Traditional Foods

European Consumers' Definition and Perception of Traditional Foods.- Consumers' Valuation and Quality Perception of Kid's Meat From Traditional "Cabrito Da Gralheira" - Protected Geographical Indication.- Traditional Fermented Foods in Thailand.- Increasing Romanian's Traditional Food Added Value through Integration into the Protected Geographical Designations System.- Traditional Foods in Slovakia.- Traditional Foods in Turkey: General and Consumer Aspects.- Indian Traditional Fermented Dairy Products.- Traditional Bulgarian Dairy Food.- Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America.- Austrian Dumplings.- French Bread Baking.- Traditional Rye Sourdough Bread in the Baltic Region.- The Legume Grains: When Tradition Goes Hand In Hand with Nutrition.- Traditional Food Products from Prosopis sp. Flour.- Amaranth: an Andean Crop with History. It´s feeding reassessment in America.- Yunnan Fermented Meat: Xuanwei Ham, Huotui.- Selected Viennese Meat Specialties.- Norse Dried Fish.- Utilization of Different Raw Materials from Sheep and Lamb in Norway.- Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain.- Salting and Drying of Cod.- Brazilian Charqui Meats.- German Beer.- "Pálinka" - Hungarian Distilled Fruit.- Tokaji Aszú - "the Wine of Kings, the King of Wines".- Mead - The Oldest Alcoholic Beverage.- Midus - a Traditional Lithuanian Mead.- Horchata.- "Dobos": A super-cake from Hungary.- Traditional Green Table Olives from the South of Portugal.- Extra Virgin Olive Oil and Table Olives from Slovenian Istra.- A Perspective on Production and Quality of Argentinian Nut Oils.- Pupunha (Bactris gasipaes): General and Consumption Aspects.

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds.
Jorge Oliveira is Senior Lecturer in Chemical Engineering at University College Cork. He is a chartered chemical engineer from the University of Porto, with a PhD from University of Leeds. His research interests include Product Design Engineering with an emphasis on new methods to bridge cognitive science and neurophysiology, the study of food perception and choice using emotional space as a target for new product development, new methodologies, experimental design and data analysis methods for consumer assessment of foods and beverages, and kinetics of quality and safety factors in bioprocesses and process modelling.