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Using Food Science and Technology to Improve Nutrition and Promote National Development: Selected Case Studies

Using Food Science and Technology to Improve Nutrition and Promote National Development: Selected Case Studies

ISBN No 978-0-9810247-0-7

 

Edited by: Gordon Robertson and John Lupien

 

The publication can be found in separate links below:

 

Cover

 

Table of Contents

 

Preface

 

Chapter 1: "Small and Medium-Size Food Producers and Processors: Potential in National Development, International Trade, and Role in Solving Nutritional Problems" John R. Lupien

 

Chapter 2: "The Role of Postharvest Technology in Improving Nutrition and Promoting National Development in Developing Countries: Constraints and Challenges" Elhadi M. Yahia

 

Chapter 3: "The Role of Traditional Food Processing Technologies in National Development: the West African Experience" O. Charles Aworh

 

Chapter 4: "Solar Drying in Developing Countries: Possibilities and Pitfalls" Donald G. Mercer

 

Chapter 5: "Village Level Processing: Empowerment Through Enterprise Skills Development in Lao PDR, Myanmar and Viet Nam" Alastair Hicks

 

Chapter 6: "Improving the Operation of a Commercial Mango Dryer" Donald G. Mercer and Robert Myhara

 

Chapter 7: "Implementation of a Two-stage Drying System for Grains in Asia" George Srzednicki and Robert H. Driscoll

 

Chapter 8: "Efforts to Promote Amaranth Production and Consumption in Uganda to Fight Malnutrition" John H. Muyonga, Dorothy Nabakabya, Dorothy N.Nakimbugwe and Dorothy Masinde

 

Chapter 9: "Postharvest Storage of Apples in China: A Case Study" Guipu Li and Duo Li

 

Chapter 10: "Improved Nutrition and National Development Through the Utilization of Cassava in Baked Foods" Kolawole O. Falade and John O. Akingbala

 

Chapter 11: "Agriculture, Nutrition and National Development" M.S. Swaminathan

 

Chapter 12: "Minimizing Postharvest Losses in Yam (Dioscorea spp.): Treatments and Techniques" Zinash Delebo Osunde

 

Chapter 13: "Food Processing and Preparation Technologies for Sustainable Utilization of African Indigenous Vegetable for Nutrition Security and Wealth Creation in Kenya" F.O. Habwe, K.M. Walingo and M.O.A.Onyango

 

Chapter 14: "Indigenous Food Processing Methods that Improve Nutrient Bioavailability in Plant-based Diets of the Kenyan Population: the Example of Zinc" Mary Khakoni Walingo

 

Chapter 15: "Application of Consumer-driven Product Design for Development of a Passion Fruit Drink in Thailand: A Case Study" Prinya Wongsa

 

Chapter 16: "Insects as a Delicacy and a Nutritious Food in Thailand" Sirithon Siriamornpun and Pornpisanu Thammapat

 

Chapter 17: " Studies on the Production and Utilization of Dried Cassava Chips as Human Food" Elohor O. Udoro, Olasunkanmi S. Gbadamosi and Kehinde A. Taiwo

Weight: 
100
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IUFoST Scientific Information Bulletin (SIB)

 

FOOD FRAUD PREVENTION

John Spink, PhD
Summary
Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable.  The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.
See IUFoST SIBS below for the complete Food Fraud Prevention Scientific Information Bulletin.

 

2017

 

 

 

Congratulations Prof. Dr. Purwiyatno Hariyadi

Congratulations to Prof. Dr. Puwiyatno Hariyadi who has been elected to the position of Vice-Chair of the  CODEX Alimentarius Commission.

Dr. Hariyadi is a Fellow of the International Academy of Food Science and Technology (IAFoST) and Senior scientist, SEAFAST Center; Professor, Dept. Food Science and Technology, Bogor Agricultural University, Indonesia.

World Congress

 

Mumbai, India

 

October 23-27, 2018

 

Register at www.iufost2018.com