1st Edition
Shelf Life and Food Safety
The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products.
This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life.
Key Features
- Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products
- Addresses issues important to maintaining food safety
- Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions
- Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products
This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.
Food Spoilage and Food Safety. Shelf Life and Food Safety: Analysis, Methods, and Techniques. Sensory Methods for Shelf Life Assessment of Foods. Modeling of the Shelf Life of Foods. Food Quality and Food Safety Assessment in Supply Chain. Food Product Development: Science, Shelf Life, and Quality. Packaging of Foods: Science, Shelf Life & Quality. Active Packaging of Foods: Science, Shelf Life, and Quality. Fresh and Refrigerated Foods: Science, Shelf Life, and Quality. Dried Foods: Science, Shelf Life, and Quality. Frozen Foods: Science, Shelf Life, and Quality. Thermal Treatment of Foods: Science, Shelf Life, and Quality. Thermal Treatment of Foods: Science, Shelf Life, and Quality. Non-Thermal Processing of Foods: Science, Shelf Life, and Quality. Chemical Treatment of Foods: Science, Shelf Life, and Quality. Natural Preservatives for Improvement of Shelf Life. Active Packaging of Foods. Smart Packaging for Managing and Monitoring Shelf Life and Food Safety. Aseptic Packaged Food: Science, Shelf Life, and Quality. Foods with Edible Coatings: Science, Shelf Life, and Quality. Instrumental Methods for Food Safety and Shelf Life Assessment. Hygienic Design and Cleaning. Food Quality and Safety Regulation Issues.
Biography
Dr Basharat Nabi Dar is a graduate in Agricultural Sciences and did his MS and PhD in Food Technology. He started his professional career in 2012 as Assistant Professor of Food Technology at IUST, Awantipora, India. He has been a Visiting Scientist at the Institute of Food Science, Cornell University, USA under the CV Raman Fellowship of the University Grants Commission, India. He is the recipient of the UGC research Award 2014-16 in the field of Agricultural sciences. He is on the expert panel of Joint FAO/WHO Expert meeting on the prevention and control of microbiological hazards in fresh fruits and vegetables (JEMRA). He is the Coordinator of the Food Testing Laboratory sponsored by the Ministry of Food Processing and Industries, India. He is also associated with several research projects as a PI/Co-PI/member. Recognition of his contributions has provided ample opportunities to collaborate, present talks, interact with professionals and has an active presence in public policy discourse through his position as a technical expert to WHO/FAO, & the GOI. He has editorship of 5 books and has more than 90 publications in his field.
Manzoor Ahmad Shah (Ph.D.) is working as Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc degree from Islamic University of Science & Technology, Awantipora, India, and PhD (Food Technology) from Pondicherry University, Puducherry, India. The author was awarded with the gold medal for outstanding performance during his MSc degree program. Dr. Shah has more than 40 publications in the internationally reputed journals and books. He has edited four book related to Food Science and Technology. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Shabir Ahmad Mir (Ph.D.) obtained his Ph.D. in Food Technology from Pondicherry University, Puducherry, India. He is presently an Assistant Professor at the Government College for Women, M. A. Road, Srinagar, India. He received the best Ph.D. Thesis Award for outstanding research in the field of food technology. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters and edited ten books.
