Nutritional and Health Aspects of Traditional and Ethnic Foods: Oceania

Dr. Conrad Perera's research interests are in the Chemistry and Technology of processing of food. He has consulted extensively to FAO, UNIDO, World Bank, Secretariat of the Pacific Community and other national and international organizations on food processing projects. He is currently supervising several projects on the extraction of bioactive peptides from micro-algae, green-lipped mussels, and chicken feet; arabinogalactan proteins from honey; flavonoids from honey and antioxidant activity; galactans from native plants and their action on galectin-3; bioactive polysaccharides from mushrooms; added Vitamin D degradation in dried milk products; Neuroprotective compounds from Centella asiatica. Diana is an interdisciplinary researcher with varied interests in food consumption issues related to the global consequences of human nutritional habits, especially global meat consumption, alternative proteins, novel food processing technologies including non-thermal, behavioural and attitudinal change, environmental sustainability and food harmonization. She has a PhD in Humanities specialised in Food Sustainability from Curtin University, Perth, Australia. Currently she is a Centre Manager of the Centre for Advanced Food Engineering at the University of Sydney and Research Fellow with Curtin University’s Sustainability Policy (CUSP) Institute. Diana’s books have won three awards: the Australian National Best Book winner in 2019 and the World’s Best Book award 2020 in the Vegetarian book category from the Gourmand Awards, who also recognized her co-edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’.

1 Introduction Australia 2 Evolving food choices of Young Australian Adolescent whose Parents came from different cultural background 3 History of Australian Food 4 Australian Aboriginal Food (Bush foods) 5 Cultural Dimensions of Diabetes Management: Overview of Asian Immigrants in Australia 6 Traditional and ethnic foods of South Asia among South Asian immigrants New Zealand 7 Traditional foods of Maori- preparation and preservation methods 8 Nutrition and well-being of Maori people Fiji 9 The Indigenous Fijian Food System: Pre-colonisation 10 Food, Nutrition & Health in Fiji: Post colonisation Papua New Guinea 11 Food, Nutrition & Health in PNG Tonga 12 Food security and nutrition in Tonga Hawaii 13 Traditional Food Systems, Nutrition and Health of Kanaka ?Oiwi Samoa, Tonga, Tuvalu, Solomon Islands, and Fiji 14 Stuck in Transition: Paradigm shift between culture-food-health in Pacific Island Countries Samoa 15 Local Food, Financial Prosperity and Health in Samoa Vanuatu 16 Food Security: Resilience and Vulnerability in Vanuatu Solomon Island 17 Food, Nutrition & Health of Solomon islander: Post-colonisation 18 Diet and Social Status in the Solomon Islands New Caledonia 19 Food culture in New Caledonia Country overlapping 20 Acculturation, ethnic consumers, and food consumption patterns in Oceania countries 21 Bioactivity, Benefits and Safety of Traditional and Ethnic Foods: Australia and NZ perspective 22 Food legislation in Australia-New Zealand Food Safety and regulations: Overlapping and country-specific 23 Organic foods market in Australia-New Zealand 24 Australia/New Zealand ethnic food practises and future sustainable food production 25 Kava-based foods: Clinical and Nutritional perspective: Promises and Challenges 26 Marketing tools to enhance consumer acceptability of traditional ethnic food 27 Dietary diversity on obesity development in Asia Oceania 28 Oceania region food, health and nutrition future outlook 29 Food Tourism in Oceania 30 Taro cultivation: A core contribution of the centre for pacific crops and trees 31 Study of Food Production in Remote Oceania