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Food Quality, Nutrition and Health

5th Heidelberg Nutrition Forum/Proceedings of the ECBA — Symposium and Workshop, February 27 — March 1, 1998 in Heidelberg, Germany

  • L. H. Grimme
  • S. Dumontet
Conference proceedings

Part of the Gesunde Ernährung book series (ERNÄHRUNG)

Table of contents

  1. Front Matter
    Pages I-XI
  2. Contributions to the 5th Heidelberg Nutrition Forum/ECBA-Symposium

  3. Report of the Workshop

    1. Front Matter
      Pages 119-119
    2. L. Horst Grimme, Stefano Dumontet
      Pages 121-123
    3. Stefano Dumontet
      Pages 125-133
    4. L. Horst Grimme
      Pages 135-143
    5. L. H. Grimme, S. Dumontet
      Pages 145-152
    6. L. H. Grimme, S. Dumontet
      Pages 153-166
    7. L. H. Grimme, S. Dumontet
      Pages 167-180
    8. L. H. Grimme, S. Dumontet
      Pages 181-183
    9. L. H. Grimme, S. Dumontet
      Pages 185-186
  4. Back Matter
    Pages 187-214

About these proceedings

Introduction

The EU-Novel Food Regulation and its accompanying guidelines are based on solid scientific foundations. Nevertheless, pervasive technologies such as genetically engineered modifications of plants, animals and micro-organisms should not be implemented without public consent. Responding to these dramatic scientific developments in the agro-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. The editors and authors, European experts from industry, legislation and from food-, nutrition- and biotechnology research point out that food production and food processing is a much broader concept than just food safety assessment, food hygiene and food marketing.
This book is designed for all those actively involved in the food sector, for interested lay persons and the responsible consumer interested in getting information about the driving forces of the present and future food market, the food industry, the food policy, and the consumer association. In addition it will be of special interest to all who want to discuss this topic of great concern within a conceptual framework goes largely beyond the limits of the respective scientific disciplines.

Keywords

Biotechnologie Ernährung Functional Food Lebensmittel Lebensmittelqualität Novel Food agriculture biotechnology food food industry food processing food safety nutrition processing

Editors and affiliations

  • L. H. Grimme
    • 1
  • S. Dumontet
    • 2
  1. 1.University of BremenBremenGermany
  2. 2.Ordine Nazionale dei BiologiECBARomeItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-642-59639-1
  • Copyright Information Springer-Verlag Berlin Heidelberg 2000
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-642-64063-6
  • Online ISBN 978-3-642-59639-1
  • Buy this book on publisher's site
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