Mitigating Contamination from Food Processing
Language: English
Published by ROYAL SOCIETY OF CHEMISTRY, 2019
Series: Book 17 of 23 - Food Chemistry, Function and Analysis
- Hardcover
- New
Condition: New
£ 182.58
Quantity: Over 20 available
Add to basketItem description from seller
Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.InhaltsverzeichnisrnrnEuropean Regulation of.
Seller Inventory # 261803949
- Title
- Mitigating Contamination from Food Processing
- Publisher
- ROYAL SOCIETY OF CHEMISTRY
- Publication year
- 2019
- Condition
- New
- Binding
- Gebunden
- Language
- English
- ISBN 10
- 178262922X
- ISBN 13
- 9781782629221
- Series
- Book 17 of 23: Food Chemistry, Function and Analysis
Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Graham Bonwick joined the Institute for Agri-Food Research & Innovation, a joint venture between Newcastle University and Fera Science Ltd, in 2017. Formerly the Director of the Institute of Food Science and Innovation at the University of Chester, Graham has undertaken applied research and developed training to support growth and innovation of the food and drink sector industries. His research interests are environmental quality and food safety, and he is currently involved in activities relating to the circular bioeconomy, such as the characterisation and evaluation of agri-food by-products for bio-based packaging solutions. He is currently co-manager of the NU-Food Centre at Newcastle University. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Science. Dr. Catherine Birch is a Research Fellow at Newcastle University and has experience of research into Functional Foods, Nutraceuticals and Bioactive Ingredients and Nanotechnology. Cath’s personal research has involved successful development of novel compounds that help to ameliorate vascular disease. She has previously developed and taught food science and packaging programmes at both undergraduate and postgraduate level, as well as for industry up-skilling. Cath has extensive experience of business engagement and applied research to support innovation and growth, which has included the establishment of networks for artisan food and drink producers. She is a Member of the Royal Society of Biology, Fellow of the Higher Education Academy and Fellow of the Institute of Food Science & Technology and an enthusiastic science communicator.
"About the title" may belong to another edition of this title.
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