Trends in Food Science & Technology / International Union of Food Science and Technology.

Incluye Referencias Bibliográficas al final de cada artículo.

An introduction to current food safety needs - Food in the bioeconomy - Potentials and possible safety issues of using biorefinery products in food value chains - Safe and sustainable protein sources from the forest industry – The case of fish feed - Organic foods contribution to nutritional quality and value - Active biocompounds to improve food nutritional value - Innovative refractance window drying technology to keep nutrient value during processing - Reformulating foods to meet current scientific knowledge about salt, sugar and fats - Mind Genomics (Conjoint Analysis): The new concept research in the analysis of consumer behaviour and choice - Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria - Mycotoxin risks under a climate change scenario in Europe - Antibiotic resistance in foodborne bacteria - Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment - Organic and conventional food: Comparison and future research - Future challenges in seafood chemical hazards: Research and infrastructure needs - Microplastics, a food safety issue? - Low dose effects challenge the evaluation of endocrine disrupting chemicals - Social norms and risk communication - Review of risk communication and education strategies around food hygiene and safety for children and young people - Risk communication strategies (on listeriosis) for high-risk groups - How to make risk communication influence behavior change - Balancing the desire to decrease food waste with requirements of food safety - Establishing common ground - bridging health care professionals and food safety experts in public communication.

NUTRICION