Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Consumer interest in diet and nutritional supplements is increasing dramatically. Patients and members of the public are seeking advice from health professionals, nutritionists and food scientists. This book is designed to meet the needs of those professionals who are called upon to advise patients and the general public. It provides also a valuable text for those who are researchers or decision makers in the food and pharmaceutical industries. The text presents a thorough account of this topical subject and enables the reader to appreciate the functions of nutrients in health and common disease states, to understand the current debates over the roles of nutrients and supplements in the diet, and to answer those questions frequently asked by patients and consumers.

Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-renewing ability, bamboo's sustainability is unparalleled. Bamboo is an important resource for a healthy planet, and its shoots hold manifold nutritional benefits. Based on 18 years of research, Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in bamboo and offers practical guidance on how this vegetable, bamboo shoot, is used for food fortification. Already a delicacy in many Asian countries, bamboo shoots aid in the prevention of cardiovascular disease, cancer, diabetes, hypertension and obesity. Exploring the tradition and culture of bamboo in Asian countries, this book also provides information on the science behind the nutritional value of bamboo shoots. Written by individuals with expertise in bamboo shoot nutrition and fully illustrated in colour, this book reveals the antioxidant activity of bamboo shoots and discusses the potential for bamboo to be used as an ingredient in functional foods and nutraceuticals. This highly practical book discusses processing and packaging of shoots for long term storage and using bamboo in the development of novel food products. Features: Elucidates the nutrients and phytochemicals in over 30 bamboo species and includes a glossary of scientific names Highlights the nutraceutical and antioxidant properties of bamboo Describes novel healthy food products fortified with bamboo shoots and provides food recipes using bamboo Explains how bamboo can help countries achieve their sustainable development goals, from poverty reduction, food security, improved nutrition and prevention of diseases to climate change mitigation and inclusive green economic development Aimed at professionals in the nutrition and food processing industry, this book appeals to those with an interest in incorporating bamboo into a healthier lifestyle. Endorsements This is a unique book interestingly crafted to highlight the important nutritional, health and medicinal aspects of Bamboo, an area that is greatly underexplored. It will bring awareness that bamboo shoots are a low calorie, high fibre nutritious vegetable packed with vitamins and minerals. - Prof. Cherla Sastry, Founding Director General INBAR and Adjunct Professor, University of Toronto, Canada This book brings a series of answers to all questions related to bamboo as a superfood [and will] enlighten readers how to transform bamboo shoots using either traditional or modern techniques, how to package them and how to use them as a functional and nutraceutical food. It also provides a series of cooking recipes for healthy eating while we enjoy our food. - Ximena Londono, Founder, A Bamboo and Guadua Paradise, Colombia

Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods. This book examines the development of food policy and regulation following the BSE (mad cow disease) crisis of the late 1990s, and traces the changing relationships between three key sets of actors: private interests, such as the corporate retailers; public regulators, such as the EU directorates and UK agencies; and consumer groups at EU and national levels. The authors explore how these interests deal with the conundrum of continuing to stimulate a corporately organised and increasingly globalised food system at the same time as creating a public and consumer-based legitimate framework for it. The analysis develops a new model and synthesis of food policy and regulation which reassesses these public/private sector responsibilities with new evidence and theoretical insights.

Written by a leading campaigner for GM Watch, one of the world's leading lobbying groups, this book reveals the huge issues that are at stake. Genetically modified food has been headline news for years, but it's difficult to know how far the genetic revolution has affected our lives. Is the food on our shelves free of genetically engineered ingredients? How much power do food corporations wield? Andy Rees provides the answers. He shows that, while corporations that produce genetically modified food have met with resistance in Europe, their hold on the US market is strong. They're also expanding operations in less-regulated countries in Africa, Asia and the former Soviet bloc. The US has launched a legal suit to attempt to force the European market open to genetically modified food. What does the future hold? This brilliantly readable book tells us all we need to know.

"Food Supply Chain Management" Edited by Michael A. Bourlakis and Paul W. H. Weightman

The food supply chain is a series of links and inter-dependencies, from farms to food consumers' plates, embracing a wide range of disciplines. "Food Supply Chain Management" brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline.

"Food Supply Chain Management" follows a 'farm to fork' structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the U. S. food supply chain. A final chapter looks at the future for food supply chain management.

Michael Bourlakis and Paul Weightman, the editors and contributors to this timely and fascinating book, have drawn together chapters from leading authorities in this important area, to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists, food technologists, and students studying these subjects, will find much of great use and interest within its covers. Libraries in all universities and research stations where these subjects are studied and taught should have several copies.

Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, U. K.

Also available from Blackwell Publishing

"The Microbiological Risk Assessment of Food
"S. Forsythe
0 632 05952 4

"HACCP"
S. Mortimore & C. Wallace
0 632 05648 7

"Listeria," 2nd edition
C. Bell & A. Kyriakides
1 405 10618 2

"Salmonella
"C. Bell & A. Kyriakides
0 632 05519 7
"
International Journal of Food Science & Technology
"Published 10 times per year
ISSN 0950-5423

"Metal Contamination of Food," 3rd edition
C. Reilly
0 632 05927 3

There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit. Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.

Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major commodity that shapes the lives of millions of people; (2) a product with a dramatic history; (3) a beverage with multiple meanings and uses (energizer, comfort food, addiction, flavouring, and confection); (4) an inspiration for humor and cultural critique; (5) a crop that can help protect biodiversity yet also threaten the environment; (6) a health risk and a health food; and (7) a focus of alternative trade efforts. This book presents coffee as a commodity that ties the world together, from the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands.

This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances - economic, environmental and social - of Food Quality Schemes (FQS) in the European Union and South East Asia. The intended benefits of FQS include generating a fair return for farmers and producers, and enabling consumers to make better-informed purchasing choices through effective labeling. In addition, policy makers now consider FQS as a means of guaranteeing not only quality in food production, but also sustainability. Despite these potential benefits, the economic performance of the FQS (e.g. PDO, PGI, organic) has been variable. While some support significant value-added production, with substantial benefits to producers, consumers and wider economies, many others have failed to become economically sustainable. In addition, the environmental and social performance of FQS remains largely unexamined, with the exception of the environmental performance of organic products. The editors examine these discrepancies and offer a nuanced evaluation of the effectiveness of such policies. Several unique features make this volume a key resource for those interested in FQS and in the sustainability of food products. The editors provide a concise description of the value chain, the governance and the technical specifications of 27 FQS in Europe and South East Asia. The editors also provide a sustainability assessment of each of these FQS, and support or question the view that FQS are moving from "quality" to "sustainability." Finally, the volume serves as a repository of key data on these FQS. Readers have access to the raw data necessary to compute the indicators used in the sustainability assessment (eg. value added, number of jobs, quantity of fertilizers, etc), allowing them to conduct novel re-analysis. The book is designed for an interdisciplinary audience of academics, policy makers, and stakeholders. The compilation of FQS case studies makes it a useful reference for researchers and students of food policy, geography, food anthropology, local and rural development, local agri-food systems and agri-food chains. Stakeholders such as national and European regulators, entities responsible for FQS technical specifications, and embassy staff will also find the information relevant. Additionally, individuals helping to implement food quality schemes, including auditors, producers, and consumer associates, as well as stakeholders in the sustainability of food products, including farmers, farmer's associations, and environmental NGOs, will also find the information relevant and important for their work.

As the popularity of coffee and coffee shops has grown worldwide in recent years, so has another trend-globalization, which has greatly affected growers and distributors. This book analyzes changes in the structure of the coffee commodity chain since World War II. It follows the typical consumer dollar spent on coffee in the developed world and shows how this dollar is divided up among the coffee growers, processors, states, and transnational corporations involved in the chain. By tracing how this division of the coffee dollar has changed over time, Grounds for Agreement demonstrates that the politically regulated world market that prevailed from the 1960s through the 1980s was more fair for coffee growers than is the current, globalized market controlled by the corporations. Talbot explains why fair trade and organic coffees, by themselves, are not adequate to ensure fairness for all coffee growers and he argues that a return to a politically regulated market is the best way to solve the current crisis among coffee growers and producers.

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets.

International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically.

A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

Fish is often the cheapest form of animal protein, and small-scale fisheries play an important role in rural communities by providing this vital source of nutrition. It is also a highly perishable commodity, and so must be processed to inhibit deterioration. This can be done on a small scale by smoking, drying, salting and fermentation.

This volume deals with the diverse range of industries concerned with the supply and processing of food in the UK. It covers sources relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and processing.

In 1998, a National Academy of Sciences panel called for an integrated, risk-based food safety system. This goal is widely embraced, but there has been little advance in thinking about how to integrate knowledge about food safety risks into a system- wide risk analysis framework. Such a framework is the essential scientific basis for better priority setting and resource allocation to improve food safety. Sandra Hoffmann and Michael Taylor bring together leading scientists, risk analysts, and economists, as well as experienced regulators and policy analysts, to better define the priority setting problem and focus on the scientific and intellectual resources available to construct a risk analysis framework for improving food safety. Toward Safer Food provides a common starting point for discussions about how to construct this framework. The book includes a multi-disciplinary introduction to the existing data, research, and methodological and conceptual approaches on which a system-wide risk analysis framework must draw. It also recognizes that efforts to improve food safety will be influenced by the current institutional context, and provides an overview of the ways in which food safety law and administration affect priority setting. Hoffman and Taylor intend their book to be accessible to people from a wide variety of backgrounds. At the same time, they retain the core conceptual sophistication needed to understand the challenges that are inherent in improving food safety. The editors hope that this book will help the U.S. move beyond a call for an integrated, risk-based system toward its actual construction.

The critical role of food in contemporary policy, in the UK, Europe and internationally, is explored in a comprehensive and readable account of current issues, including food rights, patenting, safety, aid, choice and poverty.* This landmark collection explores the critical role of food in contemporary national and international policy.* The contributors represent different professional and academic perspectives.* The contributions challenge state, institutional and agency structures and responses to food as a social policy issue.* Most of the contributors write from an empirical research base.

Like any book, this one is part of a dialogue. Over the years, I have asked thousands of questions, of myself and others, and tried to answer some. Out of all this discussion, a written pattern has grown. It is certainly not a definitive pattern. Among those whose words have been woven into it, there are many who might have fashioned it better. There are some who would have selected different colors and textures, or who might have preferred a totally different pattern. I am conscious of their voices and wish that I could adequately present them all. First and foremost are the voices of farmers and other villagers, whose experiences I have tried to understand and represent. A few of them will read this book and decide whether I learned anything from all their patient answers. If they were so inclined, they could tell more about the subject than I ever can.

This practical, industry-oriented reference starts with the basic concepts and principles behind Total Quality Management. The author then presents examples of Quality Assurance (QA) programs that can be applied to the food industry using simple, proven formats. He provides readers with an overall understanding of quality assurance programs and the practical knowledge necessary to set up a program. The book discusses the role of QA in product manufacturing, stressing the need for interactions between QA, Qualtiy Control, product development, marketing, sales, and consumer Affairs.

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.
Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.
With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality.
Describes the enormous range of yeasts together with methods for detection, identification and analysisDiscusses spoilage yeasts, methods of control and stress responses to food preservation techniquesExamines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers.
The first half of the book examines the four core elements of product development: -
the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations.
The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.
Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.
Provides comprehensive coverage of the complete product development processIncludes a range of international case studies from various sectors of the food industryWritten by a distinguished international panel of experts

Contents:
1. Food Policy and Regulation: a Multiplicity of Actors and Experts David F. Smith and Jim Phillips
2. Compositional Food Standards in the United Kingdom: the Case of the Willis Inquiry, 1929-1934 Michael French and Jim Phillips
3. The Pasteurisation of England: the Science, Culture and Health Implications of Milk Processing, 1900-1950 Peter J. Atkins
4. Veterinary Inspection and Food Hygiene in the Twentieth Century Peter A. Koolmees
5. The People's League of Health and the Campaign Against Bovine Tuberculosis in the 1930s L. Margaret Barnett
6. 'Axes to Grind': Popularising the Science of Vitamins, 1920s and 1930s Harmke Kamminga
7. The Rise and Fall of the Scientific Food Committee During the Second World War David F. Smith
8. The Food Supply in the Netherlands During the Second World War Gerard Trienekens
9. Vitamins Win the War: Nutrition, Commerce, and Patriotism in the United States During the Second World War Rima D. Apple
10. The United Nations Protein Advisory Group Josh Ruxin
11. Food Standards in the United States: the Case of the Peanut Butter and Jelly Sandwich Suzanne White Junod
12. Departmental, Professional, and Political Agendas in the Implementation of the Recommendations of a Food Crisis Enquiry: the Milne Report and Inspection of Overseas Meat Plants Lesley Diack, T. Hugh Pennington, Elizabeth Russell and David Smith
13. Post-War Nutrition Science and Policy Making in Britain c.1945-1994: the Case of Diet and Heart Disease Mark W. Bufton and Virginia Berridge
14. Recent Experiences in Food Poisoning: Science and Policy, Science and the Media T. Hugh Pennington
15. Regulating GM Foods in the 1980s and 1990s David Barling

In this ambitious book Christian Petersen has taken a central topic in economic and social history and given it a new sweep and coherence. As the Lord's Prayer suggests, securing an adequate supply of bread was a matter of over-riding concern to everyone until very recently. Bread was always by far the largest single item in the budgets of the poor, but bread could be made from many grains - wheat, rye, barley etc. Christian Petersen describes how in the later eighteenth century the process of replacing other cereals by wheat in bread making was completed throughout Britain. He provides a continuous series of estimates of bread consumption per caput, of bread prices (and, consequently, used in conjunction with population data, of total national expenditure on bread), and of wheat output and net imports. The implications of the changes in techniques of milling and baking that occurred are analysed, and the organisation of the baking and retailing of bread is described. Bread was so central to the economy of individual households and to the national economy as a whole that this book represents a major contribution to the history of the British economy and of British society in the period 1770-1870.

Food Canning Technology Edited By Jean Larousse Bruce E. Brown
* This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
* It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
* Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.