Microbiological Research and Development for the Food Industry (Hardcover). This item is unavailable.
Language: English
Published by Taylor & Francis Inc, Bosa Roca, 2012
- Hardcover
- New
Seller: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
AbeBooks seller since June 22, 2007
Condition: New
£ 433.89
Item description from seller
Hardcover. Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for food beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Seller Inventory # 9781439834831
- Title
- Microbiological Research and Development for the Food Industry (Hardcover)
- Author
- Peter J. Taormina
- Publisher
- Taylor & Francis Inc, Bosa Roca
- Publication year
- 2012
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1439834830
- ISBN 13
- 9781439834831
Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:
- Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
- Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
- Includes examples of successful research methods for food microbiology laboratories
Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Peter J. Taormina is Principal Microbiologist at John Morrell Food Group, Corporate Food safety, Cincinnati, Ohio.
"About the title" may belong to another edition of this title.