Microbiology of Food Quality

Challenges in Food Production and Distribution During and After the Pandemics
1. Auflage 2021
ISBN: 978-3-11-072492-9
Verlag: De Gruyter

Buch, Englisch, 181 Seiten, Format (B × H): 170 mm x 240 mm, Gewicht: 376 g

Reihe: De Gruyter STEM

With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety

Zielgruppe

Researchers and students in food science, biotechnology, professi

Autoren/Hrsg.

Hakalehto, Elias

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Über Autor(innen)

Elias Hakalehto , Finnoflag Oy, Finland.