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An Article from the January 2005 JOM-e: A Web-Only Supplement to JOM

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LETTER TO EDITOR

Challenges of the Food Industry

Toni Holenstein

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OTHER PRESENTATIONS IN THE SERIES

EDITOR'S NOTE: The symposium on Materials and Critical Societal Issues was held during the Materials Science & Technology 2004 conference in New Orleans, Louisiana in September 2004. The speakers' slides from several of the presentations were collected and converted to into portable document format (PDF) files, and a video presentation of "Material Engineering Challenges for the Society of Tomorrow: Housing, Transportation, Health, and Food Delivery Needs", is available for viewing as part of this month's JOM-e.

Food and eating habits are closely related to the technologies available to produce and distribute foods. These have developed from just looking for sources to today’s objective of complete balanced nutrition. The information about structure and content of food products and especially deeper insight in the digestion process has opened new possibilities of designed foods. This results in the new trends such as low-carb foods, whole wheat, and fiber-enriched foods.

This presentation contains information on the following subjects: challenges within the food industry, worldwide food supply, food preservation and transportation, safety and health issues, obesity and diabetes trends, U.S. Department of Agriculture Food Pyramid, and various diet hypes. Please view the PDF overheads for additional information.

For more information, contact Toni Holenstein, Bühler AG, Uzwil, Switzerland 9240; 41-71-955-34-38; fax 41-71-955-27-27; anton.holenstein@buhlergroup.com.


Copyright held by The Minerals, Metals & Materials Society, 2005

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