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Food Quality, Safety and Technology

  • Giuseppina P. P. Lima
  • Fabio Vianello

Table of contents

  1. Front Matter
    Pages i-x
  2. Food Quality

    1. Front Matter
      Pages 1-1
    2. Rene A. S. Campos, Fabio Vianello, Luciana F. Fleuri, Valber A. Pedrosa, Paola Vanzani, Giuseppina P. P. Lima
      Pages 3-15
    3. Paolo Sambo, Carlo Nicoletto
      Pages 17-33
    4. Francisco Artés-Hernández, Perla A. Gómez, Francisco Artés
      Pages 35-52
    5. Luis Artur Loyola Chardulo, Antônio Carlos Silveira, Fabio Vianello
      Pages 53-62
    6. Ana Lucia A. Ferreira, Camila Renata Corrêa
      Pages 63-76
    7. Patrícia Maria Pinto, Angelo Pedro Jacomino
      Pages 77-87
  3. Food Safety

  4. Food Technology

    1. Front Matter
      Pages 145-145
    2. Luciana Francisco Fleuri, Haroldo Yukio Kawaguti, Valber Albuquerque Pedrosa, Fabio Vianello, Giuseppina Pace Pereira Lima, Paula Kern Novelli et al.
      Pages 147-161
    3. Valber A. Pedrosa, Luciana F. Fleuri, Giuseppina P. P. Lima, Massimiliano Magro, Fabio Vianello
      Pages 163-177
    4. Carolina Oliveira de Souza, Pricila Veiga-Santos, Janice Izabel Druzian
      Pages 179-188
  5. Back Matter
    Pages 189-195

About these proceedings

Introduction

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for “Food Quality, Safety and Technology,” which was held in Botucatu (São Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista “Julio Mesquita Filho” (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements

Keywords

food chemistry food science food sustainability industrial food production nutrition technology veterinary food

Editors and affiliations

  • Giuseppina P. P. Lima
    • 1
  • Fabio Vianello
    • 2
  1. 1.Department of Chemistry and Biochemistry Biosciences InstituteSão Paulo State Univeristy (UNESP)BotucatuBrazil
  2. 2.Department of Chemical BiologyUniversity of PaduaPaduaItaly

Bibliographic information