International Food Safety Handbook

Author: Vanderheijden
Publisher: Routledge
ISBN: 9781351437424
Release Date: 2018-10-31
Genre: Technology & Engineering

"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."

Food and the Self

Author: Isabelle de Solier
Publisher: Bloomsbury Publishing
ISBN: 9781472520906
Release Date: 2013-10-10
Genre: Social Science

We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.

Food Literacy

Author: Helen Vidgen
Publisher: Routledge
ISBN: 9781317483014
Release Date: 2016-04-14
Genre: Social Science

Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.

Report of the Panel of Eminent Experts on Ethics in Food and Agriculture

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251048967
Release Date: 2003
Genre: Technology & Engineering

The independent Panel of Eminent Experts on Ethics in Food and Agriculture was established by the Director-General of FAO to advise the Organization and raise public awareness of ethical considerations associated with such vital issues as food security for present and future generations and sustainable management of the earth's limited resources. In this second report, the Panel addresses six main themes: ethical aspects of the global emergency of hunger; ethical limits and challenges in the intensification of agriculture; ethics and economic globalisation; sharing the benefits of biotechnological advances; TRIPS (Agreement on Trade-related Aspects of Intellectual Property Rights), UPOV (International Union for the Protection of New Varieties of Plants) and farmers' rights; Genetically modified organisms (GMOs) and ethics in decision making.

Report of the Panel of Eminent Experts on Ethics in Food and Agriculture

Author: Panel of Eminent Experts on Ethics in Food and Agriculture. Session
Publisher: Food & Agriculture Org.
ISBN: 925105570X
Release Date: 2006
Genre: Nature

The independent Panel of Eminent Experts on Ethics in Food and Agriculture was established by the Director-General of FAO to advise the Organization and raise public awareness of ethical considerations associated with such vital issues as food security for present and future generations and sustainable management of the earth's limited resources. The Panel's contribution both to the work of FAO and to the broader international discussion is highly significant at a time when major developments in food and agriculture - including accelerating technological advances, changes in the resource base and evolving economic and market mechanisms - have brought to the fore a variety of ethical questions. At its third session, the Panel reiterated the basic ethical concerns and responsibilities set out in its second report and emphasized the increasing need for ethical considerations in the decision-making process regarding food and agriculture at both the national and international levels.

2011 Global Food Policy Report

Author: International Food Policy Research Institute
Publisher: Intl Food Policy Res Inst
ISBN: 9780896295476
Release Date: 2012
Genre: Social Science

The 2011 Global Food Policy Report is a new annual IFPRI publication that provides a comprehensive, research-based analysis of major food policy challenges at the global, regional, national, and local levels. It highlights important developments and events in food policy that occurred in 2011, discusses lessons learned, offers policy recommendations, presents IFPRI's food policy tools and indicators, and takes a look forward into 2012. The Report reflects perspectives from across the globe. Its nine chapters, written by IFPRI researchers and other food policy experts, provide state-of-the-art analysis on such crucial topics as:food price levels and volatility natural and human-caused disasters climate change biofuels the links between agriculture and nutrition, health, water, and energy sustainable land management regional developments new players in global food policy The Report features numerous tables, figures, infographics, and maps, as well as a collection of stakeholders' thoughts on what influenced food policy in 2011.

Food and Farming

Author: Jen Green
Publisher: Raintree
ISBN: 9781406238655
Release Date: 2013-05-01
Genre: Agriculture

This title takes a look at the way changing ideas about the environment and sustainability have affected the way we obtain our food, and will do so in the future.

An Introduction to the Physical Chemistry of Food

Author: John N. Coupland
Publisher: Springer
ISBN: 9781493907618
Release Date: 2014-06-30
Genre: Technology & Engineering

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

Food Product Design

Author: Ruguo Hu
Publisher: CRC Press
ISBN: 1566767431
Release Date: 1999-04-27
Genre: Technology & Engineering

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research costs, facilitate the transition of products from research and development to manufacturing and troubleshoot manufacturing problems. Food Product Design: A Computer-Aided Statistical Approach familiarizes readers with the methodology of statistical experimental design, and its application in food product design, with the aid of commonly available modern commercial software. Food Product Design presents basic concepts of food product design, then focuses on the most effective statistical techniques and corresponding computer applications for trial design, modeling, and experimental data analysis. The book presents very few theories about mathematics and statistics. Instead, it contains detailed descriptions of how to use popular computer software to solve the real mathematical and statistical problems that occur in product design. Even those with very limited knowledge of statistics and mathematics will find this a useful and highly practical book. Food Product Design: A Computer-Aided Statistical Approach will be a valuable tool for professional food engineers, technologists, scientists, and industrial personnel who want to update and expand their knowledge about computer-aided statistical methods in the field of food product design. Those involved in applied research at universities in food and agriculture, biological and chemical engineering, and statistics will also find it useful and informative.

Introduction to Public Health E Book

Author: Mary Louise Fleming
Publisher: Elsevier Health Sciences
ISBN: 9780729580915
Release Date: 2012-03-09
Genre: Medical

This text introduces students to the core concepts and principles of public health: the nature and scope of public health; its history; an introduction to health determinants and epidemiology; evidence-based practice in public health and understanding public health data plus more.