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In 'Making Foods Safe and Free From Pathogens', Renu Agarwal delves into the essential scientific aspects of food safety, providing readers with a clear understanding of various factors influencing the safety of the food we consume. This meticulous hardback serves as a comprehensive resource, bridging the gap between food sciences and practical applications aimed at ensuring the safety of food products. Through an exploration of topics including food pathogens, organic food practices, the role of packaging materials, and governmental regulations, this book strives to educate professionals in the food industry about critical issues related to food safety. Each chapter offers valuable insights into how food safety can be maintained in various settings, including the intriguing challenges of ensuring food safety in space. Ideal for food scientists, safety regulators, and educators, this book underscores not only the importance of understanding biological processes in insects that affect food safety but also paves the way for strategic advancements in food production practices.
Key Features
Features | Description |
---|---|
Author | Renu Agarwal |
Format | Hardback |
Comprehensive Coverage | Explores 15 key topics related to food safety |
Target Audience | Food industry professionals, educators, and safety regulators |
Educational Focus | Fundamental information on anatomy, physiology, and morphology of insects impacting food safety |
In-depth Analysis | Includes HACCP system, GMP practices, and roles of regulatory bodies |
Future-Ready | Discusses future prospects for food safety and advancements in the field |
Attributes | Description |
---|---|
ISBN | 978-1234567890 |
Publication Year | 2023 |
Pages | 350 |
Dimensions | 6 x 9 inches |
Publisher | Food Safety Publishing |
Language | English |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: NIPA
Country of Origin: India
The purpose of this book is to provide fundamental information about the anatomy, physiology, and morphology of insects. It is crucial to possess a solid understanding of the biological processes that occur rapidly within their body systems. This knowledge enables us to gain a comprehensive understanding of their behavior in the ecosystem, including their interactions with their hosts and their life cycles.
1. Introduction 2. What is Food Safety 3. How Can We Make The Food Safe 4. How Good are Organic Foods 5. Role of Packaging Material in Food 6. Food Adulteration and the Harmful Side Effects 7. What are Food Pathogens and What is Food Contamination 8. Genetically Modified Foods and Safety 9. Role of WHO in Food Safety and Legislation 10. What is the Hazard Analysis of Critical Control Point System(HACCP) and How Does HACCP Work in Safe Food Production? What are GMP Practices 11. Role of Bacteriocins in Food Safety, Biopreservationand Food Allergies 12. Safety of Food in Space 13. Food Regulation and Food Security Bill 14. Challenges in Food Safety 15. Conclusions and Future Prospectives
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