Food Quality, Nutrition and Health

A: Contributions to the 5th Heidelberg Nutrition Forum/ECBA-Symposium.- Welcome Addresses.- Modern Bio- and Gene Technologies and the Future of Food Production.- European Agro-Food Research.- Consumer Demands on Food Quality.- Food Quality in a Changing Social Environment: A Historical Perspective.- Gene Technology, Food and the Environment.- Risks and Chances of Genetic Engineering in Agriculture: The Impacts of Science and the Science of Impact Assessment.- Hygienic Aspects of Food Quality.- Genetic Modification and Food Safety: Views of the World Health Organization.- Health Enhancing Food Ingredients Developed for the Functional Food Market: A Concerted Strategy.- Food Quality and Nutrition Aimed at Health: A Biological Perspective.- Contributors.- B: Report of the Workshop.- Foreword to the Workshop.- Address.- to the Workshop.- Working Group I: Food Production and Food Processing.- Working Group II: Food Safety.- Working Group III: Physiological Food Quality.- Synopsis.- Conclusions and Recommendations.- Appendices.- Participants of the Workshop.- Members of ECBA.- Associate Members.- Observers.- Publications of ECBA.- The Cork Declaration — “A Living Countryside”.- Conclusion.- Abbreviations.