food industry

Explores questions surrounding how we prepare and eat our food. Discusses genetically modified foods, regulation of the food industry, benefits and concerns of food technology, and what to expect in the future.

Do you like helping out in the kitchen and trying new recipes? That might be a potential clue to your future career! This book explores what a career in cooking might look like. Readers will discover how their interests can lead to a lifelong future career. Aligned to curriculum standards and 21st Century Skills, Career Clues for Kids prepares readers for a successful future. Includes table of contents, glossary, index, sidebars, and author biographies.

This companion book to the sequel of the 2008 documentary "Food, Inc." examines the latest developments to reverse our dysfunctional food system through the efforts of innovators, scientists, journalists and activists.

In this book, you'll learn about a variety of career paths in food science, typical educational paths, methods of exploring this field while in school, key skills for success, and much more.

Profiles fifteen women leaders in the food industry, and highlights their work in farming, culinary arts, activism, sustainability, and food science. Includes sidebars.

Simple text and photographs follow a pumpkin seed from planting through all the stages of growth to becoming a pumpkin, then tracking how that pumpkin gets turned into pumpkin pie. Includes a glossary.

"Media attention to food features inventive and charismatic chefs, the rise of farmer's markets and of food deserts, GMO controversies, the power of culture in cuisine, diet fads, and so on. But how does food, be it industrial or small scale, local or international, nutritious or unhealthy get to our plate? This book shows us how. Stories that inform us about how food moves from the producer to the consumer are only just appearing and are timely relative to the developments in food distribution. Without understanding the complex and adaptive global food supply chain, consumers, policy makers, and the food industry fail to appreciate the full range of opportunities for innovation. Farmers are increasingly engineers, farms are becoming enclosed vertical structures or laboratories with no plant or animal in sight. Food may arrive on our plates from food printers, lab dishes, or from our very own farms that produce personalized food in our homes. The possibilities and consequences are only now becoming visible"--Provided by publisher.

""Relevant images match informative text in this introduction to how pumpkin pies are made. Intended for students in kindergarten through third grade"--Provided by publisher.

Discusses how ethnic identity has affected the eating habits of Americans and discusses how ethnic mingling has influenced the overall culture in America.

"Modern farming allows us to buy almost any kind of food at any time of the year. But this convenience comes at a cost. This . . . book shows how we can farm and grow food without harming the planet. Case studies show how scientists are investigating ways to prevent the problems modern farming creates, including pollution from chemicals used for growing crops, clear cutting of rainforests to makespace for grazing and farmland, and contributing to climate change by breeding more and more livestock. Useful suggestions encourage readers to find ways to reduce their food waste and packaging"--Provided by publisher.