Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Este artículo no está disponible.Emerging and Traditional Technologies for Safe, Healthy and Quality Food

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.

Prof. Dr. Viktor Nedovic Department of Food Technology and Biochemistry Faculty of Agriculture, University of Belgrade Nemanjina 6 11081 Belgrade - Zemun SERBIA vnedovic@agrif.bg.ac.rs Professor Dr.Peter Raspor, DDr.H.C. Head of Chair of biotechnology, microbiology and food safety Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, 1000 Ljubljana SLOVENIA peter.raspor@bf.uni-lj.si Dr. Vesna Tumbas Faculty of Techonology University of Novi Sad Bul.Cara Lazara 1 21000 Novi Sad SERBIA vesnat11@gmail.com Dr. Gustavo Victor Barbosa-CAnovas Professor of Food Engineering Director of Center for Nonthermal Processing of Food Biological Systems Engineering (BSysE) L.J. Smith Hall 220A Washington State University Pullman, WA 99164-6120 USA Barbosa@wsu.edu