FOOD CONTAMINANTS
FOOD TECHNOLOGY
- Is Nanotechnology Going to Change the Future of
Food Technology?
Victor J. Morris, Institute of Food Research,
Norwich, United Kingdom
- The Application of Nanotechnology in the Food
Industry
Adi Shefer, President and Sam Shefer, Executive Vice
President Salvona Technologies Inc.
- Farm to Fork Traceability through DNA Technology
Ronan Loftus, IdentiGEN Ltd, Dublin, Ireland
Paul Laronde, Ontario Ministry of Agriculture and Food
Ontario, Canada
FOOD SAFETY AND HEALTH
- Food
Allergens: the FDA Perspective
Kenneth J. Falci and Katherine Vierk Center for Food
Safety and Applied Nutrition U.S. Food and Drug
Administration
- Food
Safety Priorities for Developing Countries
Gerald Moy and Jørgen Schlundt, Food Safety Department,
World Health Organization Geneva, Switzerland
- Glycemic Index or Glycemic Load: the Time to
Inform Consumers About the Glycemic Impact of Their
Diets?
Fred Brouns Cerestar-Cargill R&D Centre, Vilvoorde,
Belgium and Department of Human Biology, Nutrition &
Toxicology Research Institute, Maastricht University
- Omega-3 Fatty Acids:
Chemistry and Nutritional Significance
Fereidoon Shahidi Department of Biochemistry,
Memorial University of Newfoundland St. John’s, NL, Canada
- Phytoestrogen
Research in the European Union
Ian Rowland, Northern Ireland Centre for Food and
Health University of Ulster, Coleraine, Northern Ireland
- Substantiation of Health Claims on Foods – a European
Perspective
D P Richardson DPR Nutrition Ltd, Croydon, UK
FOOD PROCESSING
INGREDIENTS
Manufacturing
and Packagaging
