In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...

This paper sets out to develop a framework for characterizing agricultural growth orientations. We identify four main components in the global food system (technology, institutions, people, and natural resources). Based on the extent to which any two of these components are important in driving the growth of agriculture, we distinguish four main orientations of agricultural growth: local food, ...

Recent knowledge supports the hypothesis that, beyond meeting nutrition needs, diet may modulate various functions in the body and play detrimental or beneficial roles in some diseases. Concepts in nutrition are expanding from emphasis on survival, hunger satisfaction, and preventing adverse effects to emphasizing the use of foods to promote a state of well-being and better health and to help r...

This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrige...

1 Dept. of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland 2 Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland 3 Division of Sciences of Commoditives and Food Quality, Faculty of Food Science and Fisheries, West Pomerania...

Tina Immerstrand*, Kristina E. Andersson, Caroline Wange, Ana Rascon, Per Hellstrand, Margareta Nyman, Steve W. Cui, Björn Bergenståhl, Christian Trägårdh and Rickard Öste Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden Department of Experimental Medical Science, Lund University, Lu...

Department of Nutrition, Food Science and Food Technology, Complutense University of Madrid, Madrid, Spain, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-CSIC, Villaviciosa, Spain, 3 Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, KU Leuven, Leuven, Belgium, 4 Institut National de la Recherche Agronomiqu...