Microbiological Research and Development for the Food Industry (Hardcover). Cet article n’est pas disponible.
Langue : anglais
Edité par Taylor & Francis Inc, Bosa Roca, 2012
- Livre relié
- Neuf
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Etat: Neuf
EUR 518,27
A propos de cet article
Hardcover. Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for food beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
N° de réf. du vendeur 9781439834831
- Titre
- Microbiological Research and Development for the Food Industry (Hardcover)
- Auteur
- Peter J. Taormina
- Éditeur
- Taylor & Francis Inc, Bosa Roca
- Année de publication
- 2012
- État de l'article
- new
- Reliure
- Hardcover
- Langue
- anglais
- ISBN à 10 chiffres
- 1439834830
- ISBN à 13 chiffres
- 9781439834831
Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:
- Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
- Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
- Includes examples of successful research methods for food microbiology laboratories
Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.
« Synopsis » peut appartenir à une autre édition de cet ouvrage.
À propos de l’auteur
Dr. Peter J. Taormina is Principal Microbiologist at John Morrell Food Group, Corporate Food safety, Cincinnati, Ohio.
« A propos de ce titre » peut appartenir à une autre édition de cet ouvrage.