Nutritional and Health Aspects of Food in Nordic Countries

Erscheinungsjahr 2018
ISBN: 978-0-12-809416-7
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 275 Seiten, Format (B × H): 234 mm x 190 mm, Gewicht: 592 g

Reihe: Nutritional and Health Aspects of Traditional and Ethnic Foods

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.

Zielgruppe

<p>researchers, professionals (including nutritionists, dieticians, food scientists, food technologists, toxicologists, and regulators), educators, and students.</p>

Autoren/Hrsg.

Andersen

Andersen, Veslemøy

Bar, Eirin

Wirtanen, Gun

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Nutrition and Health aspects of Traditional and Ethnic Foods in Nordic countries. An approach through Nordic food culture and traditions 2. Food, Nutrition and Health in Norway (including Svalbard) 3. Food, Nutrition and Health in Sweden 4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands) 5. Food, Nutrition and Health in Finland (including Åland) 6. Food, Nutrition and Health in Iceland 7. Food, Nutrition and Health in Sapmi 8. Common Nutrition and Health issues: Nordic Nutrition Recommendations 9. Environmental Sustainability Issues Regarding Nordic Food Production 10. Common regulatory issues and suggestions for harmonization of regulations 11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering

Über Autor(innen)

Wirtanen, Gun
Dr. Gun Wirtanen graduated from the Helsinki University of Technology in
1988 and received her doctoral degree in 1996. She is an external lecturer in process
hygiene at the University of Helsinki from 2001 onwards. Gun Wirtanen is or has been
board member of the professional organisations such as the R3Nordic Association in
Contamination Control and Cleanroom Technology, the Society of Food Sciences (ETS ry;
in Finland), Food Hygiene Group & European Hygienic Engineering & Design Group
(EHEDG) Executive Committee. She has been Senior Research Scientist and Senior Expert
at VTT Technical Research Centre of Finland from 1988 to 2013. She was Associate
Professor in Hygienic design and cleaning operations at Technical University of Denmark
(DTU), National Food Institute from November 2014 to April 2016. Gun Wirtanen
coordinated Finnish, Nordic and European projects, including SAFOODNET (EU) 2006-
2009; the Nordic projects "Sanitation of dairies", 1994-96, "Evaluation of cleaning agents
and disinfectants for use in dairies: methods and mechanisms" 1997-2000 and "DairyNet:

Hygiene Control in dairies" 2001-2004. Gun Wirtanen has been an external evaluator of
four international doctoral theses, opponent of one international doctoral thesis,
supervised three doctoral, twelve Master and six Bachelor theses. She has written more
than 350 publications (in English, Finnish and Scandinavian languages) as well as editing
proceedings for the annual R3Nordic symposia. Recent publication: Biofilm risks. In:

Handbook of Hygiene Control in the Food Industry, 2nd ed., Elsevier, 2016 (in press).

Bar, Eirin
Dr. Eirin Marie Skjøndal Bar holds a Ph.D. In Engineering Design and
Materials from the Department of Engineering Design and Materials at the Norwegian
University of Science and Technology. Her thesis titled Advanced Food Processing
Equipment Design for a sustainable Salmonid Fish Industry in Norway were written with
focus on how design of food processing equipment is affecting the possibility of improving
the sustainability of food production and food products. At present, she is working as a
research scientist at SINTEF Fisheries and Aquaculture, an independent research
institution. Research interests are within the field of sustainable food processing and
production, food processing equipment design and development, sustainable innovation
and knowledge transfer, hygienic design and automation of food processing.

Andersen, Veslemøy
Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.