Chemistry of Food, Food Supplements, and Food Contact Materials
| AUTHOR | Duncan, Timothy V.; Duncan, Timothy V.; Ahuja, Satinder et al. |
| PUBLISHER | Academic (02/11/2016) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this "modern" food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driven the globalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need. Ensuring the safety of food requires a complex and ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and in continuing to help with the improvement of food safety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it.
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Product Format
Product Details
ISBN-13:
9780841229525
ISBN-10:
084122952X
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
136
Carton Quantity:
44
Product Dimensions:
6.10 x 0.50 x 9.10 inches
Weight:
0.70 pound(s)
Feature Codes:
Bibliography,
Index
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Food Science - General
Technology & Engineering | Chemistry - Physical & Theoretical
Dewey Decimal:
664.07
Library of Congress Control Number:
2014014403
Descriptions, Reviews, Etc.
publisher marketing
For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this "modern" food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driven the globalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need. Ensuring the safety of food requires a complex and ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and in continuing to help with the improvement of food safety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it.
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Editor:
Ahuja, Satinder
About the author SATINDER AHUJA is Senior Staff Scientist in the Physical and Analytical Chemistry Division at CIBAGEIGY Corporation. He earned his PhD in pharmaceutical analytical chemistry at the Philadelphia College of Pharmacy and Science. Dr. Ahuja, who enjoys an international reputation in his field, is a member of the American Chemical Society and the editor of four books, including Ultra Trace Analysis of Pharmaceutical and Other Compounds of Interest (Wiley, 1986). His publications and presentations include basic investigations on various modes of chromatography, automation/computerization, and analytical evaluations of drug candidates.
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