This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.
Food scientists, technologists, and academics
Part 1 Opening session: The perspective to 1992; Food policy: Implications for the nutritional sciences; An industry's point of view; Directive 89/397/EEC: Assessment and outlook. Part 2 Nutrition: Secular trends in food intake in Britain during the past 50 years; The consequences of 100 years’ evolution of dietary habits in Europe with regard to nutrition; Developing trends in food regulation in Europe; Summary report: Nutrition. Part 3 Food science and technology: Trends in the perception of food quality by the consumer: His expectations and needs; Opportunities offered to product development by raw material and food ingredient innovations; New process opportunities for product development; Impact of new food concepts on food regulation; Summary report: Food policy trends in Europe: Technological aspects. Part 4 Food control and analysis: Fast analytical methods in chemical food analysis; Quality assurance in food analysis: Where are we going to? Scire est decidere (Knowing is deciding); Summary report: Food control and analysis. Part 5 Safety assessment: Safety assessment: the process/procedure to be followed; Safety assessment versus risk perception; Safety assessment in relation to food microbiology; Safety assessment in relation to additives; Safety assessment in relation to carcinogens. Part 6 Poster session: Contributions.
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- © Woodhead Publishing 1991
- 1st January 1991
- Woodhead Publishing
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