Encyclopedia of Food, Nutrition and Health
- 2nd Edition - June 1, 2027
- Latest edition
- Editors: Fidel Toldra, Paul Finglas
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 4 0 3 4 4 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 0 3 4 5 - 3
The 2nd edition of the Encyclopedia of Food, Nutrition and Health, Five Volume Set, will provide users with a solid bridge of current and accurate information spanning food… Read more
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The 2nd edition of the Encyclopedia of Food, Nutrition and Health, Five Volume Set, will provide users with a solid bridge of current and accurate information spanning food production and processing, from distribution, nutritional contribution and healthy sustainable diets in the overall food systems. “Food and health” is a growing topic on Scopus (growth rate of 8.7% over 5 years) with over 25,000 unique downloads in 2022, indicating the large demand for this work. Therefore, the new edition of the Encyclopedia will contain comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective and covering of all areas of food science, nutrition and health in approximately 400 articles, with extensive cross-referencing and cited references at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Each chapter will give the author introductory information to help broaden or narrow the topic of interest, while also providing keywords and terms needed to conduct further research.
Food scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, NGOs, and government agencies
The main 12 topic areas and respective Section Editors would be as listed below:
1. Human health, diet and disease - Maria Traka
2. Nutrition and diet.- David Baer
3. Nutritional substances.- Andrea Liceaga
4. Vitamins, minerals and trace elements.- Jed Fahey
5. Food ingredients, additives and other components.- DongXiao Sun-Waterhouse
6. Food processing and quality.- Yu Fu
7. Food processing, chemistry and properties.- Fatih Oz
8. Food packaging, proteins and waste streams – Nadara Bandara
9. Food: Fruits, vegetables & cerals.- Indrawati Oey
10. Microbiology.- Luca Cocolin
11. Contaminants occurrence, properties and toxic effects.- Yolanda Picó
12. Food databases, authentication, labelling and international organizations.- Sian Astley
In order to ensure as broad a representation as possible, different geographic areas (North American, European and Asian countries) and a balanced gender (6 male and 7 female) have been considered in the selection of Section Editors. The same will also apply to the selection of authors of the chapters. Each section, that will be managed by each of the 12 Section Editors, will contain approximately 30 chapters.
1. Human health, diet and disease - Maria Traka
2. Nutrition and diet.- David Baer
3. Nutritional substances.- Andrea Liceaga
4. Vitamins, minerals and trace elements.- Jed Fahey
5. Food ingredients, additives and other components.- DongXiao Sun-Waterhouse
6. Food processing and quality.- Yu Fu
7. Food processing, chemistry and properties.- Fatih Oz
8. Food packaging, proteins and waste streams – Nadara Bandara
9. Food: Fruits, vegetables & cerals.- Indrawati Oey
10. Microbiology.- Luca Cocolin
11. Contaminants occurrence, properties and toxic effects.- Yolanda Picó
12. Food databases, authentication, labelling and international organizations.- Sian Astley
In order to ensure as broad a representation as possible, different geographic areas (North American, European and Asian countries) and a balanced gender (6 male and 7 female) have been considered in the selection of Section Editors. The same will also apply to the selection of authors of the chapters. Each section, that will be managed by each of the 12 Section Editors, will contain approximately 30 chapters.
- Edition: 2
- Latest edition
- Published: June 1, 2027
- Language: English
FT
Fidel Toldra
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), SpainPF
Paul Finglas
Paul Finglas, Head of the Food Databanks National Capability and Research Leader in Food and Health, Institute of Food Research, UK