Global Issues in Food Science and Technology

Global Issues in Food Science and Technology

1st Edition - June 9, 2009

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  • Editors: Gustavo Barbosa-Canovas, Alan Mortimer, David Lineback, Walter Spiess, Ken Buckle, Paul Colonna
  • eBook ISBN: 9780080920818
  • Hardcover ISBN: 9780123741240

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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.

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


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

  • 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

Product details

  • No. of pages: 520
  • Language: English
  • Copyright: © Academic Press 2009
  • Published: June 9, 2009
  • Imprint: Academic Press
  • eBook ISBN: 9780080920818
  • Hardcover ISBN: 9780123741240

About the Editors

Gustavo Barbosa-Canovas

Affiliations and Expertise

Washington State University, Pullman, USA

Alan Mortimer

Affiliations and Expertise

Australian Blending Company, Melbourne, Australia

David Lineback

Affiliations and Expertise

University of Maryland, College Park, MD, USA

Walter Spiess

Affiliations and Expertise

Universitat Karlsruhe, Germany

Ken Buckle

Affiliations and Expertise

University of New South Wales, Sydney, Australia

Paul Colonna

Affiliations and Expertise

INRA, Nantes, France

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