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Food Quality, Nutrition and Health: 5th Heidelberg Nutrition Forum/Proceedings of the ECBA — Symposium and Workshop, February 27 — March 1, 1998 in Heidelberg, Germany de L.H. Grimme

Food Quality, Nutrition and Health: 5th Heidelberg Nutrition Forum/Proceedings of the ECBA — Symposium and Workshop, February 27 — March 1, 1998 in Heidelberg, Germany: Gesunde Ernährung Healthy Nutrition

Editat de L.H. Grimme, S. Dumontet
en Limba Engleză Paperback – 30 sep 2011
Responding to the dramatic scientific and technological developments in the agro-food sector and to the enormous public concern about novel food production and novel food ingredients this volume focusses on defining, classifying and reassessing the quality of food towards human nutritional needs aimed at health. It is designed for all those actively involved in the food sector and for interested lay persons and responsible consumers interested in getting information about the driving forces of the present and future food market, the food industry, and the food policy and the consumer association.
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Specificații

ISBN-13: 9783642640636
ISBN-10: 364264063X
Pagini: 232
Ilustrații: XI, 214 p.
Dimensiuni: 155 x 235 x 12 mm
Greutate: 0.34 kg
Ediția:Softcover reprint of the original 1st ed. 2000
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Gesunde Ernährung Healthy Nutrition

Locul publicării:Berlin, Heidelberg, Germany

Public țintă

Professional/practitioner

Cuprins

A: Contributions to the 5th Heidelberg Nutrition Forum/ECBA-Symposium.- Welcome Addresses.- Modern Bio- and Gene Technologies and the Future of Food Production.- European Agro-Food Research.- Consumer Demands on Food Quality.- Food Quality in a Changing Social Environment: A Historical Perspective.- Gene Technology, Food and the Environment.- Risks and Chances of Genetic Engineering in Agriculture: The Impacts of Science and the Science of Impact Assessment.- Hygienic Aspects of Food Quality.- Genetic Modification and Food Safety: Views of the World Health Organization.- Health Enhancing Food Ingredients Developed for the Functional Food Market: A Concerted Strategy.- Food Quality and Nutrition Aimed at Health: A Biological Perspective.- Contributors.- B: Report of the Workshop.- Foreword to the Workshop.- Address.- to the Workshop.- Working Group I: Food Production and Food Processing.- Working Group II: Food Safety.- Working Group III: Physiological Food Quality.- Synopsis.- Conclusions and Recommendations.- Appendices.- Participants of the Workshop.- Members of ECBA.- Associate Members.- Observers.- Publications of ECBA.- The Cork Declaration — “A Living Countryside”.- Conclusion.- Abbreviations.

Textul de pe ultima copertă

The EU-Novel Food Regulation and its accompanying guidelines are based on solid scientific foundations. Nevertheless, pervasive technologies such as genetically engineered modifications of plants, animals and micro-organisms should not be implemented without public consent. Responding to these dramatic scientific developments in the agro-food production and novel-food ingredients this volume focuses on defining, classifying and reassessing the quality of food towards human nutritional needs aimed at health. The editors and authors, European experts from industry, legislation and from food-, nutrition- and biotechnology research point out that food production and food processing is a much broader concept than just food safety assessment, food hygiene and food marketing.
This book is designed for all those actively involved in the food sector, for interested lay persons and the responsible consumer interested in getting information about the driving forces of the present and future food market, the food industry, the food policy, and the consumer association. In addition it will be of special interest to all who want to discuss this topic of great concern within a conceptual framework goes largely beyond the limits of the respective scientific disciplines.

Caracteristici

The book critically discusses the overall changes in the agro-food sector and points out that food production and food processing aimed at human nutritional need is a much broader concept than just food safety assessment and food hygiene Includes supplementary material: sn.pub/extras