Overview

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.

Full Product Details

Author:   L.H. Grimme ,  S. Dumontet
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint:   Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Edition:   Softcover reprint of the original 1st ed. 2000
Dimensions:   Width: 15.50cm , Height: 1.50cm , Length: 23.50cm
Weight:   0.359kg
ISBN:  

9783642640636

ISBN 10:   364264063
Pages:   214
Publication Date:   30 September 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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.

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