By Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas
Since its inception in 2002, the significant eu nutrients Congress (CEFood) has been a biannual assembly meant for nutrients manufacturers and vendors in addition to researchers and educators to advertise study, improvement, innovation and schooling inside nutrients technological know-how and expertise within the heart eu quarter with a decent connection to worldwide developments. The sixth CEFood, held in Novi unhappy, Serbia, could 23-26, 2012, highlighted the unconventional applied sciences and standard meals aimed toward either the eu and worldwide markets. in particular, CEFood 2012 all in favour of the newest growth in basic and utilized nutrients technological know-how, study and improvement, leading edge know-how, foodstuff constituents, novel developments in food and health and wellbeing, useful and bioactive foodstuff, nutrients engineering, meals security and caliber and the nutrients and feed industry. This booklet will encompass contributions from a variety of presenters at CEFood 2012, protecting the most important issues of this Congress.
- Chapters contributed through professional presenters from the sixth CEFood Congress of 2012
- Highlights the unconventional applied sciences of foodstuff science
- Discusses the way forward for the meals and nutrition research
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Extra resources for Emerging and Traditional Technologies for Safe, Healthy and Quality Food
9 Food Safety Management in the Future As Raspor stated in 2008, food safety is a result of several factors: legislation should establish minimum hygiene requirements; official controls should be in place to check food business operators’ compliance; food business operators should establish and operate food safety programmes and procedures. In theory, it seems that we manage food safety completely but practical experiences show some deviations. For that reason, we have to proceed to new solutions that are based on a synthesis of all relevant key factors included in food supply chain.
Wageningen, Wageningen, pp 139–158 ISO 9000:2005 (2005) Quality management systems—fundamentals and vocabulary, 2nd edn. ISO Central Secretariat, Geneva. ISO. International Organization for Standardization. htm Jianu C, Goleţ I (2014) Knowledge of food safety and hygiene and personal hygiene practices among meat handlers operating in western Romania. Food Control 42:214–219 Jay LS, Comar D, Govenlock LD (1999a) A national Australian food safety telephone survey. J Food Prot 62(8):921–928 Jay LS, Comar D, Govenlock LD (1999b) A video study of Australian domestic food-handling practices.
Thus, we shall start to redesign our approach and thinking, and we shall start to think about food supply networks. It is very common that we speak about networking when we speak about people, organizations, companies and various subjects in different areas of expertise. It seems that the chain approach is slowly fading into history since it focuses primarily on food, food ingredients and food products as passive elements in the food system. These became more evident with the industrial revolution and even more with information revolution.