TY - BOOK ID - 138637938 TI - Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector AU - Raposo, António AU - Ramos, Fernando AU - Raheem, Dele AU - Carrascosa Iruzubieta, Conrado Javier AU - Saraiva, Ariana PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - perceived consumer effectiveness KW - green food consumption KW - social trust theory KW - social ideal theory KW - psychological wellbeing KW - China KW - food additives KW - food industry KW - food safety KW - health impacts KW - maltitol KW - metabolism KW - sweeteners KW - consumer’s perceptions and attitudes KW - food security KW - natural food products KW - natural sweeteners KW - sustainability KW - food sovereignty KW - reindeer herding KW - food value chain KW - Indigenous peoples KW - COVID-19 pandemic KW - the Arctic KW - Western Siberia KW - Yamal-Nenets Autonomous Okrug KW - epistemic trust KW - risk perception KW - genetically modified food KW - public acceptance KW - partial least squares structural equation modeling KW - community-based intervention KW - diet KW - home food availability KW - home food environment KW - sugar sweetened beverages KW - fruit and vegetable intake KW - Mediterranean diet KW - Mediterranean diet pyramid KW - sustainable diets KW - environmental concerns KW - nutrition KW - food-based dietary guidelines KW - migrants KW - diabetes KW - food habits KW - culturally tailored diet KW - transcultural mediator KW - café KW - green ambience KW - Delphi method KW - indicator design KW - grain production KW - spatial–temporal characteristic KW - influencing factors KW - the Huang-Huai-Hai Plain KW - Crepis vesicaria L. subsp. taraxacifolia KW - nutritional value KW - phenolic profile KW - chicoric acid KW - antioxidant KW - anti-inflammatory KW - Brazil KW - community restaurants KW - food handlers KW - food insecurity KW - low-income KW - COVID-19 KW - families KW - children KW - food acquisition KW - restaurants KW - biofilms KW - food microbiology KW - dietary guidelines KW - Mediterranean KW - the USA KW - Japan KW - Argentina KW - South Africa KW - egg quality traits KW - ginger KW - immunity KW - Japanese quail performance KW - halal food performance KW - availability KW - healthy/nutritional factor KW - accreditation KW - clean/safe/hygiene factor KW - trust KW - attachment KW - halal-friendly image KW - retention KW - muslim travelers KW - Escherichia coli KW - bacterial retention KW - surface topographies KW - meat exudate KW - wipe cleaning KW - conditioning film KW - Cape Verde KW - cereals KW - metals KW - dietary intake KW - risk assessment KW - Indigenous health KW - food systems KW - colonialism KW - community-based KW - participatory KW - n/a KW - dysphagia KW - the elderly KW - food products KW - processing KW - rheology KW - texture KW - capital endowment KW - ecological cognition KW - environment-friendly technology KW - adoption level KW - Hackman model KW - environmental health KW - consumer's perceptions and attitudes KW - café KW - spatial-temporal characteristic UR - https://www.unicat.be/uniCat?func=search&query=sysid:138637938 AB - The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production. ER -