Handbook of Food Safety Engineering

Da-Wen Sun

ISBN 10: 1444333348 / ISBN 13: 9781444333343

Published by Wiley Nov 2011, 2011

About this Item

Neuware - 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 systemsWritten 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.

Seller Inventory # 9781444333343

Bibliographic Details

• Title: Handbook of Food Safety Engineering
• Publisher: Wiley Nov 2011
• Publication Date: 2011
• Language: English
• ISBN 10: 1444333348
• ISBN 13: 9781444333343
• Binding: Buch
• Condition: Neu
• Dimensions: 259W x 184H x 46D millimeters 259 millimeters width by 184 millimeters height by 46 millimeters depth
• Weight: 1775 grams

About this title

Synopsis

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.

About the Author

Da-Wen Sun is a Member of Royal Irish Academy, and Professor of Food and Biosystems Engineering and Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin.