Food Manufacturing for Babies and Children: Editor’s Perspective



Child feeding has been the focus of attention for various international, national and non-governmental organizations (NGOs), the most important of which is the United Nations International Children’s Emergency Fund (UNICEF). In this sense, some efforts for the development of infant foods have been conducted to improve the nutritional quality of this susceptible demographic population. Future perspectives on food development in terms of food science, technology and nutrition for babies and children will be given in this first chapter as an introduction to this book.


Allergenic foods Baby food Celiac Child appetite Children’s diets Food parenting Infant feeding Infant foods Infant milk formulas Lactose intolerance Macro- and micronutrients Obese children Phenylketonuria Prebiotics and probiotics 



The author would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (Internal postdoctoral fellowship PDTS-Resolution 2417), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (grant PICT-2017–1362), Universidad Nacional de Mar del Plata (UNMdP) for financial support, and Dr. Mirian Carmona-Rodríguez.

Conflicts of Interest

The author declares no conflict of interest.


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© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Thermoplastic Composite Materials (CoMP) GroupFaculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET)Mar del PlataArgentina

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