Show simple item record Λάζος, Ευάγγελος Σ. el 2015-01-09T16:43:57Z 2015-01-09T16:43:57Z 2015-01-09
dc.rights Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες *
dc.rights.uri *
dc.subject Innovation
dc.subject Προστασία καταναλωτή
dc.subject διεργασίες τροφίμων
dc.subject καινοτομία
dc.subject consumer protection
dc.subject food process
dc.title Προστασία καταναλωτή μέσω της βελτίωσης διεργασιών τροφίμων & της καινοτομίας στον πραγματικό κόσμο el
dc.title Consumer protection through food process improvement & innovation in the real world en
heal.type dataset
heal.secondaryTitle 5ο διεθνές συνέδριο τεχνολογίας τροφίμων el
heal.secondaryTitle 5th international congress on food technology en
heal.generalDescription Πρακτικά - Τόμος 3 el
heal.generalDescription Proceedings - Volume 3 en
heal.classification Τεχνολογία τροφίμων
heal.classification Καταναλωτική συμπεριφορά
heal.classification Food
heal.classification Consumer behavior
heal.classificationURI **N/A**-Τεχνολογία τροφίμων
heal.classificationURI **N/A**-Καταναλωτική συμπεριφορά
heal.identifier.secondary ISBN: 978-960-88557-4-8
heal.identifier.secondary ISBN: 978-960-287-088-4
heal.language el
heal.language en
heal.access free
heal.recordProvider Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.publicationDate 2007
heal.abstract The 5th International Congress on Food Technology aimed to take stock of the present state of knowledge on food process improvement & innovation as well as safety issues related to them to ensure consumer protection. Furthermore, it aimed to disseminate this information more widely among researchers in the field. It was organized around main themes such as: Advances in Food Science & Technology, Food Engineering, Food Technologies, Food Chemistry, Food Microbiology, Food Safety & Quality, Food Additives & Contaminants, Food, Nutrition & Health, Food Biotechnology, Food Wastes and Food Legislation. These themes are reflected in the chapters of these proceedings. Invited leading researchers in these fields prepared and presented papers for sessions on the theme relevant to their expertise. Nowadays, consumers demand safe, high quality, nutritious and convenient food products Of course, cost is another part influencing buying and choice. To achieve all these, a thorough understanding of both food science and engineering techniques available is required. During this event participants had an opportunity to learn more about a variety of food preservation processes, food quality, safety and legislation under development at universities, companies, government and other research labs. New technologies may influence food production in the future; some will be acceptable to consumers, while others may be technologically sound but unacceptable to consumers. This is especially applied to emerging technologies for food production, processing and preservation and the underlying scientific and engineering principles. Hence, there is a need for a better understanding of food acceptance by the consumer, especially in terms of nutritional and sensory attributes of foods. This is especially valid in cases where new product development involves novel functionality or the interaction between food and packaging materials. The food and drink industry is one of the most important industrial sectors, a major employer and exporter in the EU. European Food Industry has an annual turnover of € 815 billion, comprises some 280000 companies, transforms over 70 % of the EU’s agricultural production and employs more than 4 million people across the enlarged EU. The sector covers a market of 450 million consumers throughout the EU, which is the world’s second exporter and the largest global importer of agricultural products, with a positive trade balance of € 5.8 billion and overall growth of about 2 %. The food industry is seeking to build on this strength by enhancing its overall technology level, cost-efficiency, environmental and especially consumer friendliness. Conventional and established food processing and preservation methods are continuously optimised and improved, while the recent launch of a number of exciting emerging and novel technologies could dramatically revolutionise the manufacture and handling of affordable, healthy, high-quality and convenient food products. The safety has always been a major focus but, despite a number of food scandals of the recent past with resulting loss of consumer confidence, the European food supply has never been safer The 5th International Congress on Food Technology provided an open forum where academics and stakeholders from across all over the world proposed knowledge-based solutions by presenting and discussing recent research findings, developments and trends in the production, preservation and supply of wholesome and high-quality foods. The congress gave scientists and practitioners an opportunity to meet colleagues and share ideas that may shape food research and engineering for years to come. Furthermore, the congress had been an opportunity for participants to exchange of information and personal contact, to explore new paths for innovation, to exchange information on new processes and equipment, to exchange views and know-how, to promote the quality and competitiveness of food products. The editor wishes to acknowledge the considerable advice and help he received from colleagues and especially all participants. en
heal.publisher Πανελλήνια Ένωση Τεχνολόγων Τροφίμων el
heal.publisher Αλεξάνδρειο Τεχνολογικό Εκπαιδευτικό Ίδρυμα Θεσσαλονίκης (Σίνδος) el
heal.publisher Hellenic Association of Food Technologists en
heal.publisher Alexander Technological Institution of Thessaloniki (Sindos) en
heal.fullTextAvailability true

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Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Except where otherwise noted, this item's license is described as Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες