Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries

Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries

Release Date: February, 2023|Copyright: © 2023 |Pages: 293
DOI: 10.4018/978-1-6684-5629-3
ISBN13: 9781668456293|ISBN10: 166845629X|EISBN13: 9781668456309
Funding Information: This book is being published under Platinum Open Access through funding from Diponegoro University, Indonesia.
Effective immediately, IGI Global has discontinued softcover book production. The softcover option is no longer available for direct purchase.
Description & Coverage

Food products are perishable, particularly in tropical countries with high temperature and humidity environments. Therefore, the best mitigation strategies and practices are urgently required in order to minimize losses and solve the sustainable issues that are prevalent in emerging countries. To fulfill the demand of food supply, increase the productivity of food crops, and enlarge the cultivation areas, the use of technology such as GMO and IoT is an important key exit strategy to solve sustainability, diversity, and environmental issues.

Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries provides information on the recent technology, mitigation, and environmental protection that must be applied for food sustainability in developing countries. Covering topics such as agricultural wasted biomass, renewable energy, and temperature monitoring, this premier reference source is an essential resource for government officials, agriculturalists, environmental scientists, policymakers, students and educators of higher education, librarians, researchers, and academicians.


The many academic areas covered in this publication include, but are not limited to:

  • Agricultural Wasted Biomass
  • Animal-Based Fermented Foods
  • Dye Removal
  • Environmental Applications
  • Functional Food Innovation
  • Health Benefits
  • Raw Materials of Bioethanol
  • Renewable Energy
  • Silica Thin Film
  • Sustainable Development Goal Achievement
  • Temperature Monitoring
Table of Contents
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Editor/Author Biographies
Ahmad Al-Baarri is working as Faculty member of Animal and Agricultural Sciences Diponegoro University, Indonesia as a Chief in Chemistry and Food Nutrition Laboratory. He obtained his Ph.D. in Enzyme Immobilization from Ehime University, Japan. His main area of interest related to Food Enzyme and Immobilization. He also associated with many research projects and community services funded by different agencies. He has published 1 book as well as 13 research articles in journals contributed as author/co-author.
Diana Nur Afifah is a lecturer at Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro.
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