Smart Food Industry - The Blockchain for Sustainable Engineering : Fundamentals, Technologies, and Management\

Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production.

Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainable emerging technologies in food industries, and (iv) sustainable management in food industries.

The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices.

Eduardo Jacob-Lopes is currently associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 20 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 700 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on environmental biotechnology.

Leila Queiroz Zepka is currently an associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. She has more than 20 years of teaching and research experience. She is a technical and scientific consultant of several companies, agencies and scientific journals. She has 600 publications/communications and has registered 11 patents. Her research interest includes microalgal biotechnology with emphasis on biomolecules and novel products for food industry.

Mariany Costa Deprá is currently a researcher at the Department of Food Science and Technology, Federal University of Santa Maria, Brazil. She is a technical and scientific consultant of companies and scientific journals. With more than 100 publications/communications, her research interest includes process engineering with emphasis on sustainability metrics and indicators.