Abstract:
The global catering industry increase in economic importance and young population preferences because its convenience, fashionable and accessible way of mass-feeding with standardized foods &beverages at average prices. The nutrition aspects involved by the complex structure of the catering products due to specific nutrition labelling issues, different from the regulations dedicated to the classical food products. The science-based databases with nutrition composition of the raw food products and convenience foods used in the catering technology need to be created, as an easy-to-use application to calculate the mandatory nutrition information included in the FOP labelling. Regarding the nutrition claims, the warning labelling need to replace the preventive labelling concerning the presence of ingredients with potential risk of food intolerances.
Biography:
Vintila luliana is actually Associate Professor, PhD in Food Science and Engineering. She is author of 22 books and book chapters in international and national publishing houses (Elsevier, Wiley, Lambert), first author and co-author for 14 articles in ISI journals and relevant ISI proceedings, 26 BDI scientific papers indexed in recognised international databases, 43 articles presented in national and international conferences and 23 articles revues. Also, she is member of prestigious international organisation such European Federation of Food Science and Technology (2009), Co-Chair WG Nutrition in Global Harmonization Initiative (since 2013), International Society of Food Engineering (2010), Balkan Environmental Association (2008), Global Environmental Standard (GES) Community of Interest (2011), European Academy for Education and Social Research (2012). She act as international projects expert for European Science Foundation, Eurostar Programme, EC « Expert area in the Participant Portal » and « Connecting Europe Facility », EU TAIEX, COST, EACEA, Erasmus Mundus(2010).She is Guest Associate Editor and Research Topic Editor for “Frontiers in food science and technology”, Regional Editor “Advance Journal of Food Science and Technology”, Academic Editor European Journal of Nutrition&Food Safety, Editorial Board Member SciEdTech, Editorial Board Member African Journal of Water Conservation and Sustainability, Editorial Board Member International Scholar Journals, etc.
