In this book, the authors present current research in the study of the physiology, diseases and farming practices of chickens. Topics discussed include recent trends in the diagnosis and vaccines for poultry diseases; nutrient regulation of intestinal development and function in chickens; the role of selenium in chicken physiology; harvest and post-harvest practices for chickens; organ blood flow in the hen foetal and early postnatal periods; central regulation of physiological and metabolic responses in neonatal chicks; bacteriophages in the control of colibacillosis; and chicken egg size and embryonic development.

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.

The role of nutrition has moved beyond the food pyramid and the importance of a balanced diet in maintaining a healthy weight, and is now also recognized as a significant contributing factor in addressing age and disease-specific conditions. As research advances into these areas, students approach nutrition from a wide range of perspectives that continue to change and evolve.

Drawing on insights from theoretical applications, empirically based approaches and case study experience, this book contributes to the improved design and use of trade and related policy interventions in staple food markets.

Today’s food is well travelled. A pack of green beans in a Northern supermarket may have journeyed 6000 miles, or 60. But while food miles loom large in our carbon-aware times, transporting it counts for less than you might think. This pocketbook delves into the realities of the produce trade between Africa and the UK, examining both sides of the equation in search of a diet that is ethically, as well as nutritionally, balanced.

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food Engineering provides a vital link between primary food production and final consumption. This publication is essential reading for educators, university students, professional practititioners and decision-makers at all levels.

The report is an account of a sensitization and awareness creation workshop organized for English Speaking African Parliamentarians between 30 April and 2 May 2002 in Nairobi Kenya. The Coalition of African Organizations for Food Security and Sustainable Development (COASAD) organized the workshop in collaboration with UN-HABITAT.