This Festschrift honors the remarkable career of Prof. Dr.h.c. Huub Lelieveld, celebrating his 80th birthday and the 20th anniversary of the Global Harmonization Initiative (GHI). Spanning a distinguished career across industry, academia, and public service, Huub's dedication to excellence, innovation, and ethics has profoundly impacted all those who have worked with him, from colleagues at Unilever to members of the GHI.
This compilation of research papers, contributed by friends and colleagues who have collaborated with Huub, explores diverse and significant topics close to his heart. These include the realization of food culture, nutrition, food safety, religious food regulations during times of conflict, food fortification, novel food technologies like irradiation, improving religious slaughter practices, safe cassava consumption, and sustainable food futures and environmental responsibility and planetary health.
Each article serves as a tribute to his vision and legacy, highlighting his lasting influence on global food science and public health.
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Fadenheftung
Gewebe-Einband
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Höhe: 235 mm
Breite: 155 mm
Dicke: 13 mm
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ISBN-13
978-90-04-35491-3 (9789004354913)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Diana Bogueva, a PhD social scientist from Curtin University, specializes in sustainable food consumption and alternative proteins. Her work has won prestigious awards, including the Gourmand Awards and PROSE finalist. She is a Global Harmonization Initiative President, a Board Member and Chair of the Consumer Perceptions Working Group.
Isabella van Roekel van Rijn, MsC Public Health Nutrition, and GHI Working group Co-chair Food safety in relation to religious dietary law. She studied Nutrition and Health at Wageningen University, where she focused on the implementation of Islamic dietary law in Halal meat chains in the Netherlands. Her research interest is in exploring the certification systems for religiously prepared foods and the rights of consumers to ensure that the food they purchase truly meets their expectations.
