Food Quality, Nutrition and Health

Responding to the dramatic scientific and technological developments in the agro-food sector and to the enormous public concern about novel food production and novel food ingredients this volume focusses on defining, classifying and reassessing the quality of food towards human nutritional needs aimed at health. It is designed for all those actively involved in the food sector and for interested lay persons and responsible consumers interested in getting information about the driving forces of the present and future food market, the food industry, and the food policy and the consumer association. TOC:Part A: Contributions to the Symposium: C. Conzelmann: Modern Bio- and Gentechnologies and the Future of Food Production.- L. Breslin: European Agro-Food Research.- M. Krüger: Consumer Demands on Food Quality.- U. Spiekermann: Food Quality in a Changing Social Environment - A Historical Perspective.- K. Ammann: Gentechnology, Food and the Environment.- J. Riese: Risks and Chances of Genetic Engineering in Agriculture: The Impacts of Science and the Science of Impact Assessment.- E. Casadei: Hygienic Aspects of Food Quality.- F.K. Käferstein: Genetic Modification and Food Safety: Views of the World Health Organization.- F.R.J. Bornet: Health Enhancing Food Ingredients Developed for the Functional Food Market - A Concerted Strategy.- L.H. Grimme: Food Quality and Nutrition Aimed at Health - A Biological Perspective.- Part B: The Workshop: D. Ramon: Food Production and Food Processing.- S. Dumontet: Food Safety.- L.H. Grimme: Physiological Food Quality.