Food Safety and Quality Control

by Z A Fakunle

ISBN: 9789386595836
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 10495.00
Biblio :

Author Profile

Dr. Z. A. Fakunle served as professor of Food Science and Nutrition at University of Nigeria, Nsukka. Currently, Dr. Fakunle Nutritional Consultant. Dr. Fakunle has to his credit about 100 research journals, 12 invited papers in National and International conferences, 24 book chapters and numbers of training manuals, reports and review.

About The Book

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavour; factors such as federal grade standards and internal. Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements, or medical conditions. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. Food quality also deals with product traceability, , should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information. This book will be highly useful for students, teachers and researchers engaged in the field of food science & technology, food processing and nutrition.

Table of Contents

Preface vii 1. Food Safety and Quality 1 2. Managing Quality 44 3. Quality as an Absolute 75 4. Diet: Quality Control for Processed Foods 100 5. Novel Food Production and Service 149 6. Biotechnology and Food Security and Causes of Food Insecurity 212 7. Biotechnology and Food Production 224 8. Food Safety 258 9. Quality Enhancement in Plants Bibliography Index 291