Nutrition at the Crossroads: Food at the Intersection of Environmental, Economic, and Social Sustainability
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Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.
History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.
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1905–present
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- Department of Agricultural Engineering (1907–1990)
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- College of Agriculture and Life Sciences (parent college)
- College of Engineering (parent college)
- Department of Industrial Education and Technology, (merged, 2004)
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Abstract
Societies around the world are at a critical juncture. As the planetary population grows, there are increasing demands for expanding available food, more nutritious and healthy foods, and contemporaneously the need for greater efficiencies and decreased impacts upon the environment.
The sustainability of food production systems is a complex issue that requires a global and multidisciplinary approach, combining not only agronomy, ecology, nutrition, epidemiology, processing, energy use, but also marketing and sociology. It is within this context that this special issue aims to illustrate, through review articles, case studies, as well as modeling and simulation studies, some means of understanding the integration of food, in a broad sense, within our environment and society.
Comments
This article is published as Rosentrater, Kurt A., Laetitia Palmade, and Elif Kongar. "Nutrition at the Crossroads: Food at the Intersection of Environmental, Economic, and Social Sustainability." Frontiers in Nutrition 6 (2019): 158. DOI: 10.3389/fnut.2019.00158. Posted with permission.