With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.

This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission.

With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory.

Features of this book:

- Gives all quality assurance and control measures to be taken, from sampling toexpression of results

- Provides practical aspects of quality control to be applied both for the analyst and top management

- Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).

The migration of substances from packaging to food is a matter of concern for the food safety authorities, and packaging materials constitute a potential source of contaminants to which the consumer will be exposed to through their diet. A huge variety of substances can be present in packaging materials, which could consequently migrate into food and represent a risk to consumer health. Food Contamination by Packaging provides an overview of the main packaging contaminants including Bisphenol A, melamine, phthalates, alternative plasticisers, photoinitiators, perfluorochemicals, saturated and aromatic hydrocarbons (mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons) from mineral oils, other bisphenol-related compounds, nanoparticles, primary aromatic amines and nonintentionally added substances. The analytical techniques used for their determination are reviewed. This book will be of interest to students and researchers in universities and research institutions associated with food packaging and, in general, to the food safety sector.

Molecular Nutrition: Mother and Infant presents the impact of diet in early life stages, from pre-conception, throughout pregnancy, and to the infant. The book covers the molecular biology of the cell, genetic machinery and its function, general coverage on diet and nutrition, pregnancy, placenta, weight gain, breast milk, feeding practices, gestational disease, glucose metabolism, immunity, vitamins and minerals. Other topics discusses include fetal programming, bioactive compounds, amino acids, intrauterine growth, one carbon metabolism, overnutrition, genetic risk factors, polymorphisms, folic acid genes, DNA methylation, genes involved in lipid metabolism, microRNAs, epigenetics, transcriptomics and micro RNA. This book will be a welcomed reference for research scientists and practitioners, including nutritionists and dieticians.

The fourth edition of Gambero Rosso's Top Italian Food & Beverage Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of 'Made in Italy', and for the 50,000 buyers who participate annually in Gambero Rosso's international events.

How food marketers make use of key variables--such as innovation; target market; market segmentation; image; and physical, environmental, and human resources--determines how successfully they sell their products. Michman and Mazze concentrate on the food industry as they examine what contributes to a successful marketing campaign. The authors discover that not all variables have to be used concurrently; some may be more important than others depending on environmental conditions, and the effective use of one variable may cancel the ineffectiveness of another. By focusing on the key variables to use in a volatile economic environment, by emphasizing lessons learned from both marketing successes and failures, and by demonstrating how to adapt key variables to changing conditions, Michman and Mazze help executives ensure the success of their marketing efforts.

Mazze and Michman examine 10 institutional formats in the American food marketing and distribution structure--supermarkets, fast-food, ice cream, soup, breakfast cereal, baby food, ethnic food, snack food, candy and soft-drinks. The supermarket industry is analyzed first with an overview of food marketing and distribution. Specific industries are then analyzed using the five key variables (innovation, image, target market, physical environment, and human resources) with a historical framework to help managers learn from past marketing mistakes. The authors emphasize that avoidance of past mistakes is essential for sound marketing strategy, a fact illustrated by the examples of companies afflicted by injuries who have disregarded this advice.

The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers. In addition, it explores potential applications in the food, biomedical and agricultural industry on the basis of their bioactivities and biomaterial properties. Lastly, it shares a range of cutting-edge insights to help solve problems in industrial processes and promote further academic investigation. Given its scope, it offers a valuable resource for researchers and graduate students in the fields of bioengineering, food science, biochemistry, etc.

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to the potato, and was written by distinguished scientists with hands-on global experience in research aspects related to potato. The potato is the third most important global food crop in terms of consumption. Being the only vegetatively propagated species among the world's main five staple crops creates both issues and opportunities for the potato: on the one hand, this constrains the speed of its geographic expansion and its options for international commercialization and distribution when compared with commodity crops such as maize, wheat or rice. On the other, it provides an effective insulation against speculation and unforeseen spikes in commodity prices, since the potato does not represent a good traded on global markets. These two factors highlight the underappreciated and underrated role of the potato as a dependable nutrition security crop, one that can mitigate turmoil in world food supply and demand and political instability in some developing countries. Increasingly, the global role of the potato has expanded from a profitable crop in developing countries to a crop providing income and nutrition security in developing ones. This book will appeal to academics and students of crop sciences, but also policy makers and other stakeholders involved in the potato and its contribution to humankind's food security.

-- Covers the most relevant production and distribution channels of aquafeed and the ingredients used commonly as sources of proteins, lipids, and carbohydrates. This will help the industry understand how to position itself to meet the challenge of securing aquafeed to sustain aquaculture. -- 20 chapters cover different aspects of aquafeeds, from the market to cutting-edge technologies, including nutritional aspects and the impact of aquafeeds on climate change. This enables aquafeeds to be approached from different perspectives. -- Up until now, aquafeed-related issues were addressed as secondary subjects in undergraduate textbooks, being part of books covering a broad spectrum of subjects. Other book focus on processing techniques with aquafeed products mentioned in a tangential manner. This means a book focused on aquafeeds, covering different aspects of their production and commercialization chain, is a real necessity. -- Interdisciplinary chapters, with collaborations between academic researchers and industry professionals, cover not only technical aspects but also market analysis.

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.

Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book.

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application.

Covers advances in particulate drying and its importance in the process industry Highlights recent developments in conventional drying techniques and new drying technologies Helps readers gain insight into selecting the appropriate drying techniques for a particular product Summarizes various applications from a wide range of industries, including chemical, food, pharma, biotech, polymer, mineral, and agro-industries Envisages future research trends and demands in particulate drying

This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental diets, monitor food intake, weight gain, evaluate biological samples, predict physiological changes, evaluate bioavailability of bioactive, anamnesis, measure the metabolic rate, assessing the body composition, assessing glucose homeostasis, and monitoring the metabolomic pathways. Authoritative and cutting-edge, Basic Protocols in Foods and Nutrition aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds and future exploitation of some of them in the field of nutraceuticals or functional foods

Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materials. Explores research which contributes to environmental sustainability and circular economy in the winemaking industry. Describes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprint. Proposes options for a potential wine waste biorefining. Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries.

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production.

This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.

The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates.

The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications.

The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides).

Edited by two leading experts in the field, "Encapsulation Technologies for Food Active Ingredients and Food Processing" will be a valuable reference source for those working in the academia or food industry. The editors workin bothindustry or academia, and they have brought together in this book contributions from both fields."

This book provides the current status, research advances, challenges and opportunities of hemp products along with recommendations for future research. The surge in demand is fueling a global Green Rush, even in countries where a legal market for hemp products was unthinkable just a few years ago. The hemp market is growing globally and its products (fiber, food, medicine, etc.) are overwhelmingly accepted by the customers. With increasing market demand for more natural and greener products, the revolutionizing potential of hemp and its products in changing economy plays a major role. Moreover, considering their high demand and development of new varieties for producing raw material of need, breeding tools provide an effective means of development of varieties. This book aims to highlight the revolutionizing potential of hemp and its products in changing the economy, current status, and challenges. In addition, it provides the multi-functional and multi-industrial potential of hemp.

The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more.

Food transportation represents a significant element of the food industry with major implications for food product costs, in terms of the direct costs associated with transportation, and those potentially larger ones associated with poor product and packaging quality which are consequences of inefficient and/or inappropriate operation. This handbook is for both the transporter and food producer, in that it bridges the interests and specializations of both. The book covers both the logistics and food science, and considers transport (i.e. land, sea, and air) as well as by its food sector.

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is "Food Process Engineering in a Changing World." The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins. The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.

Canning continues to be an important commerical technique for the preservation of meat and fish. This book includes coverage of raw materials, preparation, factory standards, filling, sealing, post-process operations, and cleaning and laboratory services. This book should be of interest to technical and production manag ers in the meat and fish canning industry, its raw materials suppliers and equipment manufacturers.

Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.

Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.coli outbreak. The book is broad in coverage, providing a look back at 25 years of change in order to better conceptualize the future of effective and sustainable food safety compliance efforts and technologies. Historical case studies and technological developments are written by experts and those who played key roles in events. Topics are explained in a way that not only helps improve industry and consumer awareness, but also offers tools to improve education and communication.

Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more.