Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing.
This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
- Contains innovative strategies to achieve a healthy diet through the design of new food products
- Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste
- Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process
- Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients
- Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products
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Section I: Introduction 1. Nutrition, public health and sustainability. An overview of current challenges and future perspectives 2. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds
Section II. Reduction of caloric intake 3. Strategies to reduce lipid consumption 4. Strategies to achieve a healthy diet and health: Reduction of trans fat and saturated fatty acids 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
Section III. Salt reduction and development of new foods 6. Current and future strategies to reduce salt consumption 7. Edible whey protein films and coatings added with prebiotic ingredients
Section IV. Labelling, nutritional education and new strategies 8. Labelling and nutritional education 9. Nutrigenomics and public health 10. Nutrition, public health politics and dietary tools
Section V. Sustainability and public health: Use of waste and by-products 11. Valorization of waste and by-products from the food industries through the use of innovative technologies
Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider.
Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals "Food Research International, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", "Molecules and "Frontiers in Nutrition", among others.
Dr. Predrag Putnik is a researcher with a background in applied laboratory work, information technology, and teaching. Recently he worked as scientific associate and project coordinator at University in Zagreb, Zagreb, Croatia and as expert assistant, Food Safety and Quality Directorate, Zagreb, Croatia. As a "grade A graduate researcher at the University of Connecticut, he has gained invaluable knowledge and technical skills in epidemiology, statistics, molecular nutrition, public health, and applied research in community nutrition and diabetes, and was awarded with a Master of Science degree in nutrition. He has around 50 published or accepted peer reviewed manuscripts, 2 book chapters, and around 20 presentations in conferences.
Bursac Kovacevic, Danijela
Dr. Danijela Bursac Kovacevic earned her PhD (2010) in Food Science and Technology from the University of Zagreb, Faculty of Food Technology and Biotechnology (Croatia). She is currently Assistant Professor at the Faculty of Food Technology and Biotechnology, University of Zagreb. Her main research activities include innovative and emerging technologies in both liquid and solid food processing as well as in monitoring of stability of biologically active compounds during processing. A particular focus relates to non-thermal extraction technologies for extraction of biomolecules from food and plant matrices. Results of her work have been published in over 60 papers with most of them in high impact factor journals in the Food Science and Technology area, 2 book chapters, and over 90 presentations at conferences.