Food and Environment II

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