Front Matter pp. 1–12 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_fm Citation | Full-text (294 KB)

1. Introduction Bernd M.J. van der Meulen, Bart F.W. Wernaart pp. 13–19 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_1 Citation | References | Full-text (173 KB)

2. Food law and regulatory affairs Bernd M.J. van der Meulen, Bart F.W. Wernaart pp. 21–43 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_2 Abstract | References | Full-text (425 KB)

3. Food ethics Bart F.W. Wernaart pp. 45–64 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_3 Abstract | References | Full-text (391 KB)

4. Consumer protection Heleen van Loon, Bart F.W. Wernaart pp. 65–83 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_4 Abstract | References | Full-text (236 KB)

5. Food policy Sezin İba Gürsoy pp. 85–98 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_5 Abstract | References | Full-text (205 KB)

6. Risk analysis for foods Alie de Boer pp. 99–123 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_6 Abstract | References | Full-text (328 KB)

7. Genetics Niels P. Louwaars pp. 125–140 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_7 Abstract | References | Full-text (218 KB)

8. Systems biology Bas Teusink pp. 141–155 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_8 Abstract | References | Full-text (215 KB)

9. Food processing Ole G. Mouritsen, Karsten Olsen, Vibeke Orlien pp. 157–185 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_9 Abstract | References | Full-text (1628 KB)

10. Hazard analysis and critical control points (HACCP) Iain M. Ferris pp. 187–213 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_10 Abstract | References | Full-text (495 KB)

11. Food microbiology Bruno Pot, Marjon Wolters pp. 215–245 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_11 Abstract | References | Full-text (723 KB)

12. Hostile microbiology Rozita Vaskoska pp. 247–266 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_12 Abstract | References | Full-text (244 KB)

13. Food toxicology Aalt Bast pp. 267–288 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_13 Abstract | References | Full-text (398 KB)

14. Food allergies and food allergen control Harris A. Steinman, Comaine van Zijl pp. 289–329 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_14 Abstract | References | Full-text (549 KB)

15. Radiation and radioactivity in the food sector Anna Aladjadjiyan pp. 331–353 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_15 Abstract | References | Full-text (330 KB)

16. Dietary reference values Janneke Verkaik-Kloosterman pp. 355–384 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_16 Abstract | References | Full-text (460 KB)

17. Nutrition and health Alie de Boer pp. 385–406 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_17 Abstract | References | Full-text (250 KB)

18. Nudging nutrition Anastasia Vugts, Remco Havermans pp. 407–428 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_18 Abstract | References | Full-text (259 KB)

19. Food market analysis Iris van Hest pp. 429–452 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_19 Abstract | References | Full-text (316 KB)

20. Food marketing Sonja Floto-Stammen pp. 453–479 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_20 Abstract | References | Full-text (1136 KB)

Back Matter pp. 481–499 Published online: October 28, 2022 https://doi.org/10.3920/978-90-8686-933-6_bm Citation | Full-text (605 KB)