Foods for Health in the 21st Century

The new century brings challenges and opportunities with an aging population and the rise of food prices and health care costs. Scientific advances are changing the way we approach and define the scientific questions about nutrition. We can now develop molecular and genomic approaches to human intervention. There is increased appreciation of the important roles that food and food additives play in human development, especially in the special circumstances of obesity, aging, adolescence, and widespread population migrations.

The goal of this volume is to provide a road map for scientific endeavors in this century. Potential international collaborations are outlined, and an analysis of how the evolving global economy will affect the future directions of nutrition and human health is included. Topics specifically emphasized in the book include:

• Opportunities in foods for health: the role of dairy products, the improvement of dairy products, the role of antioxidants, improving food production, and food safety
• Opportunities in foods for health and medicine: perspectives in nutrition and human health, creating opportunities to improve human health and nutrition, improving immunity using foods, and human intervention and health improvements using foods in aging, obese, and adolescent populations
• New and innovative technologies in foods for health: metabolomics and nutritional genomics, development of biomarkers, and macronutrient and gene – nutrient interactions.
• Building partnerships: connecting with consumers, university – industry interactions and intellectual property management, creating international collaborations.

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