Food Safety Science

Author: Zhong Yaoguang
Publisher:
Publish Date: 2010-02-28
Features: "Food Safety Science" is concise, highlights key points, and combines theoretical depth with practicality. It serves as a reference for faculty and students in university majors such as Food Science and Engineering, Packaging Engineering, Food Quality and Safety, Biotechnology, Bioengineering, Commodity Science, Nutrition, and related fields. It is also suitable for researchers, technical managers, and professionals in production and related fields. Based on teaching, research, and practical production, the book outlines scientific issues related to food safety. The book is divided into fifteen chapters, covering topics such as food spoilage, fungal toxin contamination, environmental pollution's impact on food safety, the safety of chemical applications, biological contamination's effects on food safety, natural toxic substances in animals and plants, the safety of packaging materials and containers, the safety of non-thermal food processing, the safety of genetically modified foods, the Hazard Analysis and Critical Control Points (HACCP) system, and more. It emphasizes food safety testing technologies, the detection of food adulteration, the determination of harmful components in food, and food safety regulations and standards. The book is concise, highlights key points, and combines theoretical depth with practicality, serving as a reference for faculty and students in university majors such as Food Science and Engineering, Packaging Engineering, Food Quality and Safety, Biotechnology, Bioengineering, Commodity Science, Nutrition, and related fields. It is also suitable for researchers, technical managers, and professionals in production and related fields.