Nutritional and Health Aspects of Food in the Balkans

1st Edition - April 30, 2021
Editors: Alina-Ioana Gostin, Diana Bogueva, Vladimir Kakurinov
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 7 8 2 - 6
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 7 8 6 - 4

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds t… Read more

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Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.

Alina-Ioana Gostin

Dr. Dipl. Eng. Alina-Ioana Gostin, originally from Romania, is a lecturer at College of Food, University College Birmingham, UK, teaching in the areas of Food Science and Technology, Food Safety, Diet and Nutrition. Dr Gostin’s research interests focus on technologies that improve quality and safety of foods. She is also the director of the Ambassador Programme of the Global Harmonization Initiative (GHI).

Affiliations and expertise

College of Food, University College Birmingham, UK

Diana Bogueva

Diana is an interdisciplinary researcher with varied interests in food consumption issues related to the global consequences of human nutritional habits, especially global meat consumption, alternative proteins, novel food processing technologies including non-thermal, behavioural and attitudinal change, environmental sustainability and food harmonization. She has a PhD in Humanities specialised in Food Sustainability from Curtin University, Perth, Australia. Currently she is a Centre Manager of the Centre for Advanced Food Engineering at the University of Sydney and Research Fellow with Curtin University’s Sustainability Policy (CUSP) Institute. Diana’s books have won three awards: the Australian National Best Book winner in 2019 and the World’s Best Book award 2020 in the Vegetarian book category from the Gourmand Awards, who also recognized her co-edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’.

Affiliations and expertise

Centre for Advanced Food Enginomics, University of Sydney, Open Universities Australia - Curtin and Global Harmonization Initiative.

Vladimir Kakurinov

Dr. Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. Now, he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects.

Affiliations and expertise

Founder, Consulting and Training Centre KEY, Macedonia