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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.  

Global Food Security and Wellness

Section 1: Food Security

1) Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction

Shenggen Fan

2) Preserving Food after Harvest is an Integral Component of Food Security

Malcolm C. Bourne

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

Santos Garcia and Norma Heredia

4) 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

Section 2: Nutrition and Health

5) Functional Dairy Products

Ortiz Y., García-Amézquita L.E., Acosta C.H. and Sepúlveda D.R.

6) Brazilian Native Fruits as a Source of Phenolic Compounds

Neuza Mariko Aymoto Hassimotto and Franco Maria Lajolo

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

Jose C. Jackson

8) Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition

Valdemiro Carlos Sgarbieri

9) Chocolate and Cocoa Products as a Source of Health and Wellness

Suzana Caetano da Silva Lannes

10) Advances on the production and Application of Peptides for Promoting Human Health and Food Security

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

Section 3: Global Education

Memorial 

11) IUFoST Distance-Assisted Training Program

Daryl Lund and Donald Mercer

12) Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North America

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

13) 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

Section 4: Food Science

14) Yeasts from Traditional Cheeses for Potential Applications

Seda Karasu Yalcin and Z. Yesim Ozbas

15) Beta-lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics

S. M. Loveday, M. A. Rao and H. Singh

16) Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler Chicken

Shimokomaki Massami, Elza I Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrao, Fabio A.G. Coro and Rafael H. de Carvalho

17) Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative Protection

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

18) Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly

Joe M. Regenstein

19) Mitigation of Acrylamide Formation in Highly Consumed Foods

Franco Pedreschi & María Salomé Mariotti

Section 5: Food Engineering

20) Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction

Juliana M. Prado, Priscilla C. Veggi and M. Angela A. Meireles

21) Multiphysics Modelling of Innovative Food processing Technologies

Pablo Juliana and Kai Knoerzer

22) Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and Applications

Md. Nahidul Islam , Min Zhang, Benu Adhikari 

23) Characterization of Microbial Inactivation by Microwave Heating

Pascale Gadonna-Widehem and Jean-Claude Laguerre