Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.- Provides insight into the varieties of food and food products available in the Nordic countries- Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both- Contains a framework to determine whether these northern European foods meet local and international regulatory requirements- Offers strategies to remedy those foods that do not meet local and international regulatory requirements

About the Author

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.

Dr. Eirin Marie Skjøndal Bar holds a Ph.D. In Engineering Design andMaterials from the Department of Engineering Design and Materials at the NorwegianUniversity of Science and Technology. Her thesis titled Advanced Food ProcessingEquipment Design for a sustainable Salmonid Fish Industry in Norway were written withfocus on how design of food processing equipment is affecting the possibility of improvingthe sustainability of food production and food products. At present, she is working as aresearch scientist at SINTEF Fisheries and Aquaculture, an independent researchinstitution. Research interests are within the field of sustainable food processing andproduction, food processing equipment design and development, sustainable innovationand knowledge transfer, hygienic design and automation of food processing.

Dr. Gun Wirtanen graduated from the Helsinki University of Technology in1988 and received her doctoral degree in 1996. She is an external lecturer in processhygiene at the University of Helsinki from 2001 onwards. Gun Wirtanen is or has beenboard member of the professional organisations such as the R3Nordic Association inContamination Control and Cleanroom Technology, the Society of Food Sciences (ETS ry;in Finland), Food Hygiene Group & European Hygienic Engineering & Design Group(EHEDG) Executive Committee. She has been Senior Research Scientist and Senior Expertat VTT Technical Research Centre of Finland from 1988 to 2013. She was AssociateProfessor in Hygienic design and cleaning operations at Technical University of Denmark(DTU), National Food Institute from November 2014 to April 2016. Gun Wirtanencoordinated Finnish, Nordic and European projects, including SAFOODNET (EU) 2006-2009; the Nordic projects "Sanitation of dairies", 1994-96, "Evaluation of cleaning agentsand disinfectants for use in dairies: methods and mechanisms" 1997-2000 and "DairyNet:Hygiene Control in dairies" 2001-2004. Gun Wirtanen has been an external evaluator offour international doctoral theses, opponent of one international doctoral thesis,supervised three doctoral, twelve Master and six Bachelor theses. She has written morethan 350 publications (in English, Finnish and Scandinavian languages) as well as editingproceedings for the annual R3Nordic symposia. Recent publication: Biofilm risks. In:Handbook of Hygiene Control in the Food Industry, 2nd ed., Elsevier, 2016 (in press).