Applied food science / edited by Bart Wernaart and Bernd van der Meulen.

Contributor(s):

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9789086869336

Subject(s):

Additional physical formats: Print version:: Applied food science.DDC classification:

664 23

LOC classification:

TX531

Online resources:

DOI:

Contents:

Front Matter / Bart Wernaart and Bernd van der Meulen -- 1. Introduction / Bernd M.J. van der Meulen and Bart F.W. Wernaart -- 2. Food law and regulatory affairs / Bernd M.J. van der Meulen and Bart F.W. Wernaart -- 3. Food ethics / Bart F.W. Wernaart -- 4. Consumer protection / Heleen van Loon and Bart F.W. Wernaart -- 5. Food policy / Sezin İba Gürsoy -- 6. Risk analysis for foods / Alie de Boer -- 7. Genetics / Niels P. Louwaars -- 8. Systems biology / Bas Teusink -- 9. Food processing / Ole G. Mouritsen, Karsten Olsen, and Vibeke Orlien -- 10. Hazard analysis and critical control points (HACCP) / Iain M. Ferris -- 11. Food microbiology / Bruno Pot and Marjon Wolters -- 12. Hostile microbiology / Rozita Vaskoska -- 13. Food toxicology / Aalt Bast -- 14. Food allergies and food allergen control / Harris A. Steinman and Comaine van Zijl -- 15. Radiation and radioactivity in the food sector / Anna Aladjadjiyan -- 16. Dietary reference values / Janneke Verkaik-Kloosterman -- 17. Nutrition and health / Alie de Boer -- 18. Nudging nutrition / Anastasia Vugts and Remco Havermans -- 19. Food market analysis / Iris van Hest -- 20. Food marketing / Sonja Floto-Stammen -- Back Matter / Bart Wernaart and Bernd van der Meulen.

Summary: The food sciences cover a wide area from ethics to microbiology; from toxicology to law; from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields collectively known as the food sciences. Understanding the basics of other professionals' expertise will improve mutual understanding and communication. It will help to ask the right questions at the right moment to the right person. Each chapter is dedicated to one of the food sciences. It provides the basics in terms of scope, terminology, methods, and content. It is placed in a dynamic context by addressing recent developments and ongoing debates.

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Includes bibliographical references and index.

The food sciences cover a wide area from ethics to microbiology; from toxicology to law; from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields collectively known as the food sciences. Understanding the basics of other professionals' expertise will improve mutual understanding and communication. It will help to ask the right questions at the right moment to the right person. Each chapter is dedicated to one of the food sciences. It provides the basics in terms of scope, terminology, methods, and content. It is placed in a dynamic context by addressing recent developments and ongoing debates.

English

Description based on print version record.

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