Responding to the dramatic scientific and technological developments in the agro-food sector and to the enormous public concern about novel food production and novel food ingredients this volume focusses on defining, classifying and reassessing the quality of food towards human nutritional needs aimed at health. It is designed for all those actively involved in the food sector and for interested lay persons and responsible consumers interested in getting information about the driving forces of the present and future food market, the food industry, and the food policy and the consumer association.
