Preface -- Biography of the Editors -- Contents -- List of Contributors -- Chapter 1: Supporting Country-Driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction -- 1.1 Introduction -- 1.2 Investments and Innovations -- 1.3 Agrifood Value Chains -- 1.4 Postharvest Losses and Food Waste -- 1.5 In-Country Capacities and Scaling Up Successes -- 1.6 Conclusions -- References -- Chapter 2: Preserving Food After Harvest is an Integral Component of Food Security -- 2.1 Introduction -- 2.2 Role of Food Technology -- 2.2.1 Seasonal Crops -- 2.3 Historical Development -- 2.3.1 Before 1975 -- 2.3.2 1975-2010 -- 2.3.2.1 Publications -- 2.3.2.2 Education -- 2.4 2010 and the Future -- References -- Chapter 3: Microbiological Safety of Fruit and Vegetables in the Field, During Harvest, and Packaging: A Global Issue -- 3.1 Introduction -- 3.2 Produce Benefits -- 3.3 Microbial Contamination -- 3.4 Bacterial Pathogens -- 3.5 Pathogenic Protozoa -- 3.6 Viral Contaminants -- 3.7 Trade, Outbreaks, and Cooperation -- 3.8 Microbial Ecology and Contamination -- 3.9 Microbial Ecology and Contamination -- 3.10 Control and Prevention -- 3.11 Conclusion -- References -- Chapter 4: Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil -- 4.1 Introduction -- 4.2 Risk Assessment -- 4.3 Health-Based Guidance Values -- 4.4 Risk Characterization -- 4.5 Analytical Methods -- 4.6 Fish Farming -- 4.7 Use of Veterinary Drugs in Fish Farming -- 4.8 Regulatory Aspects of Veterinary Drugs -- 4.9 Final Considerations -- References -- Chapter 5: Functional Dairy Products -- 5.1 Introduction -- 5.2 Probiotics -- 5.2.1 Uses of Probiotics to Prevent and Treat Diarrhea -- 5.2.2 Uses of Probiotics to Treat Helicobacter pylori Infections.

5.2.3 Uses of Probiotics to Treat Inflammatory Bowel Disease -- 5.2.4 Uses of Probiotics to Treat Infections of the Urogenital Tract -- 5.2.5 Potential Uses of Probiotics to Treat Cancer -- 5.2.6 Additional Benefits of the Use of Probiotics -- 5.3 Prebiotics -- 5.3.1 Oligosaccharides -- 5.3.1.1 Role of Oligosaccharides in Brain Development -- 5.3.1.2 Role of Oligosaccharides in the Prevention of Infections -- 5.3.1.3 Role of Oligosaccharides as Prebiotics -- 5.3.1.4 Role of Oligosaccharides in Mineral Absorption -- 5.3.1.5 Role of Oligosaccharides in the Immune System -- 5.3.1.6 Role of Oligosaccharides on Cancer Prevention -- 5.3.2 Dietary Fiber -- 5.3.2.1 Role of Dietary Fiber on Heart Health -- 5.3.2.2 Role of Dietary Fiber on Body Weight and Metabolic Disorders -- 5.3.2.3 Role of Dietary Fiber on Intestinal Health -- 5.3.2.4 Role of Dietary Fiber on Cancer Prevention -- 5.4 Conjugated Linoleic Acid (CLA) -- 5.4.1 Use of Conjugated Linoleic Acid on Cancer Prevention -- 5.4.2 Use of Conjugated Linoleic Acid on the Reduction of Body Fat -- 5.4.3 Role of Conjugated Linoleic Acid on the Immune System -- 5.5 Omega-3 Fatty Acids -- 5.5.1 Role of Omega-3 Fatty Acids on Cardiovascular Health -- 5.5.2 Role of Omega-3 Fatty Acids on Cancer Prevention -- 5.5.3 Role of Omega-3 Fatty Acids on Brain Development -- 5.5.4 Role of Omega-3 Fatty Acids on the Immune System -- 5.6 Phytosterols and Phytostanols -- 5.6.1 Role of Phytosterols and Phytostanols on Cholesterol Regulation -- 5.7 Dairy Peptides -- 5.7.1 Mineral-Binding Peptides -- 5.7.2 Antimicrobial Peptides -- 5.7.3 Opioid Agonists and Antagonists Peptides -- 5.7.4 Antihypertensive Peptides -- 5.7.5 Antioxidant Peptides -- 5.7.6 Hypocholesterolemic Peptides -- 5.7.7 Antiobesity and Satiety-Inducing Peptides -- 5.8 Conclusions -- References.

Chapter 6: Brazilian Native Fruits as a Source of Phenolic Compounds -- 6.1 Introduction -- 6.2 Main Class of Phenolic Compounds -- 6.3 Brazilian Native Fruits -- 6.3.1 Fruits as Sources of Anthocyanins -- 6.3.2 Fruit Sources of Other Classes of Flavonoids and Phenolic Acids -- 6.4 Bioavailability of Phenolic Compounds -- 6.5 Biological Activity of Some Native Brazilian Fruits -- 6.5.1 Antioxidant Properties -- 6.5.2 Control of Postprandial Hyperglycemia by Brazilian Native Fruits -- 6.6 Concluding Comments -- References -- Chapter 7: Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana -- 7.1 Introduction -- 7.2 Morama Beans -- 7.2.1 Chemical Composition -- 7.2.2 Morama Bean Processing Technologies -- 7.2.2.1 Morama Milk -- 7.2.2.2 Morama Oil -- 7.2.2.3 Morama High Protein Flour -- 7.2.2.4 Canned Morama Beans -- 7.2.3 Community Awareness, Markets, and Enterprise Development Initiatives -- 7.3 Conclusions and Recommendations for Future Research -- References -- Chapter 8: Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition -- 8.1 Introduction: Physical Nature and Composition of Milk -- 8.2 Milk Caseins: Structure and Physicochemical Parameters -- 8.2.1 Technological Functional Properties and Main Applications of Caseins -- 8.3 Bovine Milk Whey Proteins -- 8.3.1 Composition and Physicochemical Properties -- 8.3.2 Functional (Technological) Properties of Bovine Milk Whey Proteins, Applications -- 8.4 Functional Biological Properties (Bioactivities) of Bovine Milk Proteins -- 8.4.1 Bioactivities of Caseins -- 8.4.1.1 Caseinophosphopeptides (CPPs) -- 8.4.1.2 Antihypertensive Peptides -- 8.4.1.3 Opioid and Antiopioid Peptides -- 8.5 Bioactivities of Bovine Milk Whey Proteins and Peptides -- 8.5.1 Immunostimulation Properties -- 8.5.2 Anticancer Property of Whey Proteins.

8.5.3 Antiulcerative Property of Whey Proteins -- 8.5.4 Anti-Hypercholesterolemic Property -- 8.5.5 Antivirus and Antibacterial Properties -- 8.5.6 Antihypertensive Peptides from Bovine Whey Proteins -- 8.6 Bovine Milk Fat Globule Membrane (MFGM) Proteins -- 8.7 Isolation Fractionation and Purification of Milk Proteins -- 8.8 Need for Further Investigation -- References -- Chapter 9: Chocolate and Cocoa Products as a Source of Health and Wellness -- 9.1 Introduction -- 9.2 Cocoa and Chocolate Processing -- 9.3 Some Health Aspects of Cocoa and Chocolate -- 9.4 Chocolate Processing and Bioactive Compounds Preservation -- 9.5 Fats in Chocolate -- 9.6 Cocoa Butter -- 9.7 Maillard Reaction -- 9.8 Nutritive Chocolate Products -- 9.9 Consumer and Innovation Trends in Chocolate -- 9.10 Conclusions -- References -- Chapter 10: Advances on the Production and Application of Peptides for Promoting Human Health and Food Security -- 10.1 Introduction -- 10.2 Sources of Bioactive Peptides -- 10.3 Production of Bioactive Peptides -- 10.3.1 Chemical Synthesis -- 10.3.2 Enzymatic Production of Bioactive Peptides -- 10.3.3 Synthesis of Bioactive Peptides Through Recombinant DNA Technology -- 10.4 Bioactivity of Food Protein-Derived Peptides -- 10.4.1 Antihypertensive Bioactive Peptides -- 10.4.2 Antioxidant Peptides -- 10.4.3 Immunomodulatory and Anti-inflammatory Bioactive Peptides -- 10.4.4 Calmodulin (CaM) Inhibitory Bioactive Peptides -- 10.4.5 Anticancer Peptides -- 10.4.6 Hypolipidemic and Hypocholesterolemic Bioactive Peptides -- 10.5 Bioinformatics and the Discovery of Bioactive Peptides -- 10.6 Bioavailability of Bioactive Peptides -- 10.7 Safety and Regulation of Bioactive Peptides -- 10.8 Contributions to Food Security -- References -- Chapter 11: IUFoST Distance-Assisted Training Program.

11.1 Development of the Website for the IUFoST Distance-­Assisted Training (DAT) Program -- 11.2 Access to the Basic Information -- 11.3 Testing the Concept -- 11.4 Assessing the Target Audience -- 11.5 Establishing the Level of Instruction -- 11.6 Preparing Instructional Material -- 11.7 Presentation and Delivery of the Course Material -- 11.8 Assessing and Recognizing Levels of Competency -- 11.9 Initial Pilot Offering of the "Introduction to Dehydration and Drying" Module -- 11.10 Mentor and Participant Evaluations and Feedback -- 11.11 Expanding the Audience -- 11.12 Additional Support Material -- Chapter 12: Food Science and Technology Undergraduate and Graduate Curricula in North America -- 12.1 Introduction -- 12.2 Approval Processes -- 12.2.1 Institute of Food Technologists (IFT) -- 12.2.2 International Union of Food Science and Technology (IUFoST) (http://www.iufost.org/) -- 12.3 Food Science Programs -- 12.4 Undergraduate Programs -- 12.4.1 Cornell University, Ithaca, USA (http://www.cornell.edu/) -- 12.4.2 Purdue University, Lafayette, USA (http://www.purdue.edu/) -- 12.4.3 Tecnolólgico de Monterrey, Monterrey, Mexico (http://www.itesm.edu) -- 12.4.4 University of Guelph, Guelph, Canada (http://www.uoguelph.ca/) -- 12.5 Graduate Programs -- 12.5.1 Non-thesis Master's Programs -- 12.5.1.1 University of Guelph, Guelph, Canada (http://www.uoguelph.ca/) -- 12.5.1.2 Virginia Polytechnic Institute, Blacksburg, USA (http://www.vt.edu/) -- 12.5.1.3 University of Illinois, Urbana, USA (http://illinois.edu/) -- 12.6 PhD Programs -- 12.7 Interdisciplinary Graduate Programs -- 12.7.1 Universidad de las Americas Puebla, Puebla, Mexico (http://www.udlap.mx/home.aspx) -- 12.7.2 Biophysics Interdepartmental Group: University of Guelph, Guelph, Canada -- 12.7.3 Dual Major PhD Program in Toxicology at Michigan State University, East Lansing, USA.

12.7.4 Rutgers University, New Brunswick, USA (http://www.rutgers.edu/).