Safety and Quality Assurance in Food Supply Chain: Emerging Technologies and Challenges

Contents: 1. Assurance Safety and Quality- General Guidelines/Sudheer K P, Sreelakshmi K Unni and Bindu Lakshmanan.2. Non destructive Quality Analysis/Eyarkai Nambi V, Viswakarman R K, Sudheer K P and Meena V S. 3. Analytical Updates in Safety and Quality of Processed Food Products/K. R Anilakumar and Rakesh Kumar Sharma. 4. Biosensors in Food Industry/Rajesh G K, Dinesha B L and Sudheer K P. 5. Fuzzy Logic: An Advanced Tool for Sensory Evaluation/Ranasalva N and Sudheer K P. 6. Quality of Food Grains and Their Analysis/ Kathiravan T, Moses J A, Anandharamakrishnan C. 7. Water Hygiene: An Overview of Safety and Quality Guidelines/Deepthi Vijay, Pankaj Dhaka and J S Bedi. 8. Processed Fruits and Vegetables: An Insight into Safety and Quality/Geetha Lekshmi P R and Sudheer K P. 9. Safety and Quality Aspects of Tropical Tuber Crops/Sajeev M S, Padmaja G, Krishnakumar T, Jyothi A N and Moorthy S N. 10. Safety and Quality Control of Plantation Crops/Manikantan M R, Pandiselvam R and Banuu Priya E P. 11. HACCP in Pepper Industry/Pritty S Babu, Sarathjith M C and Sudheer K P. 12. Food Safety in Milk Supply Chain/Beena A K, Ligimol James and Aparna S V. 13. Biological and Chemical Hazards in Meat and Meat Products/Vrinda  Menon K and Bindu Lakshmanan. 14. GMP and HACCP Protocol for Safe Meat Production/Sathu, T. 15.   Safety and Quality Issues in Fresh and Processed Fish/Sankar T V. 16. Safety and Quality in Milling Industry/Aashitosh A Inamdar and Suresh D Sakhare. 17. Safety and Quality in Baking and Confectionery Industry/Shivani Sharma and Pichan Prabhasankar. 18. Safety and Quality in Oils and Fats Industry/R B N Prasad and Kaki Shiva Shanker. 19. Role of Regulatory Bodies in Food Safety/Sanu Jacob, Prakash C Gupta, T Jose Fernandez and Jones Varkey.

Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in food supply chain of diverse food composites is an innovative venture to inspire the students, to guide researchers and to persuade entrepreneurs.

Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and its detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting export are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.