Wageningen Life Sciences Special E-Book Collection, 2017
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Various Authors & Editors
Various Authors & Editors
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Life Sciences collection with topics in Animal and Veterinary, Food and Health, Agribusiness and Rural Studies, Agriculture and Environment.
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Nurturing locally, growing globally
'Augmented reality for food marketers and consumers' starts with an explanation of what augmented reality is and how it works. It lists the technical requirements and gives an overview of popular applications. One of the chapters focusses on augmented reality in retailing and its use in restaurants, and gives examples. Another chapter addresses methods for assessing AR tech in organizations. The book also explains what challenges augmented reality still faces, technical challenges and also ethical and financial challenges. The final chapter looks into the future of augmented reality.
Tallinn, Estonia, 28 August - 1 September 2017
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This Book of Abstracts is the main publication of the 68th Annual Meeting of the European Federation of Animal Science (EAAP). It contains abstracts of the invited papers and contributed presentations of the sessions of EAAP's eleven Commissions: Animal Genetics, Animal Nutrition, Animal Management and Health, Animal Physiology, Cattle Production, Sheep and Goat Production, Pig Production, Horse Production and Livestock Farming Systems, Insects and Precision Livestock Farming.
The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends.
This edited collection invites educational practitioners and theorists to speculate on - and craft visions for - the future of environmental and sustainability education. It explores what educational methods and practices might exist on the horizon, waiting for discovery and implementation. A global array of authors imagines alternative futures for the field and attempts to rethink environmental and sustainability education institutionally, intellectually, and pedagogically. These thought leaders chart how emerging modes of critical speculation might function as a means to remap and redesign the future of environmental and sustainability education today. Previous volumes within this United Nations Decade of Education for Sustainable Development series have responded to the complexity of environmental education in our contemporary moment with concepts such as social learning, intergenerational learning, and transformative leadership for sustainable futures. 'Envisioning Futures for Environmental and Sustainability Education' builds on this earlier work - as well as the work of others. It seeks to foster modes of intellectual engagement with ecological futures in the Anthropocene; to develop resilient, adaptable pedagogies as a hedge against future ecological uncertainties; and to spark discussion concerning how futures thinking can generate theoretical and applied innovations within the field.
A review of the feeding value of fats and oils in feeds for swine and poultry
Fats and oils are more than 'just' energy sources for animal feeds. The fatty acids as part of triglycerides or in Fatty Acid products differ in chemical composition and physical characteristics. The omega-3 and specifically the LC-PUFA omega-3 fatty acids can be considered as functional nutrients. Via the feeding of different fats and differing fat additions body composition and animal products can be modified. The main use of fats and oils in the feed industry is however increasing the energy content of the feed economically. Therefore knowledge about the digestibility of the fat for each animal category, the metabolisible energy content and the efficiency with which this energy can be used for different production goals are of paramount importance for evaluating the fat source of choice. This book has summarized the presently available knowledge from the scientific literature and concluded with a model to estimate the energy content in practice.
Increased consumers' demand for game meat is driven by various motivations. In order to fulfil this demand for safe, wholesome and nutritious meat, management of wild game and establishment of adequate supply chains are required. Identification and assessment of hazards of biological and non-biological origin help to design and implement effective control measures. This requires cooperation of the stakeholders, of food safety authorities and scientists. Game meat safety extends from the wildlife-human interface to wildlife-livestock interactions, as regards transfer of pathogenic agents or transfer of residues. Thus, assurance of game meat hygiene is a multidisciplinary task, and involves tackling a variety of safety and quality issues for a number of species under diverse living conditions and modes of harvesting. This is reflected in the contents of this volume, with 19 contributions on free-living or farmed game and on invasive species, namely the warthog in South Africa. This volume is the third in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach. Like its predecessors, it is targeted at scientists in academia and industry, graduate students as well as to governmental officials in veterinary public health and food safety.
Cardiovascular disease (CVD) mortality remains the primary cause of death worldwide, despite the decline in developed countries. CVD includes a variety of heart and vascular conditions: hypertensive heart disease, stroke, and ischemic heart disease. Some risk factors such as age, gender, and family history cannot be changed. Other causes, including diet, tobacco, drugs of abuse, alcohol, and lack of exercise, can be altered. In this book, experts review the validity of various dietary approaches in prevention and treatment of CVD for promotion of heart health. In summary, nutrients, nutraceuticals, macronutrients, and gastrointestinal microbes modified by prebiotics and probiotics play important roles in heart health and disease. The five sections in the book give an overview of the role of vitamins and minerals, nutrition and nutrition counselling, dietary supplements, herbs and foods, protein and energy, and microbes. A useful part of the chapters in this book are the key facts and summary points.
'Neuromarketing in food retailing' provides the reader with fundamental theoretical and practical neuromarketing issues applied in food retailing. It covers essential terminology, interdisciplinary relations of neuromarketing and neuropsychology, ethical issues, neuromarketing research methods and applications from the sphere of consumer behaviour, visual merchandising in retailing and services. A final chapter is devoted to the future of neuromarketing including new trends in marketing and technologies as well as augmented reality and virtual reality. The book provides the readers (university students, scholars, retailers and other professionals) with tips on how to use neuromarketing techniques to reveal and understand hidden consumer reactions and make conditions for shopping more convenient and effective.
This book aims to explore the variety in organizational forms that exists in the European agri-food sector, and to identify an appropriate theoretical framework that includes a set of conceptual instruments to analyse this variety. Moreover, this framework should be helpful in the exploration of the relationship between organizations and the regulatory domain. The book focuses on organizational forms under two perspectives. First, it underlines the variety in organizational forms and their internal complexity. Second, it includes a series of case studies from different theoretical perspectives that highlight diversity within the agri-food sector, spanning from the adoption of standards to producer organizations. The book then proposes a conceptual foundation that can help in the design of applied theoretical frameworks to address the variety and the complexity of the organizational modes in agri-food supply systems.
This book offers a state-of-the-art overview of the vital relationship between human microbiota and infant and child health. Renowned clinical-experimental experts in this field discuss the development of microbiota during early life and review the environmental inputs that affect the developing infant’s gut microbiota, such as early diet and (postnatal) medical interventions. They further describe the interplay between gut microbiota and functional systems of the body, from the immune system to the central nervous system. The book discusses a range of infant and childhood diseases that are associated with microbial changes or dysbiosis, such as gastrointestinal disorders, allergic diseases, autoimmune disorders and respiratory disorders. Additionally mechanisms by which microbial dysbiosis may influence behaviour in infants are discussed. Other topics include the use of current tools in molecular microbiology for microbiota-related research and clinical practice. In the management of particular paediatric disorders, the potential of microbial manipulation with pre- and probiotics during infancy and childhood is increasingly being investigated. This book presents the evidence supporting their use in practice and reviews safety aspects. Microbiota in health and disease: from pregnancy to childhood has the ambition to provide the reader with an overview of the most recent and stunning advances in the field of infant and child microbiota and their role in health, disease and prevention. As such, it is an excellent resource for health care professionals, students and researchers in the field of life sciences.
This book brings together 19 full length manuscripts from invited speakers and nearly 300 abstracts from oral and poster communications presented at the 21st European Symposium on Poultry Nutrition held in Salou/Vila-seca, Spain in May 2017. The invited papers address aspects of poultry nutrition such as feed intake and thermoregulation, feeding strategies and gastrointestinal health, precision feeding (feeding strategies and nutrient requirements), optimized use of feed ingredients, and other hot topics such as updating P requirements of broilers, mycotoxins and future perspectives of poultry production. The open communication abstracts deal with the latest research on poultry nutrition, including feed raw materials, protein sources and amino acids, feed additives and enzymes, nutrition and gut health, mineral nutrition, among other topics.
This book contains the proceedings of the 7th International Conference on the Assessment of Animal Welfare at the Farm and Group Level, held September 5-8, 2017 in Wageningen, the Netherlands.
This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations. It starts with an introductory section about the current relevance of this field, and the foundation of how senses can affect consumers' behaviours. Then, it moves into different chapters highlighting the importance of each one of the senses in marketing strategies (smell, sight, sound, taste, and touch). Perhaps for readers the role of smell, sight, smell, and taste are obvious in selling strategies and in bringing positive experiences, memories, and feelings, but the book also provides examples of how touch and sound guide consumer decisions. The final chapter looks into the future. 'Sensory and aroma marketing' should be easily understood by university students interested in Food Science and Technology, make sensory marketing reachable and useful at the industry as well as at the academic and research levels. Readers will be able to answer questions which all consumers bear in mind. For example: is it possible to 'manipulate' consumers in choosing a specific food by using a specific aroma or locating the product at a proper height in a supermarket; and is it possible to control how much time a consumer spends in a hypermarket by using a specific music rhythm?
Scientific, ethical, social and legal issues and the challenges ahead
Aware of the significant potential of nascent biotechnologies, the European Economic Community (the predecessor to the European Union) was one of the first regions in the world to develop a regulatory framework for them. Back in the 1980s, the objective of Community member countries was to strengthen the standards of consensus and collaboration, and of environmental and health safety, as well as to promote an industrial sector of enormous potential. In spite of all effort, towards the end of the 1990s it was a widely accepted fact that a number of political and economic factors were blocking the development of biotechnology in Europe. From that crisis emerged what in some aspects is probably the most comprehensive and rigorous body of regulations for biotechnology in the world today. However, the very high technical level of those regulations did not prevent a new crisis which EU institutions aim to solve with a new regulatory framework. Thus, since March 2015, the way towards the third regulatory framework for Biotechnology in the EU has been open. Will this third regulatory framework finally offer sufficient guarantees to allow a healthy and sustainable development of biotechnology in the EU? What do we need to do so that 'third time is lucky'? In this work, a group of European and non-European experts, from different disciplines and approaches, discuss the past and the present, as well as the various possible futures, of Genetically Modified Crops in the EU.
'Training for equestrian performance' is an essential guide for the modern equestrian competitor who wants to optimise their own and their horse's potential in training and competition, or for the equine sports science student wanting to understand the science of equestrian training. Leading equestrian researchers and performance analysis experts bring together the fundamental scientific principles which underpin competition preparation for the horse and rider. These include exercise physiology, psychology, conformation, biomechanics and feeding for performance. The book explores the principles of training and alternative training methods, and how these principles translate to management of the equine athlete to extend careers and prevent injury occurring. Suggestions for how to successfully develop training strategies and plans matched to short and long term training and competition goals are provided. Developments in performance analysis techniques and equipment for the horse and rider, independently and as a partnership, are reviewed. This enables the reader to select techniques and devise training regimes which can help them achieve their own competitive goals. The book concludes by applying science to the practical requirements of a range of equestrian disciplines, giving practical advice and explanations of how to use science and technology to improve fitness, prevent injury and to achieve competition success. Horse owners, students, veterinarians, coaches and many other participants in equestrian sports will find new knowledge and perspectives to consider. 'Training for equestrian performance' will become a must-have training companion for the modern equestrian who wants to leave nothing to chance in their competition preparation.