Global Food Security and Wellness

1. Front Matter

   Pages i-xviii

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2. Supporting Country-Driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction

   • Shenggen Fan

   Pages 1-13

3. Preserving Food After Harvest is an Integral Component of Food Security

   • Malcolm C. Bourne

   Pages 15-25

4. Microbiological Safety of Fruit and Vegetables in the Field, During Harvest, and Packaging: A Global Issue

   • Santos García, Norma Heredia

   Pages 27-48

5. Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil

   • Felix G. R. Reyes, Katia S. D. Nunes

   Pages 49-66

6. Functional Dairy Products

   • Yuridia Ortiz, Eduardo García-Amézquita, Carlos H. Acosta, David R. Sepúlveda

   Pages 67-103

7. Brazilian Native Fruits as a Source of Phenolic Compounds

   • Neuza Mariko, Aymoto Hassimotto, Franco Maria Lajolo

   Pages 105-124

8. Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana

   • Jose C. Jackson

   Pages 125-140

9. Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition

   • Valdemiro Carlos Sgarbieri

   Pages 141-174

10. Chocolate and Cocoa Products as a Source of Health and Wellness

    • Suzana Caetano da Silva Lannes

    Pages 175-194

11. Advances on the Production and Application of Peptides for Promoting Human Health and Food Security

    • Chibuike C. Udenigwe, Ifeanyi D. Nwachukwu, Rickey Y. Yada

    Pages 195-219

12. IUFoST Distance-Assisted Training Program

    • Daryl Lund, Donald Mercer

    Pages 221-236

13. Food Science and Technology Undergraduate and Graduate Curricula in North America

    • Rickey Y. Yada, Charity Parr-Vasquez, Brian C. Bryksa

    Pages 237-245

14. Food Science and Technology Curricula in Africa: Meeting Africa’s New Challenges

    • Amanda Minnaar, John R. N. Taylor, Steven Haggblade, John David Kabasa, Nelson K. O. Ojijo

    Pages 247-276

15. Yeasts from Traditional Cheeses for Potential Applications

    • Seda Karasu Yalçin, Z. Yesim Ozbas

    Pages 277-293

16. Beta-Lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics

    • Simon Loveday, M. Anandha Rao, Harjinder Singh

    Pages 295-300

17. Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Broiler Chicken

    • Massami Shimokomaki, Elza I. Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrão et al.

    Pages 301-313

18. Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

    • Sisse Jongberg, Marianne N. Lund, Leif H. Skibsted

    Pages 315-337

19. Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly

    • Joe M. Regenstein

    Pages 339-355

20. Mitigation of Acrylamide Formation in Highly Consumed Foods

    • Franco Pedreschi, María Salomé Mariotti

    Pages 357-375

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.​ 

• food safety
• food security
• health
• nutrition
• wellness

• Department of Biological Systems Engineering, Pullman, USA

  Gustavo V. Barbosa-Cánovas

• Department of Food Science, University of Campinas, Campinas, Brazil

  Gláucia María Pastore

• Department of Food Engineering, Ankara University, Ankara, Turkey

  Kezban Candoğan

• Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

  Ilce G. Medina Meza

• Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

  Suzana Caetano da Silva Lannes

• Food Science and Technology Group, University of New South Wales, Sydney, Australia

  Ken Buckle

• Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada

  Rickey Y. Yada

• EMBRAPA Food Technology, Rio de Janeiro, Brazil

  Amauri Rosenthal

Gustavo Barbosa-Cánovas is director of the Center for Non Thermal Processing of Food at Washington State University in Pullman, WA. 

Delia B. Rodriguez-Amaya is President of the International Academy of Food Science and Technology.



Gláucia Pastore is Vice President for Research at University of Campinas in São Paulo, Brazil.



Suzana Caetano Da Silva Lannes is a Professor in the Biochemical Pharmaceutical Technology Department at the University of São Paulo in São Paulo, Brazil.


Rickey Yada is Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, CA.


Amauri Rosenthal is a senior researcher in Food Technology and Engineering at Brazilian Corporation for Agricultural Research in Rio de Janeiro, Brazil. 


Ken Buckle is a Professor in the Faculty of Engineering, Food Science and Technology at the University of New South Wales in Sydney, AU.

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