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Changing Food Technology 2: Food Technology for a Dynamic Marketplace.

Changing Food Technology 2: Food Technology for a Dynamic Marketplace.

This soft cover text presents papers that were read at the 5th Eastern Food Science and Technology Conference, held in October 1987, at Hershey, Pennsylvania, USA.

The conference itself was divided into four sessions: Nutrition marketing and communications; Safety, quality and regulatory affairs; Ingredient technology; and Product quality improvements through process optimization. Besides these sessions, two keynote speeches are reported here.

The titles of the various presentations were: The future of the food industry and food product development in the US; The importance of new products and product technology; Nutrition marketing and communications: what's important to the consumer; Nutrition in the media - representing industry's viewpoint; VALS in food, health and nutrition; The consumer's perception of nutrition and health claims; Innovative industry-university interaction stimulates interdisciplinary research; HACCP in food service establishments; Low acid refrigerated foods - potential microbiological problems; The status of State and Federal regulatory programs that affect indirect additives, residues and contaminants in foods; New sweeteners; Ingredients technology and its impact on commodity usage and prices; Future ingredient needs for food companies; Health aspects of food ingredients; Process considerations influencing refrigerated food quality and safety; Maximization of produce shelf life through modified micro - atmosphere packaging; and Frozen food quality improvements through storage temperature optimization.
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Publication:Food Trade Review
Article Type:Book Review
Date:Jan 1, 1990
Words:214
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