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Relevant bibliographies by topics / Food technologies

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Academic literature on the topic 'Food technologies'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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Journal articles on the topic "Food technologies"

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Ankit Kumar and Rajeev Ranjan Thakur. "Latest technologies in food processing." Agricultural Engineering Today 46, no. 4 (2025): 45–48. https://doi.org/10.52151/aet2022464.1608.

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Consumer demand for fresh, nutritious, and minimally processed foods has risen recently. This new trend for safe and healthy foods has led to the development of innovative food processing technologies that cause less damage to nutrients and maintains the product quality without compromising flavour, appearance and nutrition. Some of these novel techniques like cold plasma, hyperbaric storage, smart packaging, supercritical fluid extraction, smart grain storage system and renewable energy utilization in the form of solar energy have attracted many food processors as well as scientists. These te

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Lahiri, Saikat, Indranil Bose, and Adrija Majumdar. "Rebel Foods’ Cloud Kitchen Technologies: Food for Thought?" Communications of the Association for Information Systems 54, no. 1 (2024): 155–79. http://dx.doi.org/10.17705/1cais.05407.

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This case study examines the India based cloud kitchens and food services provider Rebel Foods’ technology platforms. We document the development of the company from its foundation in 2004 and the role played by technology in enabling its various lines of business. We describe in detail the technology stack that drives the operations at Rebel Foods. We also present various emerging technologies such as artificial intelligence (AI), machine learning (ML), robotic process automation (RPA), blockchain, and augmented reality (AR) that may be utilized by Rebel Foods to increase efficiency, build cu

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Uma Mageshwari, S. "Technologies in Food Processing." Indian Journal of Nutrition and Dietetics 57, no. 1 (2020): 115. http://dx.doi.org/10.21048/ijnd.2020.57.1.24724.

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Buckow, Roman, and Michelle Bull. "Advanced food preservation technologies." Microbiology Australia 34, no. 2 (2013): 108. http://dx.doi.org/10.1071/ma13037.

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Arvanitoyannis, I. S. "Novel Food Processing Technologies." International Journal of Food Science and Technology 41, no. 4 (2006): 470–74. http://dx.doi.org/10.1111/j.1365-2621.2005.01109.x.

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OZDEMIR, MURAT, and JOHN D. FLOROS. "Active Food Packaging Technologies." Critical Reviews in Food Science and Nutrition 44, no. 3 (2004): 185–93. http://dx.doi.org/10.1080/10408690490441578.

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Bari, Md Latiful, Alexandru Grumezescu, Dike O. Ukuku, Gargi Dey, and Tatsuro Miyaji. "New Food Processing Technologies and Food Safety." Journal of Food Quality 2017 (2017): 1–2. http://dx.doi.org/10.1155/2017/3535917.

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Al-Sharify, Zainab T., Shahad Z. Al-Najjar, Christian Kosisochukwu Anumudu, Abarasi Hart, Taghi Miri, and Helen Onyeaka. "Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology." Applied Sciences 15, no. 6 (2025): 3049. https://doi.org/10.3390/app15063049.

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The food industry mostly utilises thermal processing technologies to enhance the food safety and shelf life by inactivating enzymes, pathogens, and spores. However, there is a shift towards consumer preference for minimally processed foods due to health concerns and the limitations of the conventional thermal processing methods. Thus, the food industry has recently increased the utilisation of non-thermal technologies for food processing and preservation in the production of foods while maintaining the nutritional and sensory qualities of the food. Non-thermal approaches including a Pulsed Ele

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Mitropoulou, Gregoria, Viktor Nedovic, Arun Goyal, and Yiannis Kourkoutas. "Immobilization Technologies in Probiotic Food Production." Journal of Nutrition and Metabolism 2013 (2013): 1–15. http://dx.doi.org/10.1155/2013/716861.

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Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

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Bindurani, HA, Devadiga Disha, and Aradhana. "TRENDS AND TECHNOLOGIES FOR FOODS PRINTING." Journal of Advancement in Architectures for Computer Vision 1, no. 1 (2025): 12–19. https://doi.org/10.5281/zenodo.14928732.

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<em>3D additive food manufacturing </em>to get the g-code, slicer software will “slice” 3D model into <em>materials is among the innovations that could revolutionize people’s food choices and consumption. Food innovation and production have advanced considerably in recent years and its market has shown rapid annual expansion. Printing food technologies are considered as a potential solution for producing customized foods such as military food, and astronaut food. The printable food ink material still lacks standardization and superior extrusion process equivalent to other add

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Dissertations / Theses on the topic "Food technologies"

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Butz, Peter, and Bernhard Tauscher. "Emerging Technologies Towards Food Preservation." Revista de Química, 2017. http://repositorio.pucp.edu.pe/index/handle/123456789/100669.

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FRIGERIO, JESSICA. "Towards food traceability: discovering biomolecular technologies for complex food products." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2021. http://hdl.handle.net/10281/309984.

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Nel settore agroalimentare, le frodi alimentari aumentano ogni anno e i consumatori richiedono prodotti più controllati. Un sistema di identificazione e tracciabilità biomolecolare potrebbe essere utilizzato per valutare la qualità delle materie prime e dei prodotti alimentari finiti. Il test del DNA è una metodologia molto utilizzata nel campo alimentare, in particolare la metodologia del DNA barcoding. Tuttavia, il DNA barcoding ha alcuni limiti nell'analisi dei prodotti alimentari complessi. I trattamenti industriali potrebbero alterare la qualità del DNA della materia prima e questa analis

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Carmo, Cátia Vanessa Saldanha do Carmo. "Micro-and Nano-Technologies for Food Applications." Doctoral thesis, Universidade Nova de Lisboa. Instituto de Tecnologia Química e Biológica António Xavier, 2016. http://hdl.handle.net/10362/58238.

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Dissertation presented to obtain the PhD degree in Chemistry-Nanotechnology<br>Nano- and microtechnology is one of the hottest topics in food science and technology. Current applications of nano- and microtechnology in the food sector includes the processing and formulation of food ingredients into nano- and micro- structures/-sized/-encapsulated or engineered particle additives. These systems have been incorporated in food to improve functionality, enhancing physical properties (i.e. colour, texture), protecting chemical ingredients from degradation (i.e antioxidants, flavour) and biological

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ROSSI, FRANCESCO. "Computer-aided technologies for food risk assessment." Doctoral thesis, Politecnico di Torino, 2018. http://hdl.handle.net/11583/2714103.

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Nowadays, the relationship among food, health, and economy is an emerging topic that engages the modern global society from an interdisciplinary perspective. The Food Risk assessment has been formalized and incorporated into the specific discipline addressed to everyone involved with food from production to consumption, including growers, processors, regulators, distributors, retailers and consumers. However, both intentional and unintentional actions committed for economic gains could make an attempt on people’s health. In recent years, many tools have been developed to help the authorities

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Vinaixa, Crevillent Maria. "Improving ms-sensor technologies for food quality assessment." Doctoral thesis, Universitat Rovira i Virgili, 2008. http://hdl.handle.net/10803/8462.

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Food industry is demanding for fast screening methodologies in order to guaranty food quality and safety. These methodologies should allow high throughput with sufficient accuracy and reproducibility. In this context, MS-Sensor is a challenging approach since it allows simultaneous determination of compounds in food matrices and complex mixtures with a high sample throughput. The basic working principle of MS-Sensor systems is based on the introduction of volatile components extracted from the headspace of a sample into the ionization chamber of a mass spectrometer. The mass spectra resulting

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Baratella, Davide. "Development of nanoparticle based technologies for food safety." Doctoral thesis, Università degli studi di Padova, 2018. http://hdl.handle.net/11577/3422432.

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Background Nanoscience and nanotechnology are highly promising and rapidly emerging areas for research and industrial innovation. Due to the remarkable physicochemical properties of manufactured nanomaterials, several promising applications were recently developed in the areas of agriculture and food production. Recently, a new method to synthesize superparamagnetic nanoparticles has been developed. These nanoparticles consist of stoichiometric maghemite, γ-Fe2O3, with unique spectroscopic properties and well-defined crystalline structure, and have been called “surface-active maghemite nanopa

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De, Maria Serena. "Allergenic power reduction of food proteins by nonthermal technologies." Doctoral thesis, Universita degli studi di Salerno, 2015. http://hdl.handle.net/10556/1983.

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2013 - 2014<br>The great interest of the research activity in food allergies could be attributed to the increase of allergic reactions all over the world not only in infants but even in adult age. As an alternative to the development of an allergen-free diet, many works have been focused on a novel approach for the treatment of allergens: instead of eliminating the allergens from the diet, the immunoresponse can be reduced or even eliminated by inducing some modifications of their molecular structure. In fact, changes in allergen conformation can modulate its identification by the specific an

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Saroya, Harlin Kaur. "Innovative Non-Thermal Food Processing Technologies Used By The Food Industry In The United States." TopSCHOLAR®, 2017. https://digitalcommons.wku.edu/theses/2028.

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This thesis discussed the non-thermal food processing technologies being used within the United States of America. The technologies discussed in this thesis are High- Pressure Processing (HHP), Pulsed Electric Field, Pulsed Light, Irradiation, Ultra Sound, Oscillating Magnetic Fields, and Cold Atmospheric Plasma. A survey was designed and conducted to study the major reasons behind a preference for a particular technology by the organization, and the limitations for not implementing specific technologies. The survey participants were management level, food scientists and, food technologists em

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Mahroof, Kamran, Amizan Omar, and B. Kucukaltan. "Sustainable Food Supply Chains: Overcoming the Challenges with Digital Technologies." Emerald Publishing, 2021. http://hdl.handle.net/10454/18585.

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Yes<br>The purpose of this paper is to offer a consolidative approach in exploring the potential contribution of digital technologies in sustainable supply chain management (SSCM) for the sustainable performance of food supply chain business, through the circular economy concepts. As a single case study, this qualitative, interpretivist research was based on one of the largest food producers in the United Kingdom. The research utilises semi-structured interviews and applies thematic analysis to offer rich insights into SSCM challenges and their relationship with the business performance, thr

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DRAGO, EMANUELA. "Green Technologies for Innovative Materials Production for Active Food Packaging." Doctoral thesis, Università degli studi di Genova, 2023. https://hdl.handle.net/11567/1103834.

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The Food and Agriculture Organization (FAO) reports that 1.6 billion tons of food are wasted every year in the world, which corresponds to about 1/3 of all food production destined for human consumption. Food waste weighs on a global level as it brings with it a series of problems related to resources such as water, land, energy, labor, capital, the mismanagement of which entails an economic burden of about 680 billion dollars in industrialized countries. The food products most subjected to waste are the fresh ones, with a shelf-life of a few days and the products for which the cold chain is r

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Books on the topic "Food technologies"

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Ferreira, Isabel C. F. R., Amilcar L. Antonio, and Sandra Cabo Verde, eds. Food Irradiation Technologies. Royal Society of Chemistry, 2017. http://dx.doi.org/10.1039/9781788010252.

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Gavahian, Mohsen, ed. Emerging Food Processing Technologies. Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-2136-3.

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Ojha, K. Shikha, and Brijesh K. Tiwari, eds. Novel Food Fermentation Technologies. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42457-6.

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V, Barbosa-Cánovas Gustavo, Tapia María S, and Cano M. Pilar, eds. Novel food processing technologies. CRC Press, 2005.

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Swanson, Barry Grant, and Özlem Tokuşoǧlu. Improving food quality with novel food processing technologies. CRC Press, 2014.

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Guy, R. C. E. Extrusion cooking: Technologies and applications. CRC Press, 2001.

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McElhatton, Anna, and Paulo José do Amaral Sobral, eds. Novel Technologies in Food Science. Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4419-7880-6.

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Thakur, Monika, and V. K. Modi, eds. Emerging Technologies in Food Science. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2556-8.

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Zhang, Howard Q., Gustavo V. Barbosa-Cánovas, V. M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T. C. Yuan, eds. Nonthermal Processing Technologies for Food. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958360.

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Kumar, Santosh, Avik Mukherjee, Atanu Mitra, and Dipankar Halder. Emerging Technologies in Food Preservation. CRC Press, 2023. http://dx.doi.org/10.1201/9781003147978.

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Book chapters on the topic "Food technologies"

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Russell, N. J., and G. W. Gould. "Major preservation technologies." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_2.

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Dash, Sanjaya K., Pitam Chandra, and Abhijit Kar. "Novel Heating Technologies." In Food Engineering. CRC Press, 2023. http://dx.doi.org/10.1201/9781003285076-25.

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Ucak, Ilknur, Maliha Afreen, Evgenia Benova, et al. "Electro – Technologies." In Food Engineering Series. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92415-7_4.

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Neetoo, Hudaa, and Haiqiang Chen. "Alternative Food Processing Technologies." In Food Processing. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch7.

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Maucieri, Carmelo, Carlo Nicoletto, Erik van Os, Dieter Anseeuw, Robin Van Havermaet, and Ranka Junge. "Hydroponic Technologies." In Aquaponics Food Production Systems. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-15943-6_4.

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AbstractHydroponics is a method to grow crops without soil, and as such, these systems are added to aquaculture components to create aquaponics systems. Thus, together with the recirculating aquaculture system (RAS), hydroponic production forms a key part of the aqua-agricultural system of aquaponics. Many different existing hydroponic technologies can be applied when designing aquaponics systems. This depends on the environmental and financial circumstances, the type of crop that is cultivated and the available space. This chapter provides an overview of different hydroponic types, including

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O’Donnell, Colm P., and P. J. Cullen. "Emerging PAT Technologies." In Food Engineering Series. Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-0311-5_11.

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Phillipov, Michelle. "Technologies of intimacy." In Digital Food TV. Routledge, 2022. http://dx.doi.org/10.4324/9781003261940-5.

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Shahbaz, Muhammad, Jawad Ali, Umar Farooq, et al. "Major Preservation Technologies." In Natural Food Preservatives. Jenny Stanford Publishing, 2023. http://dx.doi.org/10.1201/9781003367765-5.

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Piatti, Cinzia, and Forough Khajehei. "Food Consumption and Technologies." In Food Tech Transitions. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-21059-5_7.

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Toledo, Romeo T., Rakesh K. Singh, and Fanbin Kong. "Emerging Food Processing Technologies." In Food Science Text Series. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-90098-8_15.

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Conference papers on the topic "Food technologies"

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Deeksha, Toshanlal Meenpal, Mohd Shayan Khan, and Meghna Sahu. "Automatic Food Billing System of Indian Food using YOLOv8 model." In 2024 15th International Conference on Computing Communication and Networking Technologies (ICCCNT). IEEE, 2024. http://dx.doi.org/10.1109/icccnt61001.2024.10725087.

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Maphenduka, Wellington, Tanaka N. Mhlanga, Nolwazi Ncube, et al. "Allergen-Aware Food Ordering Web App for a Fast Food Restaurant." In 2024 3rd Zimbabwe Conference of Information and Communication Technologies (ZCICT). IEEE, 2024. https://doi.org/10.1109/zcict63770.2024.10958300.

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K.G., Satheesh Kumar, Nikitha Jacob, Sooraj P.S, Steffin James, and Binu Mathew. "Food Vending Machine." In 2024 International Conference on Futuristic Technologies in Control Systems & Renewable Energy (ICFCR). IEEE, 2024. https://doi.org/10.1109/icfcr64128.2024.10763218.

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Kužniar$$, Pavel. "INOVATIVNÍ TECHNOLOGIE V MASOZPRACUJÍCÍM PRŮMYSLU / INNOVATIVE TECHNOLOGIES IN THE MEAT-PROCESSING INDUSTRY." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0223.

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Wangmo, Sonam, Panomkhawn Riyamongkol, and Rattapoom Waranusast. "Bhutanese Food Recognition from Images." In 2024 23rd International Symposium on Communications and Information Technologies (ISCIT). IEEE, 2024. https://doi.org/10.1109/iscit63075.2024.10793693.

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Ayeni, Oluwaneifemi, Olayinka Ogunmefun, Olakunle Afolabil, Funmilayo Adeniyi, and Oghenerobor Akpor. "Food Insecurity and the Global Environment: The Role of Food Loss and Waste." In 2024 IEEE 5th International Conference on Electro-Computing Technologies for Humanity (NIGERCON). IEEE, 2024. https://doi.org/10.1109/nigercon62786.2024.10927238.

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Rao, Ch Upendar, B. Sadhana, B. Ashwitha, B. Sathish Reddy, and M. Sahith Kumar. "Empowering Food Safety with Blockchain: A new Era of Organic Food Supply Chain Management." In 2025 Fourth International Conference on Smart Technologies, Communication and Robotics (STCR). IEEE, 2025. https://doi.org/10.1109/stcr62650.2025.11019174.

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Jananipriya, R., and P. Ramya. "Food Hazines and Tracking System for Farmers using Blockchain Technologies." In 2025 International Conference on Intelligent Systems and Computational Networks (ICISCN). IEEE, 2025. https://doi.org/10.1109/iciscn64258.2025.10934675.

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Appuhamy, Raveen, Khaled Obaideen, Waleed Hilal, Mohammad AlShabi, and Stephen A. Gadsden. "Sensing technologies for agricultural optimization: trends in food quality and safety." In Sensing for Agriculture and Food Quality and Safety XVII, edited by Moon S. Kim, Byoung-Kwan Cho, and Fartash Vasefi. SPIE, 2025. https://doi.org/10.1117/12.3053871.

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R, Harish, Prajasree G, Sabareeswaravaasan RS, Abinaya Vina, and Saveetha D. "Sentiment Analysis on Amazon Food Reviews." In 2024 International Conference on Emerging Technologies and Innovation for Sustainability (EmergIN). IEEE, 2024. https://doi.org/10.1109/emergin63207.2024.10961795.

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Reports on the topic "Food technologies"

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Strauss, Bernhard, Britta Kleinsorge, and Pantea Lotfian. 3D printing technologies in the food system for food production and packaging. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.suv860.

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3D printing, also called additive manufacturing, represents a range of technologies that create 3D objects through a layer-by-layer deposition process using digital image files. 3D printing evolved over the past four decades from a prototyping tool to a manufacturing method in its own right in a number of industries and several additive manufacturing processes have matured into robust production technologies for highly customised and bespoke products when produced in small numbers. However, 3D printing technologies at their current stage of evolution are usually not considered commercially via

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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Emerging technologies that will impact on the UK Food System. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.srf852.

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Rapid technological innovation is reshaping the UK food system in many ways. FSA needs to stay abreast of these changes and develop regulatory responses to ensure novel technologies do not compromise food safety and public health. This report presents a rapid evidence assessment of the emerging technologies considered most likely to have a material impact on the UK food system and food safety over the coming decade. Six technology fields were identified and their implications for industry, consumers, food safety and the regulatory framework explored. These fields are: Food Production and Proce

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Shchurenko, Anastasia. PATENT PROTECTION OF MODERN SMART TECHNOLOGIES. Intellectual Archive, 2024. http://dx.doi.org/10.32370/iaj.3045.

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FORMING THE BASIS OF A PATENT APPLICATION TO PROTECT THE TECHNOLOGY FOR PRODUCING SMART COMPOSITE CONFECTIONERY PRODUCTS AND HOMOGENIZED BEVERAGES. Using TRIZ and ARIZ analytical tools when preparing a provisional patent application to the US Patent Office. The specialization of the technical solution underlying the application is the production technology of composite confectionery products and smart combined food drinks (drinking emulsions) with a high degree of homogenization.

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Research Institute (IFPRI), International Food Policy. Byte by byte: Policy innovation for transforming Africa’s food system with digital technologies. International Food Policy Research Institute, Center for Development Research University of Bonn, Imperial College London, 2019. http://dx.doi.org/10.2499/9780896296848.

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Research Institute (IFPRI), International Food Policy. Food security in a world of natural resource scarcity The role of agricultural technologies. International Food Policy Research Institute, 2014. http://dx.doi.org/10.2499/9780896298477.

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Subcommittee, PGT. Statement of the ACNFP on Precision Bred Organisms - July 2023. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.amp182.

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The FSA has the mandate to assure all food on the market is safe and it is what it says it is. To support and inform the FSA’s policy development in the area, the Advisory Committee on Novel Foods and Processes (ACNFP) was tasked with considering the scientific basis of the technologies used in precision breeding. This included providing scientific advice relating to the types of data that could be used in the safety evaluation of Precision Bred Organisms (PBOs) for use as food and feed. An expert Subcommittee on the Products of Genetic Technologies (PGT) was established to assist the ACNFP wi

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Briones, Roehlano, Ivory Myka Galang, and Jokkaz Latigar. Transforming Philippine Agri-Food Systems with Digital Technology: Extent, Prospects, and Inclusiveness. Philippine Institute for Development Studies, 2023. http://dx.doi.org/10.62986/dp2023.29.

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This study presents a rapid assessment of the adoption of digital technology in Philippine agriculture and its implications for smallholder farmers. Modernization of agriculture, a perennial goal in agricultural policy, is increasingly linked with digital technologies, as outlined in the Philippine Development Plan (PDP) and underscored by Industry 4.0’s transformative impacts on markets, trade, and manufacturing. Digital agriculture offers significant potential benefits, including enhanced productivity, market access, and sustainability. However, it also presents the risk of exacerbating the

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Capretti, Lisa, Amrita Saha, Farai Jena, and Fred M. Dzanku. Agricultural Technology, Food Security and Nutrition: Insight From Oil Palm Smallholders in Ghana. APRA, Future Agricultures Consortium, 2022. http://dx.doi.org/10.19088/apra.2022.041.

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The use of agricultural technologies has facilitated gains from agricultural commercialisation for smallholder farmers in Africa. Practices that involve these technologies play an important role in tackling poverty and food insecurity in Sub-Saharan Africa. Hence, the link between agricultural technology practices, food security and nutrition is important, and has relevant implications for policymaking. Using new panel data for oil palm producers in Ghana from the Agricultural Policy Research in Africa (APRA) consortium, this paper sheds light on the relationship between the use of agricultura

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Solovyanenko, Nina I. Legal features of innovative (digital) entrepreneurship in the agricultural and food sector. DOI CODE, 2021. http://dx.doi.org/10.18411/0131-5226-2021-70008.

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Modern agricultural production and food trade are involved in the process of digital transformation, which is a cardinal factor of sustainable development and is carried out on the basis of IT platforms, the Internet of Things, cloud computing, big data, artificial intelligence, blockchain technologies. The COVID-19 pandemic has increased the dependence of these sectors of the economy on information and communication technology infrastructure and services. At the same time, the slow updating of legislation, which lags behind the constantly improving digital technologies, not only hinders their

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Arbib, James, Adam Dorr, and Tony Seba. Rethinking Climate Change: How Humanity Can Choose to Reduce Emissions 90% by 2035 through the Disruption of Energy, Transportation, and Food with Existing Technologies. RethinkX, 2021. http://dx.doi.org/10.61322/bhqh5914.

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Abstract:

Three sector disruptions alone driven by just eight technologies can directly eliminate over 90% of net greenhouse gas (GHG) emissions worldwide within 15 years. Market forces can be leveraged to drive the bulk of global GHG emissions mitigation because the technologies required are either already commercially available and competitive today, or can be deployed to market before 2025 with the right societal choices. The same technologies will also make the cost of carbon withdrawal affordable, meaning that moonshot breakthrough technologies are not required to solve the ‘Last Carbon Problem’ an

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