Handbook of Food Safety Engineering

Beschreibung

Food safety engineering applies engineering knowledge to the challenges of food microbiology and safety. Its aim is to develop processing techniques that are capable of addressing food safety issues with minimum alterations in food quality and nutritional value. As the food industry strives to meet consumer demands by providing an ever-wider variety of products with enhanced shelf-life, functionality and quality attributes, concerns about food safety remain paramount. Engineering approaches and methods have a vital role to play in addressing these concerns. The demand for a book dedicated to this emerging and evolving area has never been greater. Handbook of Food Safety Engineering offers a timely and comprehensive response to this growing demand. Written by the most active international figures in the subject area, who among them boast an array of scholarly and professional credentials, the book meets the needs of both industry and academia. Its clear and logical structure guides the reader through the subject, detailing the principles of food safety (including microbial growth and modelling), and covering new food safety detection methods. Various traditional and novel thermal and non-thermal processing techniques for microbial inactivation are discussed in depth, and the book concludes with a comprehensive analysis of food safety management systems, including GMP, SSOP, HACCP and ISO22000. With unprecedented range and depth, the Handbook of Food Safety Engineering provides critical and readily accessible information on the art and science of food safety engineering. It is the ideal source of reference for the engineer or technologist working in research, development, and operations in the food industry. The book will also be essential for undergraduate and postgraduate students and researchers in universities and research institutions.
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: * the fundamentals of microbial growth * food safety detection techniques * microbial inactivation techniques * food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Autor*in

Da-Wen Sun

Themen in »Handbook of Food Safety Engineering«

Food Science & Technology Lebensmittelforschung u. -technologie Lebensmittelsicherheit Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit

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"This book presents a comprehensive overview of the emerging field of food safety engineering, bringing together the 4 essential components of food safety : fundamentals of microbial growth; food safety analytical techniques; microbial inactivation techniques; and food safety managements systems." (Food Science & Technology Abstracts, 2012)
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