Global Issues in Food Science and Technology 1st Edition by Gustavo Barbosa Canovas, Alan Mortimer, David Lineback, Walter Spiess, Ken Buckle, Paul Colonna 0123741246 9780123741240

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ISBN 10: 0123741246

ISBN 13: 9780123741240

Author: Gustavo V. Barbosa-Canovas, Alan Mortimer, David Lineback, Walter Spiess, Ken Buckle, Paul Colonna

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.

*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

Global Issues in Food Science and Technology 1st Table of contents:

CHAPTER 1. Principles of Structured Food Emulsions
I. Production of emulsions
II. The concept of energy density of emulsions
III. Adjustment of emulsion properties
IV. Stability of emulsions
V. Formulation of emulsions containing poorly soluble compounds

CHAPTER 2. The Effect of Processing and the Food Matrix on Allergenicity of Foods
I. Introduction
II. Allergens and epitopes in IGE-mediated allergies
III. Conclusion

CHAPTER 3. Nutrigenetic Effect on Intestinal Absorption of Fat-Soluble Microconstituents (Vitamins A, E, D and K, Carotenoids and Phytosterols)
I. Introduction
II. Factors affecting the absorption of FSM
III. Membrane transporters involved in intestinal absorption of FSM
IV. Potential physiological and pathophysiological consequences of protein-mediated absorption of FSMs
V. Potential economic consequences: personalized nutrition

CHAPTER 4. Food Security
I. Introduction
II. The global perspective
III. The urban perspective
IV. The individual perspective

CHAPTER 5. Sensory Science and Consumer Behavior
I. Introduction
II. Consumer Behavior
III. A Way Forward

CHAPTER 6. Designing Foods for Sensory Pleasure
I. Introduction
II. The personal touch
III. The experimental approach
IV. What is the potential positive impact?
V. What is the rationale for using an experimental design?
VI. The key principles of experimental design
VII. A snack food example
VIII. A confectionery example

CHAPTER 7. The Influence of Eating Habits on Preferences Towards Innovative Food Products
I. Introduction
II. Methodology
III. Results and discussion
IV. Conclusion

CHAPTER 8. Consumer-Targeted Sensory Quality
I. Introduction
II. Sensory quality: the consumers’ perspective
III. Defining the sensory specification
IV. Application of the specification
V. Conclusion

CHAPTER 9. How We Consume New Products
I. Introduction
II. Historical and social context
III. Foreign foods are like national products
IV. The seduction of foreign foods
V. Conclusion

CHAPTER 10. Consumer Response to a New Food Safety Issue
I. Introduction
II. Consumer behavior theory
III. Research on consumer attitudes and preferences
IV. Consumer preferences for allocations to defense
V. Food terrorism allocations after education (post scenario)
VI. Food defense and food safety
VII. Segmented archetypes
VIII. Conclusion

CHAPTER 11. Rapid Methods and Automation in Food Microbiology
I. Introduction
II. Advances in viable cell counts and sample preparation
III. Advances in miniaturization and diagnostic kits
IV. Advances in immunological testing
V. Advances in instrumentation and biomass measurements
VI. Advances in genetic testing
VII. Advances in biosensor, microchips, and biochips
VIII. Testing trends and predictions

CHAPTER 12. The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology
I. Introduction
II. Standardization: principles and structures – the case of food microbiology
III. Different types of standards developed in food microbiology
IV. Status of novel technologies
V. Conclusion

CHAPTER 13. Harmonization and Validation of Methods in Food Safety – FOOD-PCR
I. Introduction
II. Current challenges and the ‘FOOD-PCR’ approach
III. Concluding remarks

CHAPTER 14. Current Challenges in Molecular Diagnostics in Food Microbiology
I. Introduction
II. Current challenges
III. Concluding remarks

CHAPTER 15. Review of Currently Applied Methodologies used for Detection and Typing of Foodborne Viruses
I. Introduction
II. Viruses transmitted by food
III. Modes of transmission and sources of infection
IV. General characteristics of methods used for detection of foodborne viruses
V. Traditional methods
VI. Molecular detection methods
VII. Challenges of implementation

CHAPTER 16. Tracing Antibiotic Resistance along the Food Chain
I. General and Public Health Aspects of Antibiotic Resistance
II. Phenotypic Detection of Resistance
III. Molecular Background of Antimicrobial Action and Resistance
IV. Genotypic Detection of Resistance
V. Molecular Typing Methods for the Characterization of Antimicrobial-resistant Bacterial Strains
VI. DNA Microarrays for Genotypic Detection of Resistance

CHAPTER 17. Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit
I. Introduction
II. Considerations prior to developing methods
III. Method development
IV. Lessons learned in developing detection methods for zoonotic foodborne protozoa on lettuce and fresh fruits
V. Determining the Robustness of the SOP in a Pre-collaborative Study
VI. Validation of a standard method by collaborative trial
VII. Overview of lessons learned

CHAPTER 18. Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella Enteritidis
I. Introduction
II. Materials and methods
III. Results and discussion
IV. Conclusion

CHAPTER 19. High-Pressure Homogenization for Food Sanitization
I. Introduction
II. Homogenization techniques
III. Applications of high-pressure homogenization
IV. Effect of high-pressure homogenization on microorganisms
V. Mechanisms of cell disruption
VI. Conclusions and perspectives

CHAPTER 20. Key Issues and Open Questions in GMO Controls
I. Introduction
II. Open questions in GMO controls
III. DNA detection and quantification methods
IV. Unsolved problems in PCR detection
V. Conclusion

CHAPTER 21. Food Nanotechnology
I. Introduction
II. The potential of nanotechnology for the food and agricultural system
III. Characterization and manipulation of food biomolecules at the nanoscale
IV. Development of novel nano-structures for food applications
V. Nanotools for food and bio-safety
VI. Prospects and challenges for the future

CHAPTER 22. Nanotechnology and Applications in Food Safety
I. Introduction
II. Potential food applications
III. Regulation
IV. Conclusion

CHAPTER 23. Nanotechnology for Foods
I. Introduction
II. Lipid-based nanoencapsulation systems
III. The use of proteins in nanoscale delivery systems
IV. Polysaccharide-based nanocapsules
V. Technologies
VI. Concluding remarks

CHAPTER 24. Nanostructured Encapsulation Systems
I. Introduction
II. Food antimicrobials as targets of nanoencapsulation
III. Nanoencapsulation systems
IV. Emerging nanoencapsulation systems
V. Selection and evaluation criteria for nanoencapsulated antimicrobials
VI. Conclusions

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