"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world. These meat products, which have a high variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products. This book presents the latest developments in dry-cured meat products, from raw materials and manufactures to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods. This book will be valuable as a reference work for basic/applied scientists and food technologies working in quality control and R&D in the meat industry. It will also serve as a text for advanced undergraduate and graduate students.

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling," and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Volume 2 of Formulation Science and Technology is a survey of the different types of formulations used in the chemical industry and offers numerous real-world examples of foams, gels, latexes etc. It offers in-depth explanations for research scientists, universities, and industry practitioners looking for a complete understanding of which type formulation works best for a certain application and why.

1 Lebensmitteluberwachung.- 1.1. Reasons for initiating the work.- 1.1 Geschichtliches.- 1.2 Grundlagen des heutigen Lebensmittelrechts.- 1.3 Grundsatze der UEberwachung.- 1.4 Zustandigkeiten und Organisation der Lebensmitteluberwachung in den einzelnen Bundeslandern.- 1.5 Durchfuhrung der UEberwachung.- 1.5.1 Sorgfaltspflicht der Hersteller.- 1.5.2 Amtliche UEberwachung.- 1.5.3 UEberwachungsbeamte.- 1.5.4 Zusammenarbeit der an der UEberwachung beteiligten Personen.- 1.6 Betriebskontrolle.- 1.7 Entnahme von Proben.- 1.7.1 Zahl und Auswahl der Proben.- 1.7.2 Planprobe.- 1.7.3 Verdachtsprobe.- 1.7.4 Beschwerdeprobe.- 1.7.5 Vergleichsprobe.- 1.7.6 Gegenprobe.- 1.7.7 Proben fur Monitoring-Programme.- 1.8 Untersuchung und Gutachten.- 1.8.1 Organisation und Ausstattung der Laboratorien.- 1.8.2 Untersuchungen.- 1.8.3 Untersuchungen unter Berucksichtigung der europaischen Normen EN 45001 bis 45003 und der guten Laborpraxis.- 1.8.4 Gutachten.- 1.9 Massnahmen der UEberwachung.- 1.9.1 Freiwillige Massnahmen der Betroffenen.- 1.9.2 Anordnungen.- 1.9.3 Beschlagnahme, Sicherstellung.- 1.9.4 Warnung und Information der OEffentlichkeit.- 1.10 Literatur.- 2 Industrielle Qualitatssicherung.- 2.1 Was ist Qualitat?.- 2.2 Die Erwartung des Kunden.- 2.3 Qualitatssicherung.- 2.3.1 Historie der Qualitatssicherung.- 2.3.2 Praventives Qualitatsmanagement.- 2.3.3 Aufbau einer Qualitatssicherungsabteilung.- 2.4 Die Instrumente der Qualitatssicherung.- 2.4.1 Qualitatspolitik.- 2.4.2 Briefing und Umsetzung.- 2.4.3 Lebensmittelrechtliche Aspekte.- 2.4.4 Rohwaren-und Packmittelspezifikation.- 2.4.5 Lieferantenaudit.- 2.4.6 Kontrollierte Erzeugung.- 2.4.7 Rohwareneingang.- 2.4.8 Bau-und Anlagendesign.- 2.4.9 Rezeptur-und Herstellanweisung.- 2.4.10 HACCP.- 2.4.11 Quality Monitoring.- 2.4.12 Good Laboratory Practice.- 2.4.13 Good Manufacturing Practice.- 2.4.14 Fertigwarenspezifikation.- 2.4.15 Lager-und Versandanweisungen.- 2.4.16 Loskennzeichnung.- 2.4.17 Warenruckrufsystem und Krisenmanagement.- 2.4.18 Dokumentationssystem und Archivierung.- 2.4.19 UEbergeordnete QS-Massnahmen.- 2.4.20 Qualitatskosten.- 2.4.21 Industrial Organisation und Controlling.- 2.5 Personalqualifikation.- 2.6 Zertifizierung von QS-Systemen.- 2.7 Amtliche Lebensmitteluberwachung.- 2.8 Total Quality Management.- 2.9 Literatur.- 3 Lebensmittelrecht und EG.- 3.1 Einfuhrung.- 3.1.1 Die Europaische Gemeinschaft und ihre Rechtsordnung.- 3.1.2 Die Organe der Europaischen Gemeinschaft.- 3.2 EWG-Vertrag und Einheitliche Europaische Akte - Bestimmungen, die fur das Lebensmittelrecht von Bedeutung sind.- 3.3 Rechtssetzung in der Europaischen Wirtschaftsgemeinschaft.- 3.3.1 Rechtssetzungsmassnahmen.- 3.3.2 Rechtssetzungsverfahren.- 3.4 EG-Lebensmittelrecht und fur den Verbraucherschutz bedeutsame Regelungen im EG-Agrarrecht.- 3.4.1 EWG-Verordnungen.- 3.4.2 EWG-Richtlinien.- 3.4.2.1 Horizontale EWG-Richtlinien.- 3.4.2.2 Vertikale EWG-Richtlinien.- 3.4.3 Entscheidungen des Europaischen Gerichtshofes.- 3.4.4 Neuer Ansatz der Kommission im gemeinschaftlichen Lebensmittelrecht.- 3.5 Ausschusse der Kommission und ihre Aufgaben.- 3.5.1 Wissenschaftlicher Lebensmittelausschuss.- 3.5.2 Beratender Lebensmittelausschuss.- 3.5.3 Weitere Ausschusse bei der Kommission mit Bedeutung fur den Lebensmittelbereich.- 3.6 Prinzipien der Lebensmitteluberwachung in der EG.- 3.7 Literatur.- 4 Lebensmittelbedarfsgegenstande.- 4.1 Warengruppen.- 4.2 Beurteilungsgrundlagen.- 4.2.1 Deutsche Rechtsvorschriften.- 4.2.2 Richtlinien der EG.- 4.2.3 Standardisierung von Prufverfahren.- 4.2.4 Empfehlungen des Bundesgesundheitsamtes.- 4.3 Warenkunde.- 4.3.1 Metalle.- 4.3.1.1 Aluminium.- 4.3.1.2 Nichtrostende Stahle.- 4.3.1.3 Zinn.- 4.3.1.4 Sonstige Werkstoffe aus Metall.- 4.3.2 Silikatische Materialien.- 4.3.2.1 Glas.- 4.3.2.2 Keramik.- 4.3.2.3 Email.- 4.3.2.4 UEbergang von Inhaltsstoffen.- 4.3.3 Papier, Karton und Pappe.- 4.3.3.1 Definitionen.- 4.3.3.2 Papierherstellung.- 4.3.4 Kautschuk und Elas

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.

Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable.

If products are not stored or rotated properly in distribution, then older products or those of lesser quality and perhaps compromised safety because of abuse during distribution chain and causing loss of confidence in the food category. Presently, the lack of uniformity among manufacturers and across state borders has made the practice of open dating confusing and misleading for consumers, retailers and the government. This book addresses these issues, and provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation in this country

Michael P. Richards and Jean-Jacques Hublin The study of hominin diets, and especially how they have (primates, modern humans), (2) faunal and plant studies, (3) evolved throughout time, has long been a core research archaeology and paleoanthropology, and (4) isotopic studies. area in archaeology and paleoanthropology, but it is also This volume therefore presents research articles by most of becoming an important research area in other fields such as these participants that are mainly based on their presentations primatology, nutrition science, and evolutionary medicine. at the symposium. As can hopefully be seen in the volume, Although this is a fundamental research topic, much of the these papers provide important reviews of the current research research continues to be undertaken by specialists and there in these areas, as well as often present new research on dietary is, with some notable exceptions (e. g. , Stanford and Bunn, evolution. 2001; Ungar and Teaford, 2002; Ungar, 2007) relatively lit- In the section on modern studies Hohmann provides a tle interaction with other researchers in other fields. This is review of the diets of non-human primates, including an unfortunate, as recently it has appeared that different lines interesting discussion of the role of food-sharing amongst of evidence are causing similar conclusions about the major these primates. Snodgrass, Leonard, and Roberston provide issues of hominid dietary evolution (i. e.

This book addresses presents recent developments of novel planar inter digital sensors for food inspection. It covers the fundamentals of sensors, their design, modelling and simulations, fabrications, characterizations, experimental investigations and analyses. This book will be useful for the engineers and researchers especially higher undergraduate, postgraduate students as well as practitioners working on the development of Electromagnetic Sensors.

The "Handbook of Olive Oil" presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques.

Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter.

This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world.

The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc).

This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.

"

This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Canahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Verocytotxin producing "Escherichia coli (VTEC), " and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses. The European Union has recognised the threat posed by E. coli O157: H7 and the need to devise control strategies based on an understanding of VTEC pathogenicity, transmission, survival and growth. It also acknowledges the imortance of informing farmers, veterinarians, food producers and health authorities so that each of these groups can act appropriately to reduce the overall hazards posed by these organisms. To contribute to the development and dissemination of effect control strategies, the European Commission funded a Concerted Action Project "A European study on animal, food, and biomedical aspects of verocytotoxigenic E. coli including serotype O157: H7, an emerging pathogen" (CT98-3935) within the Agriculture and Agro-industry Framework IV Research Programme (1998-2001). This book, compiled under the auspices of the above project, integrates contributions from project participants and invited contributor, to provide a comprehensive overview of the current state of research on VTEC. It will be invaluable to current workers in this area, and those seeking an effective introduction to research on this important pathogen

"Global Tea Breeding: Achievements, Challenges and Perspectives" provides a global review on biodiversity and biotechnology issues in tea breeding and selection. The contributions are written by experts from China, India, Kenya, Sri Lanka, Vietnam, Turkey, Indonesia, Japan, Bangladesh, Korea, Nigeria, and etc., which countries amount to 90% of the world tea production. This book focuses on the germplasm, breeding and selection of tea cultivars for the production of black, green and Oolong teas from the tea plant, "Camellia sinensis "(L.) O. Kuntze. It can benefit the tea breeders in the global tea industry, as well as the breeders of other woody cash crops like coffee and other sub-tropical fruit trees.

Liang Chen is a Professor and Associate Director at National Center for Tea Improvement, Tea Research Institute of the Chinese Academy of Agricultural Sciences (TRICAAS), Hangzhou, China.

Zeno Apostolides is a Professor at the Department of Biochemistry, University of Pretoria, South Africa.

Zong-Mao Chen is the Academician of the Chinese Academy of Engineering and a Professor at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China.

Early anthropological evidence for plant use as medicine is 60,000 years old as reported from the Neanderthal grave in Iraq. The importance of plants as medicine is further supported by archeological evidence from Asia and the Middle East. Today, around 1.4 billion people in South Asia alone have no access to modern health care, and rely instead on traditional medicine to alleviate various symptoms. On a global basis, approximately 50 to 80 thousand plant species are used either natively or as pharmaceutical derivatives for life-threatening conditions that include diabetes, hypertension and cancers. As the demand for plant-based medicine rises, there is an unmet need to investigate the quality, safety and efficacy of these herbals by the "scientific methods". Current research on drug discovery from medicinal plants involves a multifaceted approach combining botanical, phytochemical, analytical, and molecular techniques. For instance, high throughput robotic screens have been developed by industry; it is now possible to carry out 50,000 tests per day in the search for compounds which act on a key enzyme or a subset of receptors. This and other bioassays thus offer hope that one may eventually identify compounds for treating a variety of diseases or conditions. However, drug development from natural products is not without its problems. Frequent challenges encountered include the procurement of raw materials, the selection and implementation of appropriate high-throughput bioassays, and the scaling-up of preparative procedures. Research scientists should therefore arm themselves with the right tools and knowledge in order to harness the vast potentials of plant-based therapeutics. The main objective of Plant and Human Health is to serve as a comprehensive guide for this endeavor. Volume 1 highlights how humans from specific areas or cultures use indigenous plants. Despite technological developments, herbal drugs still occupy a preferential place in a majority of the population in the third world and have slowly taken roots as alternative medicine in the West. The integration of modern science with traditional uses of herbal drugs is important for our understanding of this ethnobotanical relationship. Volume 2 deals with the phytochemical and molecular characterization of herbal medicine. Specifically, It will focus on the secondary metabolic compounds which afford protection against diseases. Lastly, Volume 3 focuses on the physiological mechanisms by which the active ingredients of medicinal plants serve to improve human health. Together this three-volume collection intends to bridge the gap for herbalists, traditional and modern medical practitioners, and students and researchers in botany and horticulture.

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation.
Benefits:
* Reduce amount of food destroyed due to difference in regulations between nations
* Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all"
* Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions
* Employ proven science to obtain global consensus for regulations
* Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation
* Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products. Topics will include: 1) Introduction: Perspectives and challenges in postharvest pathology 2) Elucidating host-pathogen interactions 3) Next generation technologies for management and detection of postharvest pathogens 4) Food safety in postharvest pathology 5) Alternative postharvest diseases control strategies 6) Chemical control of postharvest diseases

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.

This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's 'cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.'

Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., "vegetables") that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.
Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science.

* Real-world utilisation of fundamental science to achieve breakthroughs in product development
* Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals
* Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Every day many people suffer from intestinal diseases. These disorders can result from pathogens like bacteria, fungi, parasites and viruses, but the causes of non-infectious intestinal disorders and colorectal cancers remain to be elucidated. Disturbances to the normal gut flora (the microbiota) are central to the development of many, if not all, of these disorders.

Disturbed gut microbiota is a prelude to public health issues like traveller's-, antibiotic- and "Clostridium difficile"-associated diarrhoea, irritable bowel syndrome, inflammatory bowel disease, and colorectal cancers. This book discusses the way intestinal disorders affect the microbiota, how the disturbed microbiotal balance leads to enteric disorders and the ways to prevent these disorders.

Further his book explores the potential ofprobiotics (live microorganisms that when ingested bring a health benefit) in treating enteric disorders by analysing the probiotic genome through proteomics, metabolomics and functional assays. Discussed is how the ingestion of specific microorganisms repairs the disturbed microbiota and subsequently ameliorates enteric disorders. Finally this book addresses how genetic engineering and biotechnology will contribute to the development of effective and safe designer probiotics. "