This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFo ST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.
Inhaltsverzeichnis
Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction.- Preserving Food after Harvest is an Integral Component of Food Security.- Microbiological Safety of Fruit and Vegetables in the Field, During Harvest and Packaging: A Global Issue.- Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil.- Functional Dairy Products.- Brazilian Native Fruits as a Source of Phenolic Compounds.- Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana.- Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition.- Chocolate and Cocoa Products as a Source of Health and Wellness.- Advances on the production and Application of Peptides for Promoting Human Health and Food Security.- Memorial.- IUFo ST Distance-Assisted Training Program.- Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North America.- Food Science and Technology Curricula in Africa: Meeting Africa’s New Challenges.- Yeasts from Traditional Cheeses for Potential Applications.- Beta-lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics.- Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler Chicken.- Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative Protection.- Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly.- Mitigation of Acrylamide Formation in Highly Consumed Foods.- Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction.- Multiphysics Modelling of Innovative Food processing Technologies.- Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and Applications.- Characterization of Microbial Inactivation by Microwave Heating.
Über den Autor
Gustavo Barbosa-Cánovas is director of the Center for Non Thermal Processing of Food at Washington State University in Pullman, WA.
Delia B. Rodriguez-Amaya is President of the International Academy of Food Science and Technology.
Gláucia Pastore is Vice President for Research at University of Campinas in São Paulo, Brazil.
Suzana Caetano Da Silva Lannes is a Professor in the Biochemical Pharmaceutical Technology Department at the University of São Paulo in São Paulo, Brazil.
Rickey Yada is Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, CA.
Amauri Rosenthal is a senior researcher in Food Technology and Engineering at Brazilian Corporation for Agricultural Research in Rio de Janeiro, Brazil.
Ken Buckle is a Professor in the Faculty of Engineering, Food Science and Technology at the University of New South Wales in Sydney, AU.
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