Global Food Security and Wellness

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 García, 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

5. Functional Dairy Products
Yuridia Ortiz, Eduardo García-Amézquita, Carlos H. Acosta, David R. Sepúlveda

6. Brazilian Native Fruits as a Source of Phenolic Compounds
Neuza Mariko, Aymoto Hassimotto, 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, Rickey Y. Yada

11. IUFoST Distance-Assisted Training Program
Daryl Lund, Donald Mercer

12. Food Science and Technology Undergraduate and Graduate Curricula in North America
Rickey Y. Yada, Charity Parr-Vasquez, 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

14. Yeasts from Traditional Cheeses for Potential Applications
Seda Karasu Yalçin, Z. Yesim Ozbas

15. Beta-Lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics
Simon Loveday, M. Anandha Rao, Harjinder Singh

16. Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Broiler Chicken
Massami Shimokomaki, Elza I. Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrão, Fabio A. G. Coró, Rafael H. Carvalho

17. Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection
Sisse Jongberg, Marianne N. Lund, 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

20. Scale-Up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction
Juliana M. Prado, Priscilla C. Veggi, M. Angela A. Meireles

21. Multiphysics Modelling of Innovative Food Processing Technologies
Pablo Juliano, 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, Jean-Claude Laguerre

Keywords: Chemistry, Food Science, Nutrition, Public Health