Global Issues in Food Science and Technology

Edited by

  • Gustavo Barbosa-Canovas, Washington State University, Pullman, USA
  • Alan Mortimer, Australian Blending Company, Melbourne, Australia
  • David Lineback, University of Maryland, College Park, MD, USA
  • Walter Spiess, Universitat Karlsruhe, Germany
  • Ken Buckle, University of New South Wales, Sydney, Australia
  • Paul Colonna, INRA, Nantes, France

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.
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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.


Book information

  • Published: June 2009
  • ISBN: 978-0-12-374124-0

Table of Contents

Section 1 Contemporary Topics1.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 Trends5.Sensory Science and Consumer Behavior6.Designing Foods for Sensory Pleasure7.The Influence of Eating Habits on Preferences Towards Innovative Food Products8.Consumer Targeted Sensory Quality9.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 Safety11.Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions12.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 Study14.Current Challenges in Molecular Diagnostics in Food Microbiology 15.Review of Currently Applied Methodologies Used for Detection and Typing of Foodborne Viruses16.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 Enteritidis19.High-Pressure Homogenization for Food Sanitization20.Key Issues and Open Questions in GMO ControlsSection 4 Nanotechnology in Food Applications21.Food Nanotechnology: Current Developments and Future Prospects22.Nanotechnology and Applications in Food Safety23.Nanotechnology for Foods: Delivery Systems24.Nanostructured Encapsulation Systems: Food Antimicrobials