Sistemas alimenticios

Keith R. Schneider, Renee Goodrich-Schneider, Douglas L. Archer, Michelle D. Danyluk, George L. Baker, and Chris Thomas

Jonathan A. Watson, Allen F. Wysocki, Ray Bucklin, yRay A. Bucklin

This publication discusses various technologies and their applications in the food industry and shows how those technologies can impact supply-chain management.

Jeffrey K. Brecht, Steven Sargent, Patrick E. Brecht, Jorge Saenz, yLeonard Rodowick

This updated edition reflects the dynamic changes and innovations in the handling and transportation of perishable foods. Some of these include improved insulation and air movement, microprocessors for more efficient refrigeration, expert systems to control the transport environment and conserve fuel energy, and the use of telematics to monitor and control the performance of refrigerated vehicles during transit. This edition includes descriptions and recommendations for food transported over the road and by rail in marine containers, as well as in railcars.

Lijun Angelia Chen yLisa House

This study provides an overview of US food shoppers in 2017 and serves as a benchmark for policymakers and marketers of consumer food and beverage products for analyzing consumer trends in the future. A nationwide sample of 5,993 adults, all primary food shoppers in the United States, completed a survey in 2017 to learn about food-related perspectives and trends. Consumers differ in food shopping outlets, grocery spending, response to food price increases, food-related attitudes, food and beverage consumption patterns, and nutritional perceptions.

David Outerbridge, Christa D. Court, Laura Birou, Catherine Campbell, Sebastian Galindo, Eyrika Orlando, Fritz Roka, and Kelly Wilson

Extension professionals were, and in many cases still are, heavily involved in assessing how the COVID-19 pandemic impacted agribusiness operations and the broader food system. This publication describes the process that a core project team of Extension professionals and researchers from the University of Florida and Florida Gulf Coast University followed to design and implement an interview guide to harmonize the collection of such information from food system businesses in Florida. We discuss benefits of this method, tools that improved efficiency during implementation, and considerations for others who might want to modify and use this interview guide in their own state or region.