About the Book
Chapter 1: Introducing the concept of food reformulation (rationale, objectives, history, conventional/non-conventional approaches)Potential authors: Catherine Birch, Georgios Koutsidis, Rachel Griffiths, Cristina M. Rosel
Chapter 2: Reformulating food products for health (public health, sugar, salt, saturated fats, trans fats, energy density)Potential authors: Miriam Clegg, Sangeetha Thondre, Bhupinder Kaur, Viduranga Waisundera
Chapter 3: Improving the nutritional composition of foods by reformulation (fruits & vegetables, less common nutrients, natural products, phytochemicals, nutrient delivery, processed ingredients)Potential authors: Panagiotis Kandylis, Konstantina Nasopoulou, Julia Rodriguez Garcia, Lisa Marshall, Tassos Koidis, Mick O' Sullivan
Chapter 4: Food reformulation as a strategy to promote sustainability (food security, by-products of processing, underutilized plants, food waste, processed ingredients, environment)Potential authors: Andrew Planket, Denise I. Skonberg, Anabela Raymundo, Charlotte Jacobsen
Chapter 5: Food reformulation: the challenges to the food industry (technical aspects, product formulation and development, financial impact, effects on food properties, case studies)
Potential authors: Stephen R. Euston, Chris Ritzoulis, Ioanna Mandala, Emma Weston, Jon Wilkin, Seamus A O'Mahony, Leo Stevenson
Chapter 6: Food reformulation and consumer acceptability (sensory properties, food choice, modern diets, consumer behavior, health education)
Potential authors: Vassilis Kontogiorgos, Marcella Mastromatteo, Lisa Methven, Carla Di Mattia, Joyce Boye
Chapter 7: Policy implications in food reformulation (legislation, food guidelines, labelling, information campaign, public health challenge) TBD
Chapter 8: Future trends in food reformulation (the future of food security/technology/sustainability/manufacturing)TBD
About the Author: Vassilios Raikos, PhD, is a Research Fellow at the Rowett Institute at the University of Aberdeen (Scotland). His research interests lie in the interface between Food Science and Human Nutrition with particular interest in food reformulation, valorisation of secondary-products of food processing, characterisation and development of dairy products and beverage emulsions and improving the oxidative stability of vegetable oils. Dr. Raikos is a graduate of the University of Leeds (BSc in Human Genetics), University of Nottingham (MSc in Applied Biomolecular Technology) and Heriot-Watt University (PhD in Food Colloids). He has authored numerous publications in international, peer-reviewed journals, and has presented talks at several international conferences. He is also a Fellow of the Institute of Food Science and Technology (IFST) and an Associate Fellow of the Higher Education Academy.
Viren Ranawana, PhD is a Research Fellow at the Rowett Institute at the University of Aberdeen. He is a human nutritionist with a background in food and culinary sciences, and has worked in academia, food industry and hospitality. He completed his undergraduate studies in food science and technology in Sri Lanka and then his Masters and PhD in human nutrition in the UK. His research interests are in the interface between food and nutrition. His current work focuses on the use of reformulation for developing healthier foods, valorising underutilised secondary products and novel plant products for chronic disease control, and identifying factors responsible for inter-individual variations in postprandial metabolic responses. He has a particular interest in work around diabetes control and dietary fibre. His research expertise spans human intervention studies, food product development and in vitro work (chemistry and cell model based).
