Microbiology of Food Quality
Challenges in Food Production and Distribution During and After the Pandemics
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Beschreibung
With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety
Autor*in
Elias Hakalehto
Themen in »Microbiology of Food Quality«
Microbiology Food Science Food Production Food Technology Industrial Hygiene Lebensmittelproduktion Lebensmittelwissenschaft Mikrobiologie