Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety (World Food Preservation Center Book)

Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety (World Food Preservation Center Book)

Muhammad Issa Khan (Editor), Aysha Sameen (Editor)
$230.00
Publication Date: January 2nd, 2019
Publisher:
CRC Press
ISBN:
9781498778954
Pages:
312
Usually Ships in 1 to 5 Days

Description

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries.

Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption.

Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion.

Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems.

In this book, contributors critically analyze and describe different aspects of animal's origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal's origin foods are also addressed with possible solutions and strengthening approaches.

About the Author

Muhammad Issa Khan is a tenured associate professor at theNational Institute of Food Science and Technology, University ofAgriculture, Faisalabad, Pakistan. He began his career as a lecturerin 2007 and, after completion of his PhD, he received tenureas an assistant professor in 2010 and tenured associate professorin 2016. He received his PhD from University of Agriculture, Faisalabad in the discipline of food technology with a specializationin functional foods development. His research mainlyfocuses on the quality and nutritional improvement of meat andmeat products. Dr. Khan did his postdoctoral research at theAnimal Origin Food Science Laboratory, Seoul NationalUniversity, South Korea and attended a short professional training session at the Department ofFood Science and Human Nutrition, University of Illinois, Urbana-Champaign. He has supervisedthree PhD and 40 MS students so far, while three doctorate students are under his supervisionfor their research. Dr. Khan has earned the Research Productivity Award from the PakistanCouncil of Science and Technology twice (2014 and 2016) based on his research, scholarlypublication, and contribution to science and technology. He also has been categorized as aProductive Scientist of Pakistan in 2016. He has contributed four chapters in books by wellreputed publishers and published one text book about meat processing for students of B.Sc.(Hons) food science and technology. He also published 100 peer reviewed research publicationsin leading journals in the field of food science and technology. He is also a reviewer of morethan 15 reputed journals. Dr. Khan offers his services to community organizations for the developmentof high protein, high energy cookies for emergency conditions and the training of analystsin Public Food Laboratories on quantitative and qualitative analysis of foods. Dr. Khanbelongs to a far-off village, Haddowali, in District Attock, and his family is engaged in impartingeducation and research.Dr. Muhammad Issa Khan(http: //www.uaf.edu.pk/EmployeeDetail.aspx?userid=434)drkhan@uaf.edu.pkAysha Sameen is an assistant professor at the National Instituteof Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. She started her career as a lecturer in 2005and was promoted to assistant professor in 2009 after completingher PhD in Food Technology at the University of Agriculture, Faisalabad, Pakistan. Her main research interests lie in the foodsof animal origins, especially milk and milk products. She iscurrently working on the development of a stabilizer for dairyproducts and different types of cheese, such as Cheddar, Mozzarella, and soft cheeses, dairy spreads, and yoghurt. She hassupervised the research of three PhD and 36 M.Sc. (Hons.)students. These students are from different degree disciplines, including food technology, dairy technology, food safety, andhuman nutrition. She has 41 peer-reviewed research publications in renowned journals in thediscipline of food science and technology. She has actively contributed to various international/national workshops, training sessions, and seminars as an organizer as well as participant. Shehas contributed chapters in three books by well-reputed publishers. She has offered variousadvisory, community, and administrative services. She conducted nutritional assessment andawareness camps at different stations in Faisalabad for evaluating the nutritional status of thegeneral public and provided them with counseling accordingly.Dr. Aysha Sameenayshasameen@uaf.edu.pk

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