Food Trend Concepts
Vertical Farming, Sustainability, Quality Control Fresh Produce Industry, Local Production, Exotic Fruits, Seaweed-based Packaging, Postharvest Coatings
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Beschreibung
This book deals with current food trends.
These case studies were compiled and presented by Master's students at Trier University of Applied Sciences in the Department of Food Technology.
current food trends
Autor*in
Patrick Siegfried
Prof. Dr. Patrick Siegfried is Professor of Food Management in the Department of Food Technology at Trier University of Applied Sciences. Prof. Dr. Siegfried has worked in food retailing as a sales manager, sales director, commercial manager and in the food industry as managing director. In 2014 he completed his Ph.D.
degree at the MATE Agricultural University in Kaposvár/HU and since 2019 he has been working as a visiting professor at the
MATE Agricultural University in Gödöllö/HU. In 2023, he completed his habilitation at the BGE University of Economics in
Budapest/HU.
Themen in »Food Trend Concepts«
Food Sustainability food industry Food Economy Strategic Management