Food Quality Assurance

Principles and Practices, Second Edition
2. New Auflage 2026
ISBN: 978-1-4200-7279-2
Verlag: Taylor & Francis Inc

Buch, Englisch, 256 Seiten, Format (B × H): 156 mm x 234 mm

Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.

Zielgruppe

Undergraduate

Autoren/Hrsg.

Alli, Inteaz

Siddiq, Muhammad

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Wirtschaftswissenschaften Betriebswirtschaft Management Qualitätsmanagement, Qualitätssicherung (QS), Total Quality Management (TQM)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction to Quality Assurance. Quality Systems. GMPs and SSOPs. HACCP System. Traceability and Bioterrorism. Glossary or Terminology chapter.