Aquaculture

Alternative Protein Sources for Sustainable Diets
1. Auflage 2027
ISBN: 978-1-041-08622-2
Verlag: Taylor & Francis Ltd

Buch, Englisch, 264 Seiten, Format (B × H): 178 mm x 254 mm

Aquaculture: Alternative Protein Sources for Sustainable Diets presents a rigorous, multidisciplinary account of how aquatic food systems can underpin global protein security and sustainable nutrition. Tracing the field’s evolution from traditional subsistence practices to contemporary intensive and semi-intensive models, it establishes the scientific and operational foundations of aquaculture—principles, global production trends, system classifications, and interactions across aquatic and terrestrial ecosystems—while interrogating the technologies and policy frameworks that have shaped livelihoods, poverty alleviation and economic growth.

At the heart of the book is sustainability. Dedicated chapters examine ecological carrying capacity, biodiversity conservation, disease epidemiology and biosecurity, alongside weed and predator control, harvesting strategies and post-harvest handling. Environmental impacts are assessed with evidence-based mitigation strategies to balance productivity with ecosystem integrity. Species-focused sections cover finfish, shrimps and prawns, crabs, oysters, seaweeds and other emerging aquatic biomasses, detailing taxonomy, diversity, culture systems, nutritional composition, protein extraction and processing technologies, digestibility and amino acid profiles. Case studies demonstrate how aquaculture-derived proteins can help address protein-energy malnutrition, enrich food products and strengthen food system resilience.

The book advances into integrative models—integrated aquaculture–agriculture and aquaponics—that embody circular economy principles through nutrient recycling and water-use efficiency, with clear analysis of environmental and logistical implications. Frontier innovations in genetics, genomics and biotechnology are explored for improving growth performance, disease resistance, feed utilisation and product quality, complemented by economic evaluations, management strategies, SWOT/SWOC assessments and forward-looking scenarios that illuminate risks and opportunities. Authoritative and applied, this book positions aquaculture as a scientifically robust, nutritionally superior and environmentally responsible pillar of sustainable diets—an essential resource for researchers, practitioners, policymakers and advanced students across aquaculture, food science, nutrition and environmental management.

Zielgruppe

Postgraduate, Professional Practice & Development, and Professional Reference

Autoren/Hrsg.

Shaida, Bushra

Bashir, Khalid

Singh, Vandana

Selvamuthukumaran, M.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines

Inhaltsverzeichnis

Introduction to Aquaculture. Aquaculture: From Traditional to Modern Techniques. Sustainability in Aquaculture: Balancing Production and Conservation. Fishes. Shrimps and Prawns. Crabs, Oysters, and Others. Seaweeds. Nutritional Benefits and Safety Aspects of Aquaculture Produce. The Role of Aquaculture in Mitigating Protein Deficiency. Integrating Aquaculture into Agriculture: Synergies and Challenges. Advances in Aquaculture Technologies for a Sustainable Supply. The Future of Aquaculture: Economics, Opportunities, and Challenges. The Role of Genetics and Biotechnology in Improving Aquaculture Production. Aquaculture Waste Valorization and Management.

Über Autor(innen)

Dr. Bushra Shaida is an Assistant Professor and Program Coordinator in the Department of Nutrition and Dietetics at Sharda University, Greater Noida, India. She holds a Ph.D. in Food Science and Nutrition and has over a decade of academic and research experience. Her research expertise lies in clinical nutrition, disease-specific and immune-enhancing enteral formulations, functional foods, clinical trials, phytomedicine, and natural antioxidants. Dr. Shaida has published extensively in national and international peer-reviewed journals and has authored and edited multiple books and book chapters with reputed publishers. She is also a recipient of patents and copyrights and has actively contributed to national and international scientific conferences.

Dr. Khalid Bashir is an Assistant Professor in the Department of Food Technology at Jamia Hamdard, New Delhi, India. He earned his doctorate from the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, and is an alumnus of the Islamic University of Science and Technology (IUST), Jammu & Kashmir. Dr. Bashir has published several research articles, reviews, and books with leading international publishers, including CRC Press, Elsevier, and Springer. His research interests encompass food fortification, functional foods, nutraceuticals, biodegradable and edible food packaging, and bakery and confectionery technology. He is a recipient of a UGC Start-Up Grant and is actively involved in academic counseling and curriculum development.

Dr. Vandana Singh is an Assistant Professor in the Department of Microbiology at the School of Allied Health Sciences, Sharda University, Greater Noida, India. She holds a Ph.D. in Microbiology and an M.Sc. in Microbiology from the University of Pune. With over 14 years of teaching and research experience, her expertise spans medical microbiology, environmental microbiology, food microbiology, microbial biotechnology, nanomaterials, and microbial nanotechnology. Her research interests include microbial fuel cells, wastewater treatment, bioremediation, biofilm formation, biosurfactant production, and environmental biotechnology. Dr. Singh has published numerous research articles, reviews, and book and chapters in leading international publishers, including CRC Press, Elsevier, and Springer.

Dr. M. Selvamuthukumaran is currently working as an Associate Professor at Department of Food & Dairy Technology in Krishna Institute of Science & Technology, affiliated to Krishna Vishwa Vidyapeeth, Karad, India He was also a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia and also in Hamelmalo Agricultural College, Eritrea. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.