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.
