Global Issues in Food Science and Technology Book

Section 1 Contemporary Topics
1.Principles of Structured Food Emulsions: Novel Formulations and Trends
2.The Effect of Processing and the Food Matrix on Allergenicity of Foods
3.Nutrigenetic of Intestinal Absorption of Fat-Soluble Microconstituents (Vitamins A, E, D and K, Carotenoids and Phytosterols)
4.Food Security: Local and Individual Solutions to a Global Problem

Section 2 Consumer Trends
5.Sensory Science and Consumer Behavior
6.Designing Foods for Sensory Pleasure
7.The Influence of Eating Habits on Preferences Towards Innovative Food Products
8.Consumer Targeted Sensory Quality
9.How We Consume New Products? The Example of Exotic Foods (1930-2000)
10.Consumer Response to a New Food Safety Issue: Food Terrorism

Section 3 Food Safety
11.Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions
12.The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology
13.Harmonization and Validation of Methods in Food Safety – FOOD-PCR: A Case Study
14.Current Challenges in Molecular Diagnostics in Food Microbiology
15.Review of Currently Applied Methodologies Used for Detection and Typing of Foodborne Viruses
16.Tracing Antibiotic Resistance Along the Food Chain: Why and How?
17.Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit
18. Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella Enteritidis
19.High-Pressure Homogenization for Food Sanitization
20.Key Issues and Open Questions in GMO Controls

Section 4 Nanotechnology in Food Applications
21.Food Nanotechnology: Current Developments and Future Prospects
22.Nanotechnology and Applications in Food Safety
23.Nanotechnology for Foods: Delivery Systems
24.Nanostructured Encapsulation Systems: Food Antimicrobials