Häftad, Engelska, 2026

Sustainability in the Coffee Production Chain

1817 kr

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Beskrivning

Sustainability in the Coffee Production Chain, a forward-thinking reference edited by top global experts in coffee, covers sustainable practices at every stage in the creation of coffee, from plant to cup. The book begins with coverage of sustainable coffee farming, with topics, including regenerative agroforestry systems and the potential of different coffee plant species to adapt to the impacts of climate change. Innovative uses of coffee by-products, emission reduction, and recyclable packaging are also key areas of coverage.

With sustainability considered at every step of coffee’s journey from field to mug, this book is an important resource for coffee researchers and industry professionals dedicated to fostering a sustainable future for coffee production.

Considers how climate change is affecting coffee production and how coffee production may be contributing to the problem
Examines each step in the creation of coffee, beginning with farming practices and ending with packaging, for opportunities to reduce environmental harm, waste, and pollution
Covers innovative uses of coffee by-products for valorization

Produktinformation

Utgivningsdatum: 2026-11-16
Mått: 216 x 276 x undefined mm
Vikt: 450 g
Format: Häftad
Språk: Engelska
Antal sidor: 380
Förlag: Elsevier Science
ISBN: 9780443314308

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Mer om författaren

Dr. Adriana Farah holds a degree in Nutrition and a PhD in Food Science. Formerly a Research Scientist at the Massachusetts Institute of Technology (United States), Vanderbilt University (United States), and at the Chemistry Institute of the Federal University of Rio de Janeiro (UFRJ), Brazil, she has been Professor, Research Scientist, and Head of the Coffee Research Core at the Nutrition Institute of UFRJ, Brazil, for 18 years. She also serves as an editor for Foods Journal. She has been doing coffee research for the last 24 years and edited books on the theme for the Royal Society of Chemistry and co-edited one for Elsevier.Dirk W. Lachenmeier holds a degree in Food Chemistry and a PhD in Forensic Toxicology. He is Head of the Department of Plant-Based Foods, including the Official Coffee Control Laboratory, at the State Institute for Chemical Analysis and Veterinary Diagnostics Karlsruhe (CVUA Karlsruhe), Germany. His multi-facetted interdisciplinary research interests span from food science and toxicology to epidemiology and cancer risk assessment. He has authored more than 150 peer reviewed publications and participated in WHO IARC working group Vol. 96 on alcoholic beverage consumption, acetaldehyde and ethyl carbamate.

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