Food Safety: The Science of Keeping Food Safe
Language: English
Published by Wiley-Blackwell, 2018
- Softcover
- Used
Condition: Used - Very good
£ 30.47
Quantity: 1 available
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Complete and clean. All pages present and readable, binding intact. Highlighting or writing is absent or limited to a handful of pages. No water damage. Cover and spine may show light shelf wear, edge bumping, or minor creasing. May have a remainder mark, stickers or sticker residue, or a previous owner's name. Access codes, CDs, DVDs, and other bundled supplements may not be included and should be assumed used or missing unless the listing explicitly states otherwise.
Seller Inventory # D4418C00305U
- Title
- Food Safety: The Science of Keeping Food Safe
- Author
- Shaw, Ian C.
- Publisher
- Wiley-Blackwell
- Publication year
- 2018
- Condition
- Very Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 1119133661
- ISBN 13
- 9781119133667
- Edition
- 2nd Edition
- Item weight
- 8 ounces
- Dimensions
- 6x0x9
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.
This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.
• This second edition has been revised and updated throughout to include the latest topics in this fast-moving field
• Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements
• The most readable and user-friendly food safety book for students, scientists, regulators, and general readers
Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
"Synopsis" may belong to another edition of this title.
About the Author
IAN C. SHAW is Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology, and applied biology, as well as experience as a clinical scientist and a member of various international government advisory bodies on food safety.
"About the title" may belong to another edition of this title.
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