Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector

doi:10.3390/books978-3-0365-2289-0

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Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector

Edited by

December 2021

402 pages

ISBN978-3-0365-2290-6 (Hardback)
ISBN978-3-0365-2289-0 (PDF)

https://doi.org/10.3390/books978-3-0365-2289-0

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This book is a reprint of the Special Issue Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector that was published in

Environmental & Earth Sciences

Medicine & Pharmacology

Public Health & Healthcare

Summary

The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.

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Hardback

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Keywords

perceived consumer effectiveness; green food consumption; social trust theory; social ideal theory; psychological wellbeing; China; food additives; food industry; food safety; health impacts; maltitol; metabolism; sweeteners; consumer’s perceptions and attitudes; food industry; food security; health impacts; natural food products; natural sweeteners; sustainability; food sovereignty; reindeer herding; food value chain; Indigenous peoples; COVID-19 pandemic; the Arctic; Western Siberia; Yamal-Nenets Autonomous Okrug; epistemic trust; risk perception; genetically modified food; public acceptance; partial least squares structural equation modeling; community-based intervention; diet; home food availability; home food environment; sugar sweetened beverages; fruit and vegetable intake; Mediterranean diet; Mediterranean diet pyramid; sustainable diets; sustainability; environmental concerns; nutrition; food-based dietary guidelines; migrants; diabetes; food habits; culturally tailored diet; transcultural mediator; café; green ambience; Delphi method; indicator design; grain production; spatial–temporal characteristic; influencing factors; the Huang-Huai-Hai Plain; Crepis vesicaria L. subsp. taraxacifolia; nutritional value; phenolic profile; chicoric acid; antioxidant; anti-inflammatory; Brazil; community restaurants; food handlers; food insecurity; low-income; COVID-19; families; children; food acquisition; restaurants; biofilms; food industry; food microbiology; food safety; dietary guidelines; Mediterranean; the USA; Japan; Argentina; South Africa; antioxidant; egg quality traits; ginger; immunity; Japanese quail performance; halal food performance; availability; healthy/nutritional factor; accreditation; clean/safe/hygiene factor; trust; attachment; halal-friendly image; retention; muslim travelers; Escherichia coli; bacterial retention; surface topographies; meat exudate; wipe cleaning; conditioning film; Cape Verde; cereals; metals; dietary intake; risk assessment; Indigenous health; food security; food sovereignty; food systems; sustainability; colonialism; community-based; participatory; n/a; dysphagia; the elderly; food industry; food products; nutrition; processing; rheology; texture; capital endowment; ecological cognition; environment-friendly technology; adoption level; Hackman model; environmental health; food safety; food security; nutrition; sustainability