Innovation in Food and Agriculture

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dc.contributor.authorKlimczuk, Andrzej
dc.contributor.authorKlimczuk-Kochańska, Magdalena
dc.contributor.organizationWarsaw School of Economicsen
dc.contributor.organizationUniversity of Warsawen
dc.date.accessioned2021-02-09T14:48:47Z
dc.date.available2021-02-09T14:48:47Z
dc.date.issued2019
dc.description.abstractInnovation means change. In a case of food and agriculture, it can be the application of new proposals for raw material processing technology, packaging of products, new food additives, and new agricultural technologies. Innovation may lead to reducing or preventing adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions, as well as ensuring safety by inhibiting the development of some pathogenic microorganisms. Change can also provide healthier and more nutritious food. The food is tastier because of the prevention of adverse qualitative changes in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In addition, crops can be more abundant thanks to reduced exposure to diseases, adapted agricultural treatments, or higher resistance to changing weather conditions.en
dc.identifier.citationKlimczuk, A., & Klimczuk-Kochańska, M. (2019). Innovation in Food and Agriculture. In D. M. Kaplan (Ed.), Encyclopedia of Food and Agricultural Ethics (pp. 1635–1641). Dordrecht: Springer Netherlands. https://doi.org/10.1007/978-94-007-6167-4_628-1en
dc.identifier.doi10.1007/978-94-007-6167-4_628-1
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/19602
dc.language.isoen
dc.publisherSpringer Netherlandsen
dc.rightsUznanie autorstwa 3.0 Polska*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/*
dc.subjectagricultural technologyen
dc.subjectbiotechnologyen
dc.subjectfood additivesen
dc.subjectfood packagingen
dc.subjectfood processingen
dc.titleInnovation in Food and Agricultureen
dc.typearticleen
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