Global Food Security and Wellness

Section 1: Food Security1) Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger ReductionShenggen Fan2) Preserving Food after Harvest is an Integral Component of Food SecurityMalcolm C. Bourne3) Microbiological Safety of Fruit and Vegetables in the Field, During Harvest and Packaging: A Global IssueSantos Garcia and Norma Heredia4) Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in BrazilFelix G. R. Reyes, Katia S. D. NunesSection 2: Nutrition and Health5) Functional Dairy ProductsOrtiz Y., García-Amézquita L.E., Acosta C.H. and Sepúlveda D.R.6) Brazilian Native Fruits as a Source of Phenolic CompoundsNeuza Mariko Aymoto Hassimotto and Franco Maria Lajolo7) Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in BotswanaJose C. Jackson8) Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and NutritionValdemiro Carlos Sgarbieri9) Chocolate and Cocoa Products as a Source of Health and WellnessSuzana Caetano da Silva Lannes10) Advances on the production and Application of Peptides for Promoting Human Health and Food SecurityChibuike C. Udenigwe, Ifeanyi D. Nwachukwu and Rickey Y. YadaSection 3: Global EducationMemorial 11) IUFoST Distance-Assisted Training ProgramDaryl Lund and Donald Mercer12) Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North AmericaRickey Y. Yada, Charity Parr-Vasquez and Brian C. Bryksa13) Food Science and Technology Curricula in Africa: Meeting Africa's New ChallengesAmanda Minnaar, John R.N. Taylor, Steven Haggblade, John David Kabasa, Nelson K. O. OjijoSection 4: Food Science14) Yeasts from Traditional Cheeses for Potential ApplicationsSeda Karasu Yalcin and Z. Yesim Ozbas15) Beta-lactoglobulin Fibril Dispersions: Structural and Rheological CharacteristicsS. M. Loveday, M. A. Rao and H. Singh16) Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler ChickenShimokomaki Massami, Elza I Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrao, Fabio A.G. Coro and Rafael H. de Carvalho17) Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative ProtectionSisse Jongberg, Marianne N. Lund and Leif H. Skibsted18) Religious Slaughter of Animals: International Efforts to Meet This Need ResponsiblyJoe M. Regenstein19) Mitigation of Acrylamide Formation in Highly Consumed FoodsFranco Pedreschi & María Salomé MariottiSection 5: Food Engineering20) Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted ExtractionJuliana M. Prado, Priscilla C. Veggi and M. Angela A. Meireles21) Multiphysics Modelling of Innovative Food processing TechnologiesPablo Juliana and Kai Knoerzer22) Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and ApplicationsMd. Nahidul Islam , Min Zhang, Benu Adhikari 23) Characterization of Microbial Inactivation by Microwave HeatingPascale Gadonna-Widehem and Jean-Claude Laguerre   ... Mehr