Global Issues in Food Science and Technology
- 1st Edition - June 9, 2009
- Latest edition
- Editors: Gustavo V. Barbosa-Canovas, Alan Mortimer, David Lineback, Walter Spiess, Ken Buckle, Paul Colonna
- Language: English
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and… Read more
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Description
Description
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
Key features
Key features
- The latest insights into the topics of greatest concern to today's food science and technology professionals
- Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting
Readership
Readership
An international audience of food scientists and technologists will find the writings in this book to be timely and important to the latest developments in their fields
Table of contents
Table of contents
Section 1 Contemporary Topics
1.Principles of Structured Food Emulsions: Novel Formulations and Trends
2.The Effect of Processing and the Food Matrix on Allergenicity of Foods
3.Nutrigenetic of Intestinal Absorption of Fat-Soluble Microconstituents (Vitamins A, E, D and K, Carotenoids and Phytosterols)
4.Food Security: Local and Individual Solutions to a Global Problem
Section 2 Consumer Trends
5.Sensory Science and Consumer Behavior
6.Designing Foods for Sensory Pleasure
7.The Influence of Eating Habits on Preferences Towards Innovative Food Products
8.Consumer Targeted Sensory Quality
9.How We Consume New Products? The Example of Exotic Foods (1930-2000)
10.Consumer Response to a New Food Safety Issue: Food Terrorism
Section 3 Food Safety
11.Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions
12.The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology
13.Harmonization and Validation of Methods in Food Safety – FOOD-PCR: A Case Study
14.Current Challenges in Molecular Diagnostics in Food Microbiology
15.Review of Currently Applied Methodologies Used for Detection and Typing of Foodborne Viruses
16.Tracing Antibiotic Resistance Along the Food Chain: Why and How?
17.Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit
18. Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella Enteritidis
19.High-Pressure Homogenization for Food Sanitization
20.Key Issues and Open Questions in GMO Controls
Section 4 Nanotechnology in Food Applications
21.Food Nanotechnology: Current Developments and Future Prospects
22.Nanotechnology and Applications in Food Safety
23.Nanotechnology for Foods: Delivery Systems
24.Nanostructured Encapsulation Systems: Food Antimicrobials
1.Principles of Structured Food Emulsions: Novel Formulations and Trends
2.The Effect of Processing and the Food Matrix on Allergenicity of Foods
3.Nutrigenetic of Intestinal Absorption of Fat-Soluble Microconstituents (Vitamins A, E, D and K, Carotenoids and Phytosterols)
4.Food Security: Local and Individual Solutions to a Global Problem
Section 2 Consumer Trends
5.Sensory Science and Consumer Behavior
6.Designing Foods for Sensory Pleasure
7.The Influence of Eating Habits on Preferences Towards Innovative Food Products
8.Consumer Targeted Sensory Quality
9.How We Consume New Products? The Example of Exotic Foods (1930-2000)
10.Consumer Response to a New Food Safety Issue: Food Terrorism
Section 3 Food Safety
11.Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions
12.The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology
13.Harmonization and Validation of Methods in Food Safety – FOOD-PCR: A Case Study
14.Current Challenges in Molecular Diagnostics in Food Microbiology
15.Review of Currently Applied Methodologies Used for Detection and Typing of Foodborne Viruses
16.Tracing Antibiotic Resistance Along the Food Chain: Why and How?
17.Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit
18. Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella Enteritidis
19.High-Pressure Homogenization for Food Sanitization
20.Key Issues and Open Questions in GMO Controls
Section 4 Nanotechnology in Food Applications
21.Food Nanotechnology: Current Developments and Future Prospects
22.Nanotechnology and Applications in Food Safety
23.Nanotechnology for Foods: Delivery Systems
24.Nanostructured Encapsulation Systems: Food Antimicrobials
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 9, 2009
- Language: English
About the editors
About the editors
GB
Gustavo V. Barbosa-Canovas
Affiliations and expertise
Washington State University, Pullman, USAAM
Alan Mortimer
Affiliations and expertise
Australian Blending Company, Melbourne, AustraliaDL
David Lineback
Affiliations and expertise
University of Maryland, College Park, MD, USAWS
Walter Spiess
Affiliations and expertise
Universitat Karlsruhe, GermanyKB
Ken Buckle
Affiliations and expertise
University of New South Wales, Sydney, AustraliaPC
Paul Colonna
Affiliations and expertise
INRA, Nantes, FranceView book on ScienceDirect
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