Food, Energy, and Water: The Chemistry Connection

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9780128002117: Food, Energy, and Water: The Chemistry Connection

How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today’s scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general.

  • Presents a clear, quantitative explanation of the link between food, energy, and water
  • Provides information not currently available in chemistry curricula or synthesized in existing resources
  • Examines the challenges of the food-energy-water nexus from a chemistry perspective within a multi-disciplinary domain
  • Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles

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From the Back Cover:

Food, Energy, and Water: The Chemistry Connection examines the inextricable link among the vital resources of food, energy, and water to explain how this relationship should be considered in contemporary research and development. This book will help scientists balance competing concerns of environmental stewardship and innovative, cost-effective product development. Detailed discussions cover how we can utilize these resources without depleting them or decreasing their quality.

Key features:

  • Presents a clear explanation of the links among food, energy, and water, and how an integrated approach is needed for research and problem solving across sectors
  • Examines the challenges of the food─energy─water nexus from a chemistry perspective within a multidisciplinary domain
  • Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles

About the Author:

Dr. Satinder Ahuja is a leading expert on improving water quality. He earned his PhD in analytical chemistry from the University of the Sciences, Philadelphia. He worked for Novartis Corp. in various leadership positions for over 25 years while simultaneously teaching and guiding research as an adjunct professor at Pace University for over 10 years. As president of Ahuja Consulting, he advises on quality issues relating to chemicals/pharmaceuticals and water. Dr. Ahuja has published numerous papers and more than 20 books. His latest books are “Chemistry and Water: The Science Behind Sustaining the World’s Most Crucial Resource (Elsevier, 2016), “Food, Energy, and Water: The Chemistry Connection" (Elsevier, 2015), and “Water Reclamation and Sustainability" (Elsevier, 2014). Others include “Comprehensive Water Quality and Purification" (Elsevier, 2013), "Monitoring Water Quality: Pollution Assessment, Analysis, and Remediation" (Elsevier, 2013), "Novel Solutions to Water Pollution" (ACS Symposium Volume, 2013), "Handbook of Water Purity and Quality" (Elsevier, 2009), and "Arsenic Contamination of Water: Mechanism, Analysis, and Remediation" (Wiley, 2008). A member of the executive committee of the Rivers of the World Foundation (ROW), Dr. Ahuja has organized numerous global symposia on improving water quality, including presentations for the American Chemical Society and UNESCO.

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