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Food Engineering Series

Food Safety Engineering

Editors: Demirci, Ali, Feng, Hao, Krishnamurthy, Kathiravan (Eds.)

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  • Provides solutions for the solving of microbial food safety problems including developing new and improving current advanced thermal and non-thermal technologies and designing food safety preventive control processes
  • Presents the latest progress in food safety engineering research and development
  • Promotes commercial applications of new food safety preventive control technologies       
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eBook $169.00
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  • ISBN 978-3-030-42660-6
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Hardcover $219.99
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  • ISBN 978-3-030-42659-0
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About this book

 Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. 

The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies.  Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. 

With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

    

About the authors

Ali Demirci is a Professor in the Department of Agricultural and Biological Engineering at The Pennsylvania State University in University Park, Pennsylvania.

Hao Feng is a Professor in the Department of Food Science and Human Nutrition at University of Illinois in Urbana, Illinois.

Kathiravan Krishnamurthy is a Clinical Assistant Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology in Bedford Park, Illinois.​


    

Table of contents (27 chapters)

Table of contents (27 chapters)

Buy this book

eBook $169.00
price for USA in USD (gross)
  • ISBN 978-3-030-42660-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-3-030-42659-0
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Safety Engineering
Editors
  • Ali Demirci
  • Hao Feng
  • Kathiravan Krishnamurthy
Series Title
Food Engineering Series
Copyright
2020
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-42660-6
DOI
10.1007/978-3-030-42660-6
Hardcover ISBN
978-3-030-42659-0
Series ISSN
1571-0297
Edition Number
1
Number of Pages
IX, 760
Number of Illustrations
57 b/w illustrations, 75 illustrations in colour
Topics

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