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Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016)
✍️ Nedovic, Viktor
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📝 Description: Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016)
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters fromthe 6th CEFood Congress of 2012Highlights the novel technologies of food scienceDiscusses the future of the food industry and food research
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.2
Based on 1 reviews
E
Eatbook Family editorial team
This is a dense, academic compilation derived from conference proceedings rather than a practical guide. It lacks the accessibility of standard cookbooks, focusing instead on technical research and engineering applications. Home cooks or culinary enthusiasts will find it dry and irrelevant, as it offers no recipes or kitchen techniques. However, for food scientists, industrial researchers, or students of food technology, it provides a snapshot of early 2010s advancements in safety and quality. The tone is strictly professional and analytical. While the content is specialized and valuable to its niche audience, it holds little appeal for general readers seeking culinary inspiration or simple dietary advice.
