China's agricultural production and food consumption have increased tremendously, leading to a complete evolution of agro-food markets. The book is divided into two parts; the first part reviews the theoretical framework for the 'social construction of the markets,' while the second part presents the implication for the agro-food markets in China.

Volume editorial board: Leen Van Molle (University of Leuven, Belgium), Yves Segers (University of Leuven, Belgium) (directors) John Chartres (University of Leeds, UK), Marc de Ferriere le Vayer (University of Tours, France), Pim Kooij (Wageningen University, Netherlands), Michael Kopsidis(IAMO, Halle (Saale), Bjorn Poulsen (Aarhus University, Denmark), Jean-Pierre Williot (University of Tours, France) Agriculture and nourishment are, from early times and up to now, crucial elements in the development of market systems. Shortage and surplus gave shape to different forms of exchange and sale, to the dynamics of supply and demand, and to expanding interconnections between regions and social groups. Farmers learned to adapt their production to market conditions and to the shifting needs and tastes of a growing and demanding public. But the path from a self-supporting way of life to the present forms of market integration in the complex, global world was far from uniform and linear. Food production, market structures and market mechanisms changed over time and differed between regions and countries of the North Sea area. This volume aims at exploring and unravelling the complexity of the agro-food market, from the field to the table.

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. - Addresses all levels of the food chain - Provides solutions for the food industry to estimate and reduce environmental impact - Assists members of the food industry in optimizing their current performance and reducing their environmental footprint

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. - Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes - Presents the application areas of gases in industries and explores the basic principles for each application - Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations - Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

The purpose of this book is to integrate aspects of food product marketing with traditional agricultural marketing. This novel approach fills a gap in the current literature and reflects a growing trend to teach these subjects in an integrated way. The authors are leading authorities from the USA and Europe and the book has been developed from a very successful series of courses run for several years by the International Center for Advanced Mediterranean Agronomic Studies (CIHEAM) in Zaragoza, Spain. These courses have been attended by postgraduates from a wide range of countries, so the book is likely to have worldwide appeal.

In the fall of 1990, the Danish government started a comprehensive research pro gramme to improve the competitiveness of the Danish food sector: The Research and Development Programme in the Danish Food Sector (Det F!Ildevareteknologiske Forsk nings- og Udviklingsprogram, F0TEK). The programme was based on a combination of basic research to be carried out by universities and other research institutions, and a series of collaboration projects between researchers and food companies. The programme was originally designed as a technological research programme. However, in the planning phases of the research programme, the view that the development of new technologies and products may not be sufficient to improve competitiveness made some ground. A small comer of the overall research effort was therefore set aside for market-oriented research. This comer was filled by the research programme Market-based process and product innovation in the food sector (MAPP). MAPP was a joint research programme in which researchers from several Danish universities and business schools participated; it was coordinated by the Aarhus School of Business. MAPP set out to achieve a difficult task: to conduct high quality research on various aspects of the marketing of food products, to do so in cooperation with food companies, and to win under standing and recognition from the colleagues in the food technology departments.

China's agricultural production and food consumption have increased tremendously, leading to a complete evolution of agro-food markets. The book is divided into two parts; the first part reviews the theoretical framework for the 'social construction of the markets,' while the second part presents the implication for the agro-food markets in China.