Chapter
Chapter I.2. Food policy — implications for the nutritional sciences
NUTRIENT GOALS — QUANTITATIVE OR QUALITATIVE
FAT–ENERGY INTER-RELATIONSHIPS
FORMULATING PRACTICAL DIETARY ADVICE
SETTING GOALS FOR NUTRIENT INTAKE
END-POINTS OF NUTRITION INTERVENTION PROGRAMMES
THE SIDE-EFFECTS OF NUTRITION INTERVENTION
Chapter I.3. An industry's point of view
Chapter I.4. Directive 89/397/EEC: Assessment and outlook
CONSUMER PROTECTION AND THE EUROPEAN COMMUNITY
THE CASSIS DE DIJON JUDGEMENT
AIMS AND CONTENT OF DIRECTIVE 89/397/EEC
COORDINATED PROGRAMMES OF INSPECTION — SAMPLING AND ANALYSIS
EQUIVALENCE OF METHODS OF ANALYSIS IN MEMBER STATES
HARMONIZATION OF LABORATORY QUALITY STANDARDS
FUNCTIONS OF INSPECTION OFFICIALS
A COMMUNITY INSPECTION DEPARTMENT?
Chapter
II.1. Secular trends in food intake in Britain during the past 50 years
THE BRITISH NATIONAL FOOD SURVEY
TRENDS IN ENERGY CONSUMPTION
SECULAR TRENDS IN FAT CONSUMPTION
FRUIT AND VEGETABLE CONSUMPTION IN THE UK
OTHER RELEVANT DIETARY CHANGES
Chapter
II.2. The consequences of 100 years' evolution of dietary habits in Europe with regard to nutrition
DIETARY HABITS IN WESTERN EUROPE: 1850–1990
Chapter
II.3. Developing trends in food regulationin Europe
Chapter
II.4. Summary report — Nutrition
CONSUMER INFORMATION AND EDUCATION
FUTURE FOOD LEGISLATION IN EUROPE
Part III:
Food science and technology
Chapter
III.l. Trends in the perception of food quality by the consumer — his expectations and needs
Chapter
III.2. Opportunities offered to product development by raw material and food ingredient innovations
Chapter
III.3. New process opportunities for product development
INNOVATIVE SECTORS IN THE FOOD INDUSTRY
Chapter
III.4. Impact of new food concepts on food regulation
WHAT IS MEANT BY 'NEW FOODS'?
WHAT REGULATIONS SHOULD GOVERN THESE NEW FOODS?
Chapter
III.5. Summary report — Food policy trends in Europe: technological aspects
1. TRENDS IN FOOD-QUALITY PERCEPTION
2. OPPORTUNITIES OFFERED FOR PRODUCT DEVELOPMENT BY RAW
MATERIALS, FOOD INGREDIENTS, NEW TECHNOLOGIES
3. NOVEL-FOOD CONCEPT AND FOOD REGULATION
Part IV:
Food control and analysis
Chapter IV.1. Fast analytical methods in chemical food analysis
Chapter
IV.2. Quality assurance in food analysis: where are we going to?
QUALITY ASSURANCE STRATEGY IN EUROPE
INTEGRATION OF QUALITY ASSURANCE IN LABORATORIES
PRINCIPLES OF QUALITY ASSURANCE [5]
Chapter
IV.3. Scire est decidere (Knowing is deciding)
Chapter
IV.4. Summary report — Food control and analysis
Part V:
Safety assessment
Chapter V.1. Safety assessment: the process/procedure to be followed
THE ELEMENTS OF RISK ASSESSMENT
LIMITATIONS AND ASSUMPTIONS
CANCER VERSUS NON-CANCER RISKS
Chapter
V.2. Safety assessment versus risk perception
RISK AND SAFETY REVISITED
DIFFERING APPROACHES TO RISK PERCEPTION AND SAFETY ASSESSMENT: A HIGHLY COMPLEX INTERACTION
Chapter
V.3. Safety assessment in relation to food microbiology
TECHNIQUES AND PROCEDURES
Chapter
V.4. Safety assessment in relation to additives
DIFFICULTIES IN THE CHEMICAL CHARACTERIZATION OF ADDITIVES
DIFFICULTIES DUE TO INCOMPLETE KNOWLEDGE OF THE BEHAVIOUR OF FOOD ADDITIVES
DIFFICULTIES IN EVALUATING NON-GENOTOXIC CARCINOGENS
DIFFICULTIES DUE TO FAILURE TO RECOGNIZE THE SPECIFIC CHARACTERISTICS OF FOOD TOXICOLOGY AND TO GAPS IN METHODOLOGIES OF TOXICOLOGICAL EVALUATION
Chapter
V.5. Safety assessment in relation to carcinogens
MECHANISM OF ACTION OF CARCINOGENS
GENOTOXICITY CHARACTERISTICS
NON-GENOTOXICITY CHARACTERISTICS
OTHER RELEVANT PARAMETERS TO BE USED IN CARCINOGEN RISK ASSESSMENT
EVALUATION OF RISK OF CARCINOGENS
Part VI:
Poster session (36 contributions)
Chapter VI.1. THE USE OF AN AUTOMATED TURBIDIMETRIC ASSESSMENT OF THE DETECTION TIME AS AN ALTERNATIVE TO THE CLASSICAL AEROBIC COLONY COUNT
Chapter
VI.2. EVALUATION OF THE MICROBIOLOGICAL QUALITY OF MINCED MEAT
Chapter VI.3. ONE-DAY DETECTION OF SALMONELLA IN FOODS
Chapter
VI.4. DETECTION OF CAMPYLOBACTER IN PROCESSED POULTRY
Chapter VI.5. THE OCCURRENCE AND FATE OF LISTERIA MONOCYTOGENES IN MEAT AND MEAT PRODUCTS: A LEGAL CONSIDERATION
Chapter
VI.6. PSYCHROTROPHIC STRAINS OF BACILLUS CEREUS PRODUCING ENTEROTOXIN
Chapter VI.7. HPLC DETERMINATION OF AFLATOXINS IN FOOD BY POST-COLUMN DERIVATIZATION WITH ELECTROCHEMICALLY GENERATED BROMINE
Chapter VI.8. PRODUCTION OF ANTIBODIES TO HAZELNUT PROTEIN (Corylin) FROM YOLK OF IMMUNIZED HENS
Chapter
VI.9. IMMUNOASSAYS FOR THE DETERMINATION OF GROWTH STIMULATOR RESIDUES IN FOOD
Chapter VI.10. APPLICATION OF GC/MS TO THE DETERMINATION OF NORTESTOSTERONE AND METHYLTESTOSTERONE RESIDUES IN EDIBLE TISSUES
Chapter VI.11. ANALYYSIS OF BETA-AGONISTS IN ANIMAL TISSUES BY GAS CHROMATOGRAPHY–TANDEM MASS SPECTROMETRY
Chapter VI.12. OPTIMIZATION AND AUTOMATION OF THE SPE-CLEANUP AND ON-LINE HPLC DETERMINATION OF N-METHYLCARBAMATE PESTICIDES IN FRUIT AND VEGETABLES
Chapter VI.13. THE USE OF POLYMERIC STATIONARY PHASES FOR THE HPLC DETERMINATION OF BENZIMIDAZOLE-TYPE FUNGICIDES
Chapter VI.14. A SIMPLE AND RAPID HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC (HPLC) METHOD FOR THE DETERMINATION OF NITRATES IN VEGETABLES
Chapter VI.15. HPLC DETERMINATION OF BIOGENIC AMINES AND EVALUATION OF RESULTS
Chapter VI.16. THE MIGRATION OF DEHP FROM PVC PIPELINES INTO WHOLE MILK
Chapter VI.17. IDENTIFICATION OF ORGANIC COMPOUNDS IN RUBBER NIPPLES
Chapter VI.18. OCTOBER/NOVEMBER 1989: LEAD TOXICATION OF COWS
Chapter VI.19. ALUMINIUM lNTAKE — ALZHEIMER'S DISEASE?
Chapter VI.20. TWO APPLICATIONS OF THE ISOTACHOPHORETIC SEPARATION TECHNIQUE IN FOOD AND FOOD PRODUCTS
Chapter VI.21. GALLOTANNINS IN PROCESSED FOODS: A TECHNOLOGICAL AND ANALYTICAL EVALUATION
Chapter
VI.22. SIMULTANEOUS DETERMINATION OF ASCORBIC ACID AND ERYTHORBIC ACID IN MEAT PRODUCTS
Chapter VI.23. ISOELECTRIC FOCUSING OF GENETIC VARIANTS IN COW'S MILK
Chapter VI.24. DETECTION OF COW'S MILK PROTEINS IN DAIRY PRODUCTS FROM GOATS
Chapter VI.25. DETERMINATION OF NON-MEAT PROTEINS IN HEATED MEAT PRODUCTS BY MEANS OF ELISA
Chapter VI.26. SPECIES IDENTIFICATION OF MEAT AND MEAT PRODUCTS BY TLC–GC
Chapter Vl.27. ISOLATION AND QUANTlTATIVE ESTIMATION OF COOKED FOOD MUTAGENS IN BEEF EXTRACT
Chapter VI.28. COGNAC ADULTERATION
Chapter VI.29. APPLICATIONS OF AMINO ACID ANALYSIS IN FOOD CONTROL
Chapter
VI.30. NEW ANALYTICAL POSSIBILITIES IN FRYING-FAT REGULATION
Chapter
VI.31. INFANA, THE COMPUTERIZED INFORMATION SYSTEM OF THE BELGIAN FOOD INSPECTORATE
Chapter
VI.32. FOOD CONTROL PATTERNS AND ORGANIZATION OF PUBLIC LABORATORIES
Chapter VI.33. SOME ESSENTIAL MINERALS AND TRACE ELEMENTS OF SUNFLOWER PRESSCAKE MEAL
Chapter VI.34. TOTAL DIET STUDY IN THE BASQUE COUNTRY (SPAIN)
Chapter
VI.35. INSECTS IN FOOD AND FOOD PRODUCTS
Chapter
VI.36. A DISTRIBUTION IN CLASSES FOR AN OBJECTIVE QUALITY ASSESSMENT OF SHRIMPS
Part III:
Food science and technology
Part IV:
Food control and analysis
Part V:
Safety assessment
Part VI:
Poster session (36 contributions)
Food Policy Trends in Europe
：Nutrition, Technology, Analysis and Safety
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