Encyclopedia of Food Safety,2nd Edition - 신간POD상품

No. of pages: 3120

Published: October 10, 2023

Imprint: Academic Press

Hardback ISBN: 9780128225219

Description

Encyclopedia of Food Safety, Second Edition, Four Volume Set provides an authoritative one-stop reference work covering all aspects of the field. Specific focus lies in the book's coverage of key industry developments over the last ten years, including: (i) detailed understanding of infectious agents and toxins and their route into the food chain; (ii) sophisticated detection and identification methods; (iii) effective control mechanisms, like heat treatment, refrigeration and sanitizers; (iv) education of food processors, handlers and consumers about safe food handling practices; (v) sanctioned food production, processing, storage and transport control protocols, like HACCP; and (vi) a strong policy and regulatory environment.

With approximately 270 outstandingly written chapters from the world’s leading experts in food science, the book covers all aspects of food safety along the entire food chain and in one complete work, thus providing the ideal reference tool for professionals working across the multiple scientific disciplines and technologies that constitute modern food safety.

Key features

Provides an up-to-date, ‘one-stop’ resource that will bridge the gap in current knowledge

Intuitively organized into 9 sections over 4 volumes – providing an excellent overview of the field

Contains approximately 270 chapters written by a global team of experts in food science and safety

Ensures relevance to scientists across a variety of fields, such as food science, agriculture, health and climate change

Readership

food and agricultural scientists in academia, public sector and industry; from undergraduate level upwards, this title will be ideal for those looking for knowledge of multidisciplinary topics in food safety, nutritionists, and staff of government regulatory bodies who want to understand aspects of food safety through the entire food chain

Table of contents

Approximately 270 chapters, organised via the following sections:

Background and History of Food Safety

Specific Food Groups and Their Distribution

Chemical and Physical Hazards

Biological Hazards

Detection and Identification Methods

Effective Control Mechanisms

Management and Control Protocols

Education and Communication

Policy, Regulatory and Legal

About the editor

Geoffrey W Smithers

Dr. Smithers has a BAppSc (Hons I) from the University of Technology-Sydney and a PhD in biochemistry from the University of New South Wales (Sydney, Australia). He has post-doctoral experience at the University of Pennsylvania and at the University of Wisconsin. Geoffrey is a Fellow of the Australian Institute of Food Science and Technology (AIFST), the Institute of Food Technologists (IFT), and the International Academy of Food Science and Technology (IAFoST); and is an invited member of the Center of Excellence for the American Dairy Products Institute (ADPI). He has published widely, and has presented at many international conferences, industry meetings and workshops. Geoffrey is an experienced editor and is currently serving as a Section Editor for the Encyclopedia of Dairy Sciences (3rd ed.) and as Editor-in-Chief for the Encyclopedia of Food Safety (2nd ed.).

Affiliations and expertise

Principal and Adjunct Professor, Geoffrey Smithers Food Industry Consulting Services and Monash University, VIC, Australia