By 2050 the world’s population will rise to 9 billion. To satisfy demand, the Food and Agriculture Organization of the United Nations (FAO) has predicted that food production will need to increase by 70 per cent. Meanwhile, land and water resources are increasingly being degraded and depleted, which has serious implications for developing countries, and in particular for the African continent.

The State of Food Insecurity in the World 2012 presents new estimates of undernourishment based on a revised and improved methodology. These show that progress in reducing hunger during the past 20 years has been better than previously believed, and that, given renewed efforts, it may be possible to reach the MDG hunger target at the global level by 2015.

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry.

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.

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.

Roughly a billion people around the world continue to live in state of chronic hunger and food insecurity.

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.