Food Security, Innovation and Sustainability

Authors

Mirele da Silveira Vasconcelos (ed), Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE); Ana Cristina da Silva Morais (ed), Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE); Alisandra Cavalcante Fernandes de Almeida (ed), Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE); Maria do Socorro de Assis Braun (ed), Instituto Federal de Educação, Ciência e Tecnologia (IFCE); Josefranci Moraes de Farias Fonteles (ed), Instituto Federal de Educação, Ciência e Tecnologia (IFCE)
DOI: https://doi.org/10.35260/67960654-2021

Keywords:

Food safety, Innovation, Sustainability, Multidisciplinary

Synopsis

This book leads us to reflect on food from various perspectives, understanding that the conscious consumption of food allows us to change our eating habits, as well as a change in behavior, abandoning waste and harmful consumption practices. This enables the adoption of conscious consumption practices within the values of environmental, social, economic and cultural sustainability, respecting all actors in the food chain.
We will taste each chapter, experimenting with flavors and knowledge, allowing an exchange of knowledge and experiences that bring us back to the best memories of debates around the table and the affection of our grandmother's kitchen, sharpening our senses and making us salivate and understand the importance of food for a balanced life, with social responsibility and which will bring benefits to society and the environment. A good read to everyone!

Chapters

  • Chapter 1 – First class of the specialization course in Food Sciences at the Baturité campus of the Federal Institute of Ceará
    Mirele da Silveira Vasconcelos, Ana Cristina da Silva Morais, Alisandra Cavalcante F. de Almeida, Maria do Socorro de Assis Braun, Josefranci Moraes de Farias Fonteles
    Baixar Capítulo 1
  • Chapter 2 - Application and acceptability of green banana biomass added to school lunch preparations in the municipality of Redenção – Ceará
    Thaianá Pereira Costa, José Danisio Silva Vieira, Marília Moreno da Silva, Erivalda Roque da Silva, Mirele da Silveira Vasconcelos
    Baixar Capítulo 2
  • Chapter 3 – Gastronomic applications of munguba seed (Pachira aquatica Aublet)
    Luis Davi Alves Lima, Nilza Mendonça, Paulo Henrique Machado de Sousa, Joélia Marques de Carvalho
    Baixar Capítulo 3
  • Chapter 4 - Hygienic-sanitary assessment of public school food units in Brazil: a systematic review of Brazilian scientific production after the promulgation of RDC 216/2004 Anvisa
    Érica M. Rodrigues de Araújo, Patrícia Campos Mesquita
    Baixar Capítulo 4
  • Chapter 5 - Food education in teaching natural sciences
    contributions to the teaching-learning process
    Marília Moreno da Silva, Erivalda Roque da Silva, José Danisio Silva Vieira, Thaianá Pereira Costa, Mirele da Silveira Vasconcelos
    Baixar Capítulo 5
  • Chapter 6 – The use of medicinal plants
    a cultural recovery through science teaching
    Erivalda Roque da Silva, Marília Moreno da Silva, José Danisio Silva Vieira, Thaianá Pereira Costa, Francisca Lúcia Sousa de Aguiar
    Baixar Capítulo 6
  • Chapter 7 – Use of Moringa oleifera Lam. leaf powder in human nutrition in Brazil
    Luciana de Sousa Lima, Anne Kamilly Nogueira Felix
    Baixar Capítulo 7
  • Chapter 8 – Prevalence of food additives in industrialized orange-flavored juices sold in Baturité-CE
    José Heligleyson Batista Barbosa, Maria Flavia Azevedo da Penha
    Baixar Capítulo 8
  • Chapter 9 – Conscious consumption
    food thought from an agroecological vision
    Antonia Izamara Araújo de Paula, Priscila Ximenes Moreira
    Baixar Capítulo 9
  • Chapter 10 - Profile and consumption pattern of consumers of agroecological products at the Cetra solidarity fair
    José Danisio Silva Vieira, Thaianá Pereira Costa, Marília Moreno da Silva, Erivalda Roque da Silva, Rafaela Maria Temóteo Lima Feuga
    Baixar Capítulo 10
  • Chapter 11 - Using the cashew stalk as a form of sustainability on a farm in the renovated area of Pirangi - Chorozinho, Ceará
    Eremita Maria Pinheiro e Silva, José Geovane Pinheiro e Silva, Rafaela Maria Temóteo Lima Feuga
    Baixar Capítulo 11
  • Chapter 12 - Green route for coffee in the Baturité Massif
    production profile
    Andressa Vitor de Almeida, Ana Cristina da Silva Morais
    Baixar Capítulo 12
  • Chapter 13 - Using Canvas in teaching processes for developing new food products
    Francisca Gabriela de Lima Pinheiro, Maria do Socorro de Assis Braun
    Baixar Capítulo 13

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Author Biographies

Mirele da Silveira Vasconcelos, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD and master in Biochemistry from the Federal University of Ceará. She graduated in Food Engineering from the Federal University of Ceará (UFC) and has a bachelor's degree in Nutrition from the Nutrition Sciences Course at the University of Fortaleza (UNIFOR). She is currently a Full Professor at the Federal Institute of Education, Science and Technology of Ceará (IFCE), Baturité campus, where she served as Coordinator of the Specialization course in Food Science (November 2018 to 2020). She works in the research lines: Food technology, Nutritional Sciences, Innovation in Gastronomy; Food security and social development. She also works in the creative and dissemination process of science, art and education and in the development of strategies and teaching materials at undergraduate level.

https://orcid.org/0000-0002-7648-6989

Ana Cristina da Silva Morais, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Food Science and Technology and Master in Food Technology from the Federal University of Ceará – UFC, Specialist in Teaching in Professional and Technological Education from the Federal Institute of Education, Science and Technology of Ceará – IFCE and graduated in Food Engineering from UFC . She is currently a Professor at IFCE, Baturité campus and is part of the teaching staff of the Academic Masters in Food Technology (PGTA) at IFCE – Limoeiro do Norte campus. She served as Research and Extension Coordinator at the IFCE Baturité campus from 2016 to 2018 and was responsible for creating and implementing the Specialization course in Food Science at that campus. She has experience in the area of Food Science and Technology, with an emphasis on Sensory Analysis of Food, Beverages and Development of plant-based products.

Alisandra Cavalcante Fernandes de Almeida, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

She is currently a professor and researcher at the Federal Institute of Education, Science and Ceará Technology – IFCE. Graduated in Pedagogy from the Federal University of Ceará, with a master's degree in Communication and Information Technology in EaD from Federal University of Ceará and a PhD in Education (Curriculum) from the Pontifical Catholic University of São Paulo. She works in the areas of Education with an emphasis on Educational Technology, educational IT, learning objects, educational technology, distance education, curriculum and innovative practices. Leader of the Research Group (CNPq) – Research Group on Education and Innovative Pedagogical Practices of the Federal Institute of Education, Science and Technology and participant in the Education Research Group (GPEDUC). The researcher has published books and articles in the area of pedagogical innovation and their endorsements.

Maria do Socorro de Assis Braun, Instituto Federal de Educação, Ciência e Tecnologia (IFCE)

Graduated in Business Administration from the University of Fortaleza. PhD and Master in Education from the Federal University of Ceará (UFC). Effective professor at the Federal Institute of Education, Science and Technology (IFCE). Collaborating professor at PROFNIT (Postgraduate Program in Intellectual Property and Technology Transfer for Innovation). She also worked as a distance learning tutor at UFC and IFCE. Until 2018, she coordinated the Technical Course in Administration, IFCE, Baturité campus, where she worked, until 2021, as Research and Extension coordinator. She is currently head of the Postgraduate Department at IFCE.

Josefranci Moraes de Farias Fonteles, Instituto Federal de Educação, Ciência e Tecnologia (IFCE)

PhD in Industrial Biotechnology, Master in Food Technology and food engineer from the Federal University of Ceará (UFC). Coordinator of the Specialization Course in Food Science at IFCE's Baturité campus, where she is a teacher of Basic, Technical and Technological Education (currently in the Gastronomy Course), and at the Iguatu campus (2010 - 2019). Coordinator of the Technical Course in Agroindustry integrated into high school at the IFCE Iguatu campus. Coordinator of the Higher Course in Gastronomy Technology at IFCE, Baturité campus (2015-2016). Coordinator of the Agroindustry Technician Course at the IFCE Iguatu campus (2010-2013). She has experience in the area of Food Science and Technology with an emphasis on: Food Biotechnology, Post-Harvest Physiology of fruits and vegetables, and Food Quality Control.

Alisandra Cavalcante Fernandes de Almeida, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Education from the Pontifical Catholic University of São Paulo. Professor at the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Thaianá Pereira Costa

Bachelor's degree in Nutrition from Faculdade Nordeste – Fanor; Specialist in Food Science from the Federal Institute of Education, Science and Technology of Ceará (IFCE).

José Danisio Silva Vieira

Bachelor in Agronomy from the University of International Integration of Afro-Brazilian Lusofonia - Unilab, Brazil.

Marília Moreno da Silva

Graduated in Natural Sciences and Mathematics, from the University of International Integration of Afro-Brazilian Lusofonia - Unilab. Specialist in Food Science from the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Luis Davi Alves Lima

Gastronome and Pharmacist, Student of the Specialization Course in Food Science at the Institute Federal Department of Education, Science and Technology of Ceará – IFCE Baturité campus.

Nilza Mendonça

Culinarist, writer and gastronomy instructor.

Paulo Henrique Machado de Sousa, Universidade Federal de Viçosa (UFV)

Chemist, PhD in Food Science and Technology from the Federal University of Viçosa (UFV).

Joélia Marques de Carvalho, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

Food engineer, PhD in Food Science and Technology from the Federal University of Ceará (UFC). Professor at the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Érica M. Rodrigues de Araújo

Graduated in Nutrition from Centro Universitário Estácio do Ceará. Specialist in Food Science from the Federal Institute of Education, Science and Technology of Ceara (IFCE).

Patrícia Campos Mesquita, Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

Food Engineer, MSc. Food Science and Technology from UFC and PhD student in Food Engineering, UFSC, professor at IFCE's Ubajara campus.

Erivalda Roque da Silva

Bachelor in Agronomy, from the University of International Integration of Afro-Brazilian Lusofonia – Unilab; Specialist in Food Science from the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Francisca Lúcia Sousa de Aguiar, Docente do Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

Master in Tourism Business Management, from the State University of Ceará - UECE. Professor at the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Luciana de Sousa Lima

Agricultural Engineer from the University of International Integration of Afro-Brazilian Lusofonia (Unilab), Specialist in Food Science from the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Anne Kamilly Nogueira Felix

Food Engineer and PhD in Chemical Engineering from the Federal University of Ceará (UFC).

José Heligleyson Batista Barbosa

Graduated in Nutrition, Specialist in Food Science from the Federal Institute of Education, Science and Technology of Ceará (IFCE).

Maria Flavia Azevedo da Penha

PhD student in Food Science and Technology - UFC; Technician at the Food Laboratory at the Fortaleza campus of the Federal Institute of Education, Science and Technology of Ceará.

Antonia Izamara Araújo de Paula

Master in Food Science and Technology - (UFC), Studying Specialization in Food Science, IFCE, Brazil.

Priscila Ximenes Moreira

Master in Food Science and Technology - (UFC), TCC Advisor, IFCE, Brazil.

Rafaela Maria Temóteo Lima Feuga, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Food Science and Technology (UFC). Professor at the Federal Institute of Education, Science and Technology of Ceará (IFCE), Brazil.

Eremita Maria Pinheiro e Silva

Specialization Student in Food Science, Federal Institute of Education, Science and Technology of Ceará (IFCE), Brazil.

José Geovane Pinheiro e Silva

Bachelor's degree in Computing, State University of Ceará, Brazil.

Andressa Vitor de Almeida

Graduated in Gastronomy Technology from the Federal Institute of Education, Science and Technology of Ceará (IFCE), Brazil.

Francisca Gabriela de Lima Pinheiro

Graduated in Food Engineering from the Federal University of Ceará (UFC).

Capa Segurança Alimentar, Inovação e Sustentabilidade

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Published

October 1, 2021

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