Global issues in food science and technology

Part I. Contemporary topics -- Principles of structured food emulsions: novel formulations and trends / Helmar Schubert, Robert Engel, and Lidia Kempa -- The effect of processing and the food matrix on allergenicity of foods / Clare Mills, Ana Sancho, Neil Rigby ... [et al.] -- Nutrigenetic effect on intestinal absorption of fat-soluble microconstituents (vitamins A, E, D and K, carotenoids and phytosterols) / Patrick Borel -- Food security: local and individual solutions to a global problem / Albert McGill -- Part II. Consumer trends -- Sensory science and consumer behavior / Herbert Stone and Joel Sidel -- Designing foods for sensory pleasure / Mark Kerslake -- The influence of eating habits on preferences towards innovative food products / Kai Sparke and Klaus Menrad -- Consumer-targeted sensory quality / Margaret Everitt -- How we consume new products: the example of exotic foods (1930-2000) / Faustine Régnier -- Consumer response to a new food safety issue: food terrorism / Jean Kinsey, Tom Stinson, Dennis Degeneffe ... [et al.] -- Part III. Food safety -- Rapid methods and automation in food microbiology: 25 years of development and predictions / Daniel Fung -- The role of standardization bodies in the harmonization of analytical methods in food microbiology / Bertrand Lombard and Alexandre Leclercq -- Harmonization and validation of methods in food safety -- FOOD-PCR: a case study / Martin D'Agostino and David Rodríguez-Lázaro -- Current challenges in molecular diagnostics in food microbiology / David Rodríguez-Lázaro, Nigel Cook, Martin D'Agostino ... [et al.] -- Review of currently applied methodologies used for detection and typing of foodborne viruses / Artur Rzeżutka and Nigel Cook -- Tracing antibiotic resistance along the food chain: why and how / Reiner Helmuth, Andreas Schroeter, Burkhard Malorny ... [et al.] -- Lessons learned in development and application of detection methods for Zoonotic foodborne protozoa on lettuce and fresh fruit / H.V. Smith and N. Cook -- Antimicrobial activity of duck egg lysozyme against Salmonella enteritidis / Supaporn Naknukool, Shigeru Hayakawa, Takahiro Uno ... [et al.] -- High-pressure homogenization for food sanitization / Francesco Donsí, Giovanna Ferrari, and Paola Maresca -- Key issues and open questions in GMO controls / John Davison and Yves Bertheau -- Part IV. Nanotechnology in food applications -- Food nanotechnology: current developments and future prospects / Carmen Moraru, Qingrong Huang, Paul Takhistov ... [et al.] -- Nanotechnology and applications in food safety / Bita Farhang -- Nanotechnology for foods: delivery systems / Eyal Shimoni -- Nanostructured encapsulation systems: food antimicrobials / Jochen Weiss, Sylvia Gaysinsky, Michael Davidson ... [et al.].