FOOD CONTAMINANTS

• Mycotoxins: Occurrence and Control in Foods
  Dusanee Thanaboripat, Department of Applied Biology, King Mongkut's Institute of Technology, Ladkrabang Bangkok, Thailand

FOOD TECHNOLOGY

• Is Nanotechnology Going to Change the Future of Food Technology?
  Victor J. Morris, Institute of Food Research, Norwich, United Kingdom
• The Application of Nanotechnology in the Food Industry
  Adi Shefer, President and Sam Shefer, Executive Vice President Salvona Technologies Inc.
• Farm to Fork Traceability through DNA Technology
  Ronan Loftus, IdentiGEN Ltd, Dublin, Ireland
  Paul Laronde, Ontario Ministry of Agriculture and Food Ontario, Canada

FOOD SAFETY AND HEALTH

• Food Allergens: the FDA Perspective
  Kenneth J. Falci and Katherine Vierk Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration
• Food Safety Priorities for Developing Countries
  Gerald Moy and Jørgen Schlundt, Food Safety Department, World Health Organization Geneva, Switzerland
• Glycemic Index or Glycemic Load: the Time to Inform Consumers About the Glycemic Impact of Their Diets?
  Fred Brouns Cerestar-Cargill R&D Centre, Vilvoorde, Belgium and Department of Human Biology, Nutrition & Toxicology Research Institute, Maastricht University
• Omega-3 Fatty Acids: Chemistry and Nutritional Significance
  Fereidoon Shahidi Department of Biochemistry, Memorial University of Newfoundland St. John's, NL, Canada
• Phytoestrogen Research in the European Union
  Ian Rowland, Northern Ireland Centre for Food and Health University of Ulster, Coleraine, Northern Ireland
• Substantiation of Health Claims on Foods – a European Perspective
  D P Richardson DPR Nutrition Ltd, Croydon, UK

FOOD PROCESSING

• Effect of Carbon Dioxide and Pressure Processing on Microbial and Enzyme Inactivation in Food and Beverages
  Tatiana Koutchma, Illinois Institute of Technology National Center for Food Safety and Technology Summit Agro, Illinois. Edgar Murakami, US Food and Drug Administration National Center for Food Safety and Technology Summit Agro, Illinois.
• Pulsed Electric Field (PEF) Processing in the Fruit Juice and Dairy Industries
  H.C. Mastwijk and P.V. Bartels - Wageningen University and Research Agrotechnology and Food Innovations.

INGREDIENTS

• Dairy Derived Health Promoting Food Ingredients
  Jan M. Steijns Campina - DMV International Wageningen, The Netherlands
• Marine By-Products as Functional Food Ingredients
  Colin J. Barrow Ocean Nutrition Canada Halifax, Canada

Manufacturing and Packagaging

• Enhancing Food Security Through Packaging
  Michael Kelly, Robert Steele, Andrew Scully, Michael Rooney Packaging Material Development Section Food Science Australia North Ryde NSW 2113, Australia
• Establishing Aseptic Processing Conditions for Liquid Foods Containing Particulates
  Neil Heppell Oxford Brookes University Oxford, UK