Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Dr. Conrad Perera's research interests are in the Chemistry and Technology of processing of food. He has consulted extensively to FAO, UNIDO, World Bank, Secretariat of the Pacific Community and other national and international organizations on food processing projects. He is currently supervising several projects on the extraction of bioactive peptides from micro-algae, green-lipped mussels, and chicken feet; arabinogalactan proteins from honey; flavonoids from honey and antioxidant activity; galactans from native plants and their action on galectin-3; bioactive polysaccharides from mushrooms; added Vitamin D degradation in dried milk products; Neuroprotective compounds from Centella asiatica.

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• 1. IntroductionAustralia2. Evolving food choices of Young Australian Adolescent whose Parents came from different cultural background3. History of Australian Food4. Australian Aboriginal Food (Bush foods)5. Cultural Dimensions of Diabetes Management: Overview of Asian Immigrants in Australia6. Traditional and ethnic foods of South Asia among South Asian immigrantsNew Zealand7. Traditional foods of Maori- preparation and preservation methods8. Nutrition and well-being of Maori peopleFiji9. The Indigenous Fijian Food System: Pre-colonisation10. Food, Nutrition & Health in Fiji: Post colonisationPapua New Guinea11. Food, Nutrition & Health in PNGTonga12. Food security and nutrition in TongaHawaii13. Traditional Food Systems, Nutrition and Health of Kānaka ʻŌiwiSamoa, Tonga, Tuvalu, Solomon Islands, and Fiji14. Stuck in Transition: Paradigm shift between culture-food-health in Pacific Island CountriesSamoa15. Local Food, Financial Prosperity and Health in SamoaVanuatu16. Food Security: Resilience and Vulnerability in VanuatuSolomon Island17. Food, Nutrition & Health of Solomon islander: Post-colonisation18. Diet and Social Status in the Solomon IslandsNew Caledonia19. Food culture in New CaledoniaCountry overlapping20. Acculturation, ethnic consumers, and food consumption patterns in Oceania countries21. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods: Australia and NZ perspective22. Food legislation in Australia-New ZealandFood Safety and regulations: Overlapping and country-specific23. Organic foods market in Australia-New Zealand24. Australia/New Zealand ethnic food practises and future sustainable food production25. Kava-based foods: Clinical and Nutritional perspective: Promises and Challenges26. Marketing tools to enhance consumer acceptability of traditional ethnic food27. Dietary diversity on obesity development in Asia Oceania28. Oceania region food, health and nutrition future outlook29. Food Tourism in Oceania30. Taro cultivation: A core contribution of the centre for pacific crops and trees31. Study of Food Production in Remote Oceania

Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Dr. Conrad Perera's research interests are in the Chemistry and Technology of processing of food. He has consulted extensively to FAO, UNIDO, World Bank, Secretariat of the Pacific Community and other national and international organizations on food processing projects. He is currently supervising several projects on the extraction of bioactive peptides from micro-algae, green-lipped mussels, and chicken feet; arabinogalactan proteins from honey; flavonoids from honey and antioxidant activity; galactans from native plants and their action on galectin-3; bioactive polysaccharides from mushrooms; added Vitamin D degradation in dried milk products; Neuroprotective compounds from Centella asiatica.

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• 1. IntroductionAustralia2. Evolving food choices of Young Australian Adolescent whose Parents came from different cultural background3. History of Australian Food4. Australian Aboriginal Food (Bush foods)5. Cultural Dimensions of Diabetes Management: Overview of Asian Immigrants in Australia6. Traditional and ethnic foods of South Asia among South Asian immigrantsNew Zealand7. Traditional foods of Maori- preparation and preservation methods8. Nutrition and well-being of Maori peopleFiji9. The Indigenous Fijian Food System: Pre-colonisation10. Food, Nutrition & Health in Fiji: Post colonisationPapua New Guinea11. Food, Nutrition & Health in PNGTonga12. Food security and nutrition in TongaHawaii13. Traditional Food Systems, Nutrition and Health of Kānaka ʻŌiwiSamoa, Tonga, Tuvalu, Solomon Islands, and Fiji14. Stuck in Transition: Paradigm shift between culture-food-health in Pacific Island CountriesSamoa15. Local Food, Financial Prosperity and Health in SamoaVanuatu16. Food Security: Resilience and Vulnerability in VanuatuSolomon Island17. Food, Nutrition & Health of Solomon islander: Post-colonisation18. Diet and Social Status in the Solomon IslandsNew Caledonia19. Food culture in New CaledoniaCountry overlapping20. Acculturation, ethnic consumers, and food consumption patterns in Oceania countries21. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods: Australia and NZ perspective22. Food legislation in Australia-New ZealandFood Safety and regulations: Overlapping and country-specific23. Organic foods market in Australia-New Zealand24. Australia/New Zealand ethnic food practises and future sustainable food production25. Kava-based foods: Clinical and Nutritional perspective: Promises and Challenges26. Marketing tools to enhance consumer acceptability of traditional ethnic food27. Dietary diversity on obesity development in Asia Oceania28. Oceania region food, health and nutrition future outlook29. Food Tourism in Oceania30. Taro cultivation: A core contribution of the centre for pacific crops and trees31. Study of Food Production in Remote Oceania

Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Dr. Conrad Perera's research interests are in the Chemistry and Technology of processing of food. He has consulted extensively to FAO, UNIDO, World Bank, Secretariat of the Pacific Community and other national and international organizations on food processing projects. He is currently supervising several projects on the extraction of bioactive peptides from micro-algae, green-lipped mussels, and chicken feet; arabinogalactan proteins from honey; flavonoids from honey and antioxidant activity; galactans from native plants and their action on galectin-3; bioactive polysaccharides from mushrooms; added Vitamin D degradation in dried milk products; Neuroprotective compounds from Centella asiatica.

Select Guide Rating

• 1. IntroductionAustralia2. Evolving food choices of Young Australian Adolescent whose Parents came from different cultural background3. History of Australian Food4. Australian Aboriginal Food (Bush foods)5. Cultural Dimensions of Diabetes Management: Overview of Asian Immigrants in Australia6. Traditional and ethnic foods of South Asia among South Asian immigrantsNew Zealand7. Traditional foods of Maori- preparation and preservation methods8. Nutrition and well-being of Maori peopleFiji9. The Indigenous Fijian Food System: Pre-colonisation10. Food, Nutrition & Health in Fiji: Post colonisationPapua New Guinea11. Food, Nutrition & Health in PNGTonga12. Food security and nutrition in TongaHawaii13. Traditional Food Systems, Nutrition and Health of Kānaka ʻŌiwiSamoa, Tonga, Tuvalu, Solomon Islands, and Fiji14. Stuck in Transition: Paradigm shift between culture-food-health in Pacific Island CountriesSamoa15. Local Food, Financial Prosperity and Health in SamoaVanuatu16. Food Security: Resilience and Vulnerability in VanuatuSolomon Island17. Food, Nutrition & Health of Solomon islander: Post-colonisation18. Diet and Social Status in the Solomon IslandsNew Caledonia19. Food culture in New CaledoniaCountry overlapping20. Acculturation, ethnic consumers, and food consumption patterns in Oceania countries21. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods: Australia and NZ perspective22. Food legislation in Australia-New ZealandFood Safety and regulations: Overlapping and country-specific23. Organic foods market in Australia-New Zealand24. Australia/New Zealand ethnic food practises and future sustainable food production25. Kava-based foods: Clinical and Nutritional perspective: Promises and Challenges26. Marketing tools to enhance consumer acceptability of traditional ethnic food27. Dietary diversity on obesity development in Asia Oceania28. Oceania region food, health and nutrition future outlook29. Food Tourism in Oceania30. Taro cultivation: A core contribution of the centre for pacific crops and trees31. Study of Food Production in Remote Oceania