Newer Concepts and Applications for Food Industry

Contents: Preface. 1. Introduction to food industry. 2. Production of food products. 3. Community food systems. 4. Electronic systems in food industry. 5. Microwave food heating. 6. Food producers and processors. 7. Processed foods. 8. Food processing policy 2005. 9. Safety evaluation of foods. 10. Safety of genetically modified food products. 11. Security guidelines for food processors. 12. Future of global food production. Bibliography. Index.

"Beginning with Louis Pasteur\'s works with wine, modern food science and technology has made enormous contributions to the safety and availability of food. The spectrum of potential benefits from the application of genetic engineering and biotechnology to food crops ranges from diagnostic aids, for example in plant diseases, through to gene mapping, where the genetic characteristics of plants are visibly cartographed, enabling speedier identification of interesting genetic material for every kind of plant usable in agriculture.

This book describes the new concepts and applications for food industry. It analyses the overall contribution of modern biotechnology to food safety and security. It includes the application of modern food bio-technology to microorganisms, plants and animals. An integrated approach was adopted to identify the key issues impacting directly or indirectly on food industry." (jacket)