Food Inspection Tutorial

Author: Zhang Yinliang
Publisher:
Publish Date: 2006-08-01
Features: Teaching Material for Food Inspection for Higher Education Institutions, edited by Zhang Yinliang
This book is a professional textbook jointly written by five institutions, including Zhengzhou University of Light Industry, to meet the needs of food inspection work. The book is divided into five parts. Part 1, Basic Knowledge; Part 2, Chemical and Instrumental Analysis Knowledge; Part 3, Microbiological Knowledge; Part 4, Food Component Analysis and Testing; Part 5, Relevant Knowledge for Ten Positions in Food Industry. The book consists of 39 chapters in total. It is rich in content, comprehensively and systematically discussing the fundamental theoretical knowledge and skills of food inspection. It is particularly suitable as a reference book for food inspection workers preparing for exams. It is also available for reference for personnel engaged in quality technology supervision, food quality and safety, food inspection, and laboratory testing in food processing plants. Additionally, it can serve as a practical science and skill reference textbook for college and university teachers and students, meeting the needs of food science professionals at different levels. The book systematically introduces the fundamental theoretical knowledge and skills of food inspection, including basic knowledge, chemical and instrumental analysis knowledge, microbiological knowledge, food component analysis and testing, among others.