KT3 Food manufacturing - an overview. Key Topic 3
1st edition (2001)
ISBN 0 905942 35 3
Gain a broad overview of how food safety, quality, processing, preservation, packaging, quality management and regulation fit together in the modern food supply chain.
Aimed primarily at new recruits, trainees and students, but of interest to established personnel seeking a broader view, it describes what food is, highlights some of the technical constraints faced by food companies and illustrates how these sit alongside the established principles of food preservation. It is not intended as an in-depth review of specific technologies - rather, it provides a collection of snapshots that illustrate common principles and practices, and provides a lead-in to more detailed texts that already exist.
The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology.
Format: Hardcopy only