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Current and Future Trends of Agrifood: ICoWEFS 2025 Agrifood Selected Papers [Kõva köide]

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  • Formaat: Hardback, 236 pages, kõrgus x laius: 235x155 mm, 72 Illustrations, color; 11 Illustrations, black and white
  • Sari: Lecture Notes on Multidisciplinary Industrial Engineering
  • Ilmumisaeg: 10-Apr-2026
  • Kirjastus: Springer Nature Switzerland AG
  • ISBN-10: 3032196515
  • ISBN-13: 9783032196514
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Current and Future Trends of Agrifood: ICoWEFS 2025 Agrifood Selected PapersSuurem pilt
  • Formaat: Hardback, 236 pages, kõrgus x laius: 235x155 mm, 72 Illustrations, color; 11 Illustrations, black and white
  • Sari: Lecture Notes on Multidisciplinary Industrial Engineering
  • Ilmumisaeg: 10-Apr-2026
  • Kirjastus: Springer Nature Switzerland AG
  • ISBN-10: 3032196515
  • ISBN-13: 9783032196514
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Püsilink: https://www.kriso.ee/db/9783032196514.html
This volume presents the proceedings of ICoWEFS 2025, featuring a curated selection of Agrifoodfocused research papers that highlight current developments and emerging trends across Agriculture, Food Systems, Nutrition, Biodiversity, and Sustainable Diets, alongside contributions addressing natural resource management, hightech 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 foodprocessing technologies, climateresilient food production, smart greenhouse systems, sustainable diets and human health, and food security and foodwaste reduction.
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.