Nutritional and Health Aspects of Food in Nordic Countries Nutritional and Health Aspects of Traditional and Ethnic Foods Series

Langue : Anglais

Coordonnateurs : Andersen Veslemøy, Bar Eirin, Wirtanen Gun

Couverture de l’ouvrage Nutritional and Health Aspects of Food in Nordic Countries

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Sommaire
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Biographie
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Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.

1. Nutrition and Health aspects of Traditional and Ethnic Foods in Nordic countries. An approach through Nordic food culture and traditions 2. Food, Nutrition and Health in Norway (including Svalbard) 3. Food, Nutrition and Health in Sweden 4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands) 5. Food, Nutrition and Health in Finland (including Åland) 6. Food, Nutrition and Health in Iceland 7. Food, Nutrition and Health in Sapmi 8. Common Nutrition and Health issues: Nordic Nutrition Recommendations 9. Environmental Sustainability Issues Regarding Nordic Food Production 10. Common regulatory issues and suggestions for harmonization of regulations 11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering

researchers, professionals (including nutritionists, dieticians, food scientists, food technologists, toxicologists, and regulators), educators, and students.

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.
Dr. Eirin Marie Skjøndal Bar holds a Ph.D. In Engineering Design and
Materials from the Department of Engineering Design and Materials at the Norwegian
University of Science and Technology. Her thesis titled Advanced Food Processing
Equipment Design for a sustainable Salmonid Fish Industry in Norway were written with
focus on how design of food processing equipment is affecting the possibility of improving
the sustainability of food production and food products. At present, she is working as a
research scientist at SINTEF Fisheries and Aquaculture, an independent research
institution. Research interests are within the field of sustainable food processing and
production, food processing equipment design and development, sustainable innovation
and knowledge transfer, hygienic design and automation of food processing.
Dr. Gun Wirtanen graduated from the Helsinki University of Technology in
1988 and received her doctoral degree in 1996. She is an external lecturer in process
hygiene at the University of Helsinki from 2001 onwards. Gun Wirtanen is or has been
board member of the professional organisations such as the R3Nordic Association in
Contamination Control and Cleanroom Technology, the Society of Food Sciences (ETS ry;
in Finland), Food Hygiene Group & European Hygienic Engineering & Design Group
(EHEDG) Executive Committee. She has been Senior Research Scientist and Senior Expert
at VTT Technical Research Centre of Finland from 1988 to 2013. She was Associate
Professor in Hygienic design and cleaning operations at Technical University of Denmark
(DTU), National Food Institute from November

Provides insight into the varieties of food and food products available in the Nordic countries
Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both
Contains a framework to determine whether these northern European foods meet local and international regulatory requirements
Offers strategies to remedy those foods that do not meet local and international regulatory requirements