Intro -- Dedication -- Table of contents -- 1. Introduction -- References -- 2. Food law and regulatory affairs -- Abstract -- Key concepts -- 2.1 Introduction and contemporary issues -- 2.2 What is European food law, and why is it important? -- 2.3 Key issues -- 2.4 Methods -- 2.5 Looking ahead -- 2.6 Conclusions -- Important websites -- Further reading -- 3. Food ethics -- Abstract -- Key concepts -- 3.1 Food ethics -- 3.2 Contemporary issues in food ethics -- 3.3 Methods in ethical decision-making -- 3.4 Looking ahead -- 3.5 Conclusions -- References -- 4. Consumer protection -- Abstract -- Key concepts -- 4.1 Consumer trust and European food law -- 4.2 Consumer protection and EU legislation -- 4.3 Consumer protection and self-regulation -- 4.4 Conclusions and looking ahead -- References -- 5. Food policy -- Abstract -- Key concepts -- 5.1 Introduction -- 5.2 Understanding the importance of food policy -- 5.3 Evolution of food policy -- 5.4 An overview of EU food policy -- 5.5 Conclusions and outlook -- References -- 6. Risk analysis for foods -- Abstract -- Key concepts -- 6.1 Introduction -- 6.2 Risk analysis and their methods -- 6.3 Applying risk analysis in food law -- 6.4 Risk assessment in EU food law -- 6.5 Risk management in EU food law -- 6.6 Risk communication -- 6.7 Looking ahead: the future of risk analysis -- 6.8 Conclusions -- References -- 7. Genetics -- Abstract -- Key concepts -- 7.1 History of genetics as a field of science -- 7.2 How do genes regulate biological processes? -- 7.3 How can genetic changes occur? -- 7.4 Plant breeding and food quality and safety -- 7.5 Concerns about genetic technologies -- 7.6 Looking ahead -- References -- Further reading -- 8. Systems biology -- Abstract -- Key concepts -- 8.1 Introduction -- 8.2 An economic perspective -- 8.3 Lactic acid bacteria: lactate instead of ethanol.

8.4 Other compounds and properties: flavours -- 8.5 Amino acid metabolism -- 8.6 The dilemma of macromolecules -- 8.7 Evolutionary games -- 8.8 Conclusions -- References -- 9. Food processing -- Abstract -- Key concepts -- 9.1 Introduction -- 9.2 The menu -- 9.3 Conclusions -- References -- 10. Hazard analysis and critical control points (HACCP) -- Abstract -- Key concepts -- 10.1 The development of HACCP -- 10.2 Food safety management system based on HACCP principles -- 10.3 Threat/vulnerability assessment and critical control points -- 10.4 Conclusions -- References -- 11. Food microbiology -- Abstract -- Key concepts -- 11.1 Introduction: some historical context -- 11.2 The contemporary issues -- observations, problems and (science-based) solutions -- 11.3 Lack of a clear regulatory framework for foods containing probiotic microorganisms and the implications for communication on the probiotic product category -- 11.4 The current challenges and solutions -- 11.5 Looking ahead: what are the expected economic benefits? -- 11.6 Conclusions -- References -- 12. Hostile microbiology -- Abstract -- Key concepts -- 12.1 Introduction -- 12.2 Contemporary issues -- 12.3 Methods -- 12.4 Management of foodborne pathogens -- 12.5 Looking ahead -- 12.6 Conclusions -- References -- 13. Food toxicology -- Abstract -- Key concepts -- 13.1 Toxicology models and toxicological dose descriptors -- 13.2 Food toxicology -- 13.3 Natural toxins -- 13.4 Pesticides -- 13.5 Low-dose toxicity is good! -- 13.6 Conclusions -- References -- 14. Food allergies and food allergen control -- Abstract -- Key concepts -- 14.1 The medical perspective -- 14.2 Food allergens -- 14.3 What about gluten and wheat? -- 14.4 Allergen management in a food processing facility -- 14.5 Allergen cleaning -- 14.6 Allergen control validation and verification -- 14.7 Allergen testing methods.

14.8 Precautionary allergen labelling (PAL) -- 14.9 Looking ahead -- Acknowledgements -- References -- 15. Radiation and radioactivity in the food sector -- Abstract -- Key concepts -- 15.1 Radioactivity and food -- 15.2 Radiation and radioactivity - basics -- 15.3 Units and methods for measurement of radioactivity -- 15.4 Natural radioactivity in food and drinking water -- 15.5 Application of food irradiation -- 15.6 Looking ahead -- References -- 16. Dietary reference values -- Abstract -- Key concepts -- 16.1 Dietary reference values -- 16.2 How DRV are set - average requirement and adequate intake -- 16.3 How DRV are set - tolerable upper intake level -- 16.4 How to apply DRV for evaluation of dietary intake of a population group -- 16.5 Applying dietary reference values to assess diet of an individual -- 16.6 General considerations using DRV in the evaluation of dietary intake -- References -- 17. Nutrition and health -- Abstract -- Key concepts -- 17.1 Introduction -- 17.2 The broad category of foods -- 17.3 The development of nutritional sciences and pharmacology -- 17.4. Defining and measuring health effects -- 17.5 Looking ahead: the future of establishing nutritional health effects -- 17.6 Conclusions -- References -- 18. Nudging nutrition -- Abstract -- Key concepts -- 18.1 Public health nutrition and nudging -- 18.2 Nudging healthy nutrition - a taxonomy -- 18.3 Ethics of nudging -- 18.4 Looking ahead, or the case for nudging, pricing, and boosting -- 18.5 Conclusions -- References -- 19. Food market analysis -- Abstract -- Key concepts -- 19.1 The market -- 19.2 Key element of a market analysis -- 19.3 Looking ahead -- 19.4 Conclusions -- References -- 20. Food marketing -- Abstract -- Key concepts -- 20.1 Food marketing -- 20.2 Methods in food marketing -- 20.3 Conclusions -- References -- About the editors -- Index.