000			03768nam a22004818i 4500
001			BRILL9789086869336
003			nllekb
005			20240508113950.0
006			m d
007			cr un uuuua
008			231017s2022 gw sb 001 0 eng d
020			_a9789086869336 _q(electronic book)
020			_z9789086863815 _q(print)
024	7		_a10.3920/978-90-8686-933-6 _2DOI
035			_a(OCoLC)1351199827
040			_aNL-LeKB _cNL-LeKB _erda
041			_aeng
050		4	_aTX531
072		7	_aBUS _x070010 _2bisacsh
072		7	_aBUS _x070080 _2bisacsh
072		7	_aKNDF _2bicssc
072		7	_aTEC _x012000 _2bisacsh
082	0	4	_a664 _223
245	1	0	_aApplied food science / _cedited by Bart Wernaart and Bernd van der Meulen.
264		1	_aLeiden ; _aBoston : _bBrill | Wageningen Academic, _c2022.
264		4	_c©2022
300			_a1 online resource (500 pages) : _billustrations.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_tFront Matter / _rBart Wernaart and Bernd van der Meulen -- 1. Introduction / _rBernd M.J. van der Meulen and Bart F.W. Wernaart -- 2. Food law and regulatory affairs / _rBernd M.J. van der Meulen and Bart F.W. Wernaart -- 3. Food ethics / _rBart F.W. Wernaart -- 4. Consumer protection / _rHeleen van Loon and Bart F.W. Wernaart -- 5. Food policy / _rSezin İba Gürsoy -- 6. Risk analysis for foods / _rAlie de Boer -- 7. Genetics / _rNiels P. Louwaars -- 8. Systems biology / _rBas Teusink -- 9. Food processing / _rOle G. Mouritsen, Karsten Olsen, and Vibeke Orlien -- 10. Hazard analysis and critical control points (HACCP) / _rIain M. Ferris -- 11. Food microbiology / _rBruno Pot and Marjon Wolters -- 12. Hostile microbiology / _rRozita Vaskoska -- 13. Food toxicology / _rAalt Bast -- 14. Food allergies and food allergen control / _rHarris A. Steinman and Comaine van Zijl -- 15. Radiation and radioactivity in the food sector / _rAnna Aladjadjiyan -- 16. Dietary reference values / _rJanneke Verkaik-Kloosterman -- 17. Nutrition and health / _rAlie de Boer -- 18. Nudging nutrition / _rAnastasia Vugts and Remco Havermans -- 19. Food market analysis / _rIris van Hest -- 20. Food marketing / _rSonja Floto-Stammen -- Back Matter / _rBart Wernaart and Bernd van der Meulen.
520			_aThe 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.
546			_aEnglish
588			_aDescription based on print version record.
650		0	_aAliments _xAnalyse.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
700	1		_aMeulen, Bernd van der, _eeditor.
700	1		_aWernaart, Bart, _eeditor.
776	0	8	_iPrint version: _tApplied food science. _dLeiden ; Boston : Brill | Wageningen Academic, 2022. _z9789086863815 _w(OCoLC)1348636594
856	4		_zDOI: _uhttp://dx.doi.org/10.3920/978-90-8686-933-6
999			_c38113 _d38113