While advances in food production made over the past century have made it possible to feed world population, food production and processing have also had detrimental effects on the environment, product quality, and human health, and have even resulted in some suffering. These food-related problems have not been sufficiently well discussed. It is essential that we understand the consequences of our food production processes, as well as the demands of rising standards of living on the food consumed around the world. This book includes papers presented at the second international conference convened to discuss these challenges. Topics include: Impact of Food Production and Food Processing on the Environment; Policies and Regulations; Food Production and Climate: Contamination of Food; Temperature Control and Traceability; Pesticides and Nutrients; Food Characterisation

Table of Contents:
Contents Section 1: Impact of food production and food processing on the environment The nutritional footprint: an innovative management approach for the food sector; Impacts of agricultural activities in remaining forest: Campinas/SP, Brazil; Biorefinery meets biofermentation to produce food additives; Food versus fuel: the case of the Makeni community in Sierra Leone; Soil erodibility assessment in a pasture and forest remnant using the Inderbitzen device; Microbial composition of the abattoir environment and its health implications on the quality of fresh cow meat sold in Akure, Ondo State, Nigeria Section 2: Policies and regulations The United States Department of Agriculture policies to improve school food quality while protecting the environment; Sustainability reports from the food industry: case studies from Europe and Latin America; The importance of food retail stores in identifying food deserts in urban settings Section 3: Food production and climate Climate change adaptation and food production in Canada: some research challenges; Characterization of climate and crop productivity using DSSAT for SW Uttarakhand, India Section 4: Contamination of food An HACCP approach integrating quantitative microbial risk assessment and shelf life prediction; Comparative analysis of lead and cadmium levels in various brands of canned and processed meat products in Lebanon; A preventive approach to risk management in global fruit and vegetable supply chains Section 5: Temperature control and traceability Modelling heat transfer-controlled cooling and freezing times: a comparison between computational values and experimental results; The contradiction between production, marketing and consumption of organic food: supply of organic products in the city of Barcelona Section 6: Pesticides and nutrients Phosphorus conventional use, reduction potential, and possibility of self-sufficiency during food and feed production in Japan; A review of pesticide residue levels and their related health exposure risks Section 7: Food characterisation Antinutrient content, vitamin constituents and antioxidant properties in some value-added Nigerian traditional snacks; Nutritional and medicinal value of camel (Camelus dromedarius) milk; Preliminary investigation on use of mushroom to replace beef and turkey for pepper soup; Wound healing effect and flavonoids contents of three selected Byrsonima species