《食品营养与安全》是2009年09月中国轻工业出版社出版的图书，作者是黄俊、赵千俊。本书系统地论述了各类营养的生理功能、合理营养及要求，食疗与药膳的选食条件，特殊人群的营养要求。
Ⅰ: Novel Technology of Food Processing 食品加工新技术 Ⅱ: Food Nutrition and Safety 食品营养与安全 Ⅲ: Food Chemistry and Biochemistry 食品化学与生物化学 ..
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世卫组织与粮农组织联合召开了一系列专家协商，以评估来源于转基因植物，微生物和动物的食品安全性和营养。
WHO, jointly with FAO, will convene a series of expert consultations to assess the safety and nutritional aspects of foods derived from genetically modified plants, microorganisms, and animals.
我们需要与城市一体化，农村与城市经济的一体化对营养、食品安全和环境可持续性都有着非常重要的意义。
We need sufficient integration with cities... an integration between the rural and urban economies is absolutely vital for issues of nutrition, food security, and environmental sustainability.
现代生物技术的飞速发展为解决人类的食品与营养、健康、安全等重大问题开辟了一条崭新途径。
The quick developments in modern biotechnology offer a novel approach to resolve many important problems about human food in nutrition, health and safety.
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