Overview
- Addresses various topics in food science and technology
- Gives a broad overview to the topic from plant science, agriculture, veterinary technology and bioactive compounds
- Presents research and case studies?
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About this book
The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for “Food Quality, Safety and Technology,” which was held in Botucatu (São Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista “Julio Mesquita Filho” (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.
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Keywords
Table of contents (12 papers)
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Food Quality
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Food Safety
Editors and Affiliations
Bibliographic Information
Book Title: Food Quality, Safety and Technology
Editors: Giuseppina P. P. Lima, Fabio Vianello
DOI: https://doi.org/10.1007/978-3-7091-1640-1
Publisher: Springer Vienna
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Wien 2013
Hardcover ISBN: 978-3-7091-1639-5Published: 30 December 2013
Softcover ISBN: 978-3-7091-1984-6Published: 27 September 2016
eBook ISBN: 978-3-7091-1640-1Published: 11 December 2013
Edition Number: 1
Number of Pages: X, 195
Number of Illustrations: 11 b/w illustrations, 27 illustrations in colour
Topics: Food Science, Biochemistry, general, Nutrition