edited by L. H. Grimme
and S. Dumontet

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 focuses on defining, classifying and reassessing the quality of food towards human nutritional needs aimed at health.

Food Quality, Nutrition and Health 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.

Contents

Contributions to the 5th Heidelberg Nutrition Forum/ECBA-Symposium

• Modern Bio- and Gene Technologies and the Future of Food Production
• European Agro-Food Research
• Consumer Demands on Food Quality
• Food Quality in a Changing Social Environment: A Historical Perspective
• Gene Technology, food and the Environment
• Risks and Chances of Genetic Engineering in Agriculture: The Impacts of Science and the Science of Impact Assessment
• Hygienic Aspects of Food Quality
• Genetic Modification and Food Safety: Views of the World Health Organization
• Health Enhancing Food Ingredients Developed for the Functional Food Market: A Concerted Strategy
• Food Quality and Nutrition Aimed at Health: A biological Perspective

Report of the Workshop

• Working Group I: Food Production and Food processing
• Working Group II: Food Safety
• Working Group III: Physiological Food Quality
• Synopsis

Appendices
Index

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