This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.
Nutrition: consumer and regulatory trends; Technology: perceptions of quality, ingredient innovation, new process opportunities; Food control and analysis: analytical methods, quality assurance; Safety: assessment and risk perception.
Number Of Pages: 248
Published: January 1997
Publisher: Elsevier Science & Technology
Country of Publication: GB
Dimensions (cm): 23.4 x 17.3
Weight (kg): 0.52
Edition Type: New edition