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Handbook of Food Safety

Gboyega Orolugbagbe (Author)

Food is of fundamental importance of life. It is necessary for development and functioning including maintenance and reproduction. Usually, food components are distinguished in four categories: Nutrients, Toxins of Natural origin, Contaminants and Additives. The book entitled “Handbook of Food Safety” provides concise overviews which form in total a comprehensive coverage of a broad range of food safety topics which may be divided under the following chapters: Food Safety: An Overview, The Basic Principles of Food Safety, Fundamentals of Microbial Growth, Microbial Detection Techniques, Rapid Detection of Food Pathogens, Microbial Inactivation Techniques, Food Safety Management Systems, Issues in Food Safety, Food Safety Regulations, Food Safety, Biosensor of Nanotechnology Innovative Food Packaging, Impact of Food Safety on World Trade and Hazard Analysis Critical Control Points (HACCP).

I hope, this will be highly useful book to Under-graduate as well as Post-graduate students in Food Safety, Food Microbiology, Home Science and Food Engineering courses and also various research workers, Food Safety Managers, Food Inspectors and Auditors.

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About the author

Gboyega Orolugbagbe

Dr. Gboyega Orolugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently Dr. Orolugbagbe is working as Food Consultant in the area of Food Safety, Quality Systems, HACCP, Sanitation, Food Processing and GMP compliance.

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Bibliographic information

Title Handbook of Food Safety
Format Hardcover
Date published: 01.01.2015
Edition 1st. ed.
Publisher Agri Horti Press
Language: English
isbn 9789383285426
length vi+247p., Bibliography; Tables; 24cm.