-food Chain Relationships
by Edited by Christian Fischer, Monika Hartmann.
Against the background of global market liberalization, increasing consumer awareness and concerns and the spreading of complex technology, new ways to produce, distribute and consume food are evolving. The organization of agricultural production and distribution systems need to adapt, including the development and maintenance of sustainable business relationships between farmers, food processors and grocery retailers. While agricultural value chains have been promoted for decades, more attention is needed on how to enable economic agents to develop lasting relationships and trust within value chains. Using qualitative and quantitative empirical results, Agri-food Chain Relationships offers an insight into the sustainability of current agribusiness relationships and discusses how these may be improved. Theoretical foundations for analysing agri-food chain relations are considered alongside case studies of different countries, food chains and chain stages regarding the issues of sustainable relationships and trust.
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Animal husbandryNovember 2010Zoonotic Pathogens in the Food Chain
by Edited by Denis O Krause, Stephen Hendrick.
Beginning with their sources, including manure and animal feed, and detailing their development, spread and transmission to humans, Zoonotic Pathogens in the Food Chain gives an insightful introduction to and epidemiological overview of the problems raised by zoonotic pathogens. The authors specifically examine the attributes of microorganisms that allow potential contamination of food sources and the factors in modern animal production processes that contribute to the risk of infection. Chapters discuss in detail pathogens that have recently emerged as important sources of infection, investigating in depth the implications of avian flu, swine flu, bovine spongiform encephalopathies and Johne's disease for human consumers, and considering where potential mitigation strategies should be focused. With a focus on new trends in animal production, such as organic livestock farming and raw milk consumption, this text provides an interesting and up-to-date reference for researchers, academics and those with an interest in pathology working in the livestock industry.
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2020Interactions between Medicines and Food
by Prof. Dr. Martin Smollich and Dr. Julia Podlogar
Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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Humanities & Social Sciences2021Ukraine. Food and History
by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko
This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.
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Dietetics & nutritionApril 2011Chemical Food Safety
by Leon Brimer, Mette Tingleff Skaanild
Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.
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January 2019Nutrition and Food Safety, Second Edition
by Terry L. Smith
Praise for the previous edition: "...easy-to-read...well-balanced...a good amount of detail."—School Library Journal Food recalls have made people nervous about eating some of their favorite foods. Every year, millions of people contract a foodborne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety, Second Edition explores the many risks to our food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals. Rapid changes in the food industry often outpace the ability of government oversight to protect the consumer. Learn about the interconnecting responsibilities of farmers, food processors, retailers, government regulators, and consumers to assure a safe food supply.
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Humanities & Social SciencesApril 2009Food, risk and politics
Scare, scandal and crisis - insights into the risk politics of food safety
by Ed Randall
This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and risk politics and offers a particularly rewarding read for academics and students in the fields of politics and media studies. It will also appeal to scholars from other disciplines, particularly social psychology and the food sciences. The book is a lively and exceptionally readable account of food safety and risk politics that will engage policy makers and the general reader. It promises to help us all manage food safety issues more intelligently and successfully. ;
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Humanities & Social SciencesAugust 2011The Food Companions
Cinema and consumption in wartime Britain, 1939–45
by Richard Farmer, Jeffrey Richards
The introduction of rationing in January 1940 ensured that food became a central concern for the British people during the Second World War. The food companions investigates the cinema of this period and demonstrates the cultural impact that rationing and food control had on both government propaganda and commercial feature films. Combining archival research, detailed film analysis, and the extensive use of contemporary documents and resources, this book is the first to fully address the extensive propaganda work of the Ministry of Food both inside and outside the cinema. It also explores the tensions contained in images of communal dining, investigating the role that food played in Gainsborough's narratives of excess and identifying and analysing a cycle of black-market feature films. Lively and illuminating, The food companions will be welcomed by film scholars, historians, students, and anyone who has ever wondered about the important contribution that tea made during the war to shaping ideas of Britishness. ;
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Technology, Engineering & AgricultureNovember 2019Organic Food Systems
Meeting the Needs of Southern Africa
by Raymond Auerbach
Organic agriculture world-wide allows farmers to produce healthy food with low levels of external inputs, and often shortens the value chains, giving farmers a higher share of the consumer dollar. This book reports on long-term comparative organic farming systems research trials carried out over the last four years in South Africa's Southern Cape, as well as research on the organic sector and the technical tools it requires in South Africa, Zambia, Uganda and Tanzania. The trials show how the yield gap between organic and conventional crops was closed over 3 years. Water use efficiency was also greater in the organic farming system, and pests and diseases were effectively controlled using biological products. Farmer training approaches, soil carbon analysis, participatory guarantee systems, the Zambian organic farming sector (agronomy) and Ugandan organic farmer training support, and a sector plan for southern African organic farming are examined.
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MedicineFebruary 2019Agriculture for Improved Nutrition
Seizing the Momentum
by Shenggen Fan, Sivan Yosef, Rajul Pandya-Lorch
Approximately 800 million people suffer from hunger, 2 billion from lack of micronutrients and more than 2 billion from excessive weight and obesity. There is renewed interest in reshaping agricultural and food systems at global, regional and national levels, so that poor and vulnerable people have access to nutritious sustenance. This book reviews research findings, results from on-the-ground programmes and interventions, and policy experiences from the past 5-10 years. It examines the direct and indirect effects of agriculture on nutrition, following the agricultural value chain to explore this complex relationship, from biodiversity and crop fortification, to programme evaluation, to the impact of agricultural policies on consumers' choices and actions. It explores the roles of various stakeholders along the chain including women and the private sector, and cross-cutting themes such as data and capacity building. Developing country experiences and the knowledge and action gaps that remain in truly integrating agriculture and nutrition aims and related practices are considered. Key features: -Considers the evidence base on the relationship between agriculture and nutrition. -Includes insights from internationally renowned researchers. -Presents data from real-world settings that is highly relevant to the challenges currently faced by developing countries. This book is ideal for policy-makers and students studying agriculture, international development and nutrition.
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Management of land & natural resourcesAugust 2013Managing Water and Agroecosystems for Food Security
by Edited by Eline Boelee
Water protection, food production and ecosystem health are worldwide issues. Changes in the global water cycle are affecting human wellbeing in many places, while widespread land and ecosystem degradation, driven by poor agricultural practices, is seriously limiting food production. Understanding the links between ecosystems, water, and food production is important to the health of all three, and sustainably managing these connections is becoming increasingly necessary. This book shows how sustainable ecosystems, especially agroecosystems, are essential for water management and food production.
