Description
"Commodity Science and the Future of Food Production" explores the integral role of food production in economic development and the improvement of human welfare. With an emphasis on increasing both the quantity and quality of food products, the book delves into the scientific discipline of Commodity Science, which focuses on the properties, production methods, and consumer characteristics of food goods. The work highlights the importance of healthy nutrition, biotechnology, and global information systems in shaping the food markets of the 21st century.
The book traces the origins of Commodity Science, outlining the foundational work of notable figures like Ya.Ya. Nikitinskiy, P.P. Petrov, and M.Y. Kittara. It discusses the significant contributions of scholars such as F.V. Tserevitinov, V.S. Smirnov, N.I. Kozin, and others in advancing the study of food commodities. Furthermore, it introduces readers to the key tasks of Commodity Science, such as understanding the fundamental characteristics of goods, conducting trade analysis of food products, identifying quality indicators, and preventing the distribution of low-quality products.
