The EU-Novel Food Regulation and its accompanying guidelines are based on solid scientific foundations. Nevertheless, pervasive technologies such as genetically engineered modifications of plants, animals and micro-organisms should not be implemented without public consent. Responding to these dramatic scientific developments in the agro-food production and novel-food ingredients this volume focuses on defining, classifying and reassessing the quality of food towards human nutritional needs aimed at health. The editors and authors, European experts from industry, legislation and from food-, nutrition- and biotechnology research point out that food production and food processing is a much broader concept than just food safety assessment, food hygiene and food marketing.
This book is designed for all those actively involved in the food sector, for interested lay persons and the responsible consumer interested in getting information about the driving forces of the present and future food market, the food industry, the food policy, and the consumer association. In addition it will be of special interest to all who want to discuss this topic of great concern within a conceptual framework goes largely beyond the limits of the respective scientific disciplines.

A: Contributions to the 5th Heidelberg Nutrition Forum/ECBA-Symposium

Welcome Addresses
Modern Bio- and Gene Technologies and the Future of Food Production
European Agro-Food Research
Consumer Demands on Food Quality
Food Quality in a Changing Social Environment: A Historical Perspective
Gene Technology, Food and the Environment
Risks and Chances of Genetic Engineering in Agriculture: The Impacts of Science and the Science of Impact Assessment
Hygienic Aspects of Food Quality
Genetic Modification and Food Safety: Views of the World Health Organization
Health Enhancing Food Ingredients Developed for the Functional Food Market: A Concerted Strategy
Food Quality and Nutrition Aimed at Health: A Biological Perspective
Contributors
B: Report of the Workshop
Foreword to the Workshop
Address
to the Workshop
Working Group I: Food Production and Food Processing
Working Group II: Food Safety
Working Group III: Physiological Food Quality
Synopsis
Conclusions and Recommendations
Appendices
Participants of the Workshop
Members of ECBA
Associate Members
Observers
Publications of ECBA
The Cork Declaration - "A Living Countryside"
Conclusion
Abbreviations.