Abstract:
The catering products are the “new wave” of the modern convenience foods in nowadays world, considering their availability in global hospitality industry (Vintila, 2021). The nutrition claims regarding the catering products formulation need to be easy-to-understand by the final consumer and to reflect the reality of the catering production system which is different from a classical food industrial routine of production. The harmonization of nutrition claims in all global catering industry, especially in restaurants, cafeterias and fast-foods, need to be science-based on proved evidences well-accepted by the global scientific community and taken in consideration by the policy makers in order to create a fair global market of catering products and convenience ingredients.
Audience Take Away Notes
- Best practices in catering industry.
- Food science solutions for allergenic components replacements in catering products.
- Certification for convenience ingredients for food intolerances formulations of the catering products.
Biography:
Vintila Iuliana is actually Associate Professor, PhD in Food Science and Engineering. She is author of 23 books and book chapters in international and national publishing houses (Elsevier, Wiley, Lambert, etc.), first author and co-author for 19 articles in ISI journals and relevant ISI proceedings, 113 BDI scientific papers indexed in recognized international databases, articles presented in national & international conferences and published articles revues. Also, she is member of prestigious international organization such European Federation of Food Science and Technology (2009), Co-Chair (since 2013) and Chair (since 2022) of Nutrition WG in Global Harmonization Initiative, 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 acts as international projects Expert for European Science Foundation, Eurostar Program, EC « Expert area in the Participant Portal » and « Connecting Europe Facility », Horizon Europe Program, 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”, “EC Nutrition” Editorial Board, Editorial board “Clinical Journal of Nutrition and Dietetics”, Editorial Board “Discoveries in Food Technology and Nutrition Sciences”, etc.
