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Product processing



Un ocean de promesses

A challenge for the planet

Discover how they’re already transforming our daily lives


P. Goulletquer, A. Joseph, P. Poupon

Edition 2017

“Transforming lives while preserving the planet” is the aim of the 17 sustainable development goals (SDGs), the global framework for action adopted by all UN member states in September 2015. A critical analysis of each of these objectives, their interactions as well as the contradictions inherent in them.

 

Consult Philippe Poupon 's foreword


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Et si on mangeait local ?

And if we were to eat locally?

What are short food supply chains going to change in my everyday life


P. Philipon, Y. Chiffoleau, F. Wallet, N. Hulot

Edition 2017

For the past fifteen years or so, the “short supply chains” in marketing food products are reappearing extensively in France. Helped by food crises, today's consumers want to know where their food comes from and how it has been produced. The book answers clearly practical questions raised - where can I find these products? Are they more expensive, do they taste better? What is the difference between an AMAP (association supporting small farming) and a farm shop? What is the environmental impact? Eat locally: ultimately, is this or is this not a “good idea”?

 

Consult Nicolas Hulot's foreword


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Une petite histoire de l'alimentation francaise

A short history of French food


V. Bellemain, K. Boquet, T. Galichet, K. Gouello, A. Martin, D. Nairaud, J. Poulain

Edition 2017

To mark its 30th anniversary, the National Food Council interviewed the players who have contributed to its history. Some opted to write a reflective account of their experience. Others produced a theoretical assessment of their disciplines. These different angles of approach identify what makes heritage and the contribution of the National Food Council to the public food policies and actions.

 

You can download the ePub either consult the directly on-line interactive frieze.


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Les oeufs

Eggs

60 keys to understanding


F. Baron, C. Guérin-Dubiard, F. Nau

Edition 2017

How do hens make their eggs? How can you tell if an egg is fresh? Are eggs a fatty food? Is powdered egg still really egg? What do the codes mean on shop-bought eggs? This book covers everything egg-related, from raising hens to what’s on our plate. Learn about egg biology and physiology, their nutritional properties, industrial egg production and processing eggs into other products or for non-food use. The book also gives storage and consumption advice along with tips on rearing your own hens for those that dream of having their own henhouse. Some myths about eggs are busted too.


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La chaîne du froid

The Cold Chain

60 keys to understanding


E. Derens-Bertheau, A. Delahaye , L. Fournaison , D. Leducq , F. Ndoye , V. Osswald

Edition 2017

This widely-accessible book gives in-depth knowledge on refrigeration, its daily uses and its impact on the environment. Learn about the science behind artificial refrigeration and the cold chain from the product producer to the end-user. This book also features invaluable tips for preserving the organoleptic quality of food in our refrigerators.


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De l'œnologie à la viticulture

From winemaking to viticulture


A. Carbonneau , J. Escudier , P. Mauguin

Edition 2017

A richly illustrated book giving a complete overview of viticulture and wine: growing conditions of vines, wine components and microbiology, winemaking methods, processing and bottling of wine, the wine production sector in France, wine tasting and sensory analysis and other vine products. Special attention is paid to high-end products (Champagne, Cognac), wine and cooking, wine-producing countries, wine consumption around the world and in France and the health benefits of wine.


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Agricultural and food processing

Agricultural and food processing

Between ecology and capitalism


B. Daviron, G. Allaire

Edition 2017

This work provides a synthesis of recent research on the evolution of agriculture and food in a capitalist system. It is based on approaches not well-known in France such as international political economy and ecological economy.

It studies agricultural processing in terms of ecology, history and geopolitics and traces specific aspects of agriculture and food in the 21st century. Lastly, it proposes theoretical approaches with a view to renewing the agricultural economy.


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Agriculture et alimentation durables

Sustainable agriculture and food

Three issues affecting the cereals sector


J. Abécassis, A. Fardet, G. Charmet , S. Bonny , F. Forget , V. Lullien-Pellerin

Edition 2017

This book explores three major issues concerning cereals for human consumption, particularly wheat: protein content, health quality of crops and grain products and nutritional value. Strategies are offered to reconcile the various quality requirements and overcome the contradictions regarding better sustainability.


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Systèmes agroalimentaires en transition

Food systems in transition


A. Falque, P. Lubello, L. Temri

Edition 2017

This book deals with the transition from current agricultural and food systems towards sustainable ones. The issue is viewed from a number of different angles within the realm of social sciences (management, economics, sociology, anthropology and philosophy). The book provides food for thought and discussion around the following questions: What is the future model that today’s food system could or should be striving towards? What is the path that this transition could or should take?


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La construction sociale des bassins de production agricole

The social construction of agricultural production areas


F. Sarrazin

Edition 2016

This economic sociology book is intended for agricultural professionals engaged in the development of their production area. It provides the analytical and diagnostic tools needed to conduct a field study by taking a step back from the sector and developing a new approach to the land. It also provides food for thought on coordination factors and cooperation ties and offers a very practical analysis grid.


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