Introduction
Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias.
The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Editor(s) Biography
Radomir Lásztity D.Sc., Professor of the Department of Biochemistry and Food Technology at Budapest University of Technology and Economics, was born in 1929 in Deszk, Hungary, ended his studies in 1951 at the Faculty of Chemical Engineering of the Technical University of Budapest. Dr. Lásztity received his M.Sc. degree in Chemical Engineering in 1951 and his D.Sc. degree in Chemical Science in 1968.
Dr. Lásztity is honorary president of ICC (International Association for Cereal Science and Technology). He was Acting Chairman of the Codex Committee on Methods of Analysis and Sampling of the FAO/WHO Food Standard Program in the period 1975–1988. Dr. Lásztity is a member of the Food Division of the Federation of European Chemical Societies, and a member of the editorial boards of several international scientific journals. He was acting as Vice-Rector of the Technical University from 1970 to 1976.
Among other awards, he has received the Bailey and Schweitzer Medal of the ICC, the State Prize of the Hungarian Republic, and the Golden Medal of the Czech Academy of Sciences.
Dr. Lásztity’s main research activities are chemistry and biochemistry of food proteins, food analysis, and food control. The results of his research work were published in more than 700 papers in foreign and Hungarian journals. He is the author of more than 20 books and textbooks, among them: Chemistry of Cereal Proteins, First and Second editions in 1984 and 1996, respectively; Amino Acid Composition and Biological Value of Cereal Proteins, 1985; Use of Yeast Biomass in Food Production, 1991; Gluten Proteins, 1987; Cereal Chemistry, 199
