PROCESSED MEATS
Language: English
Published by Elsevier Science, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- New
Condition: New
£ 323.41
Quantity: Over 20 available
Add to basketItem description from seller
Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key issues in producing processed meat products that are.
Seller Inventory # 594347695
- Title
- PROCESSED MEATS
- Publisher
- Elsevier Science
- Publication year
- 2016
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 008101726X
- ISBN 13
- 9780081017265
- Series
- Book 116 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Joe P. Kerry is a senior college lecturer and head of the food packaging and material sciences group in the School of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway in 1995. He then moved to the Department of Food Technology in UCC where he held several postdoctoral positions before being appointed as a College lecturer in 1999. Professor Kerry is a qualified member of the Institute of Packaging and a research member of AMBER. He is, and has been, very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of general food processing and formulation, food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods (meat, poultry and seafood) or plant-based analog products representing same. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 450 publications in peer-reviewed international journals, over 400 presentations at major international conferences, along with several other significant publications by way of edited books, book chapters and national reports. His expertise includes use and manipulation of packaging materials and systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and new technology developments within the area of food packaging throughout the distribution chain, especially in the field of smart packaging (active and intelligent systems) and the material sciences of packaging. Prof. Kerry is an editor for Food Packaging and Shelf-life, Packaging Technology and Science and an associate editor for Meat Science. He has served on boards and committees, both within and externally to UCC. Prof Kerry serves as the academic director for the Blás na hEireann - National Food Awards. He has served on the organizing and scientific committees for numerous scientific conferences.
Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.
"About the title" may belong to another edition of this title.
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