Product Description
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries.

* Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries
* Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods
* Contains nearly 2500 of the most up-to-date references available ... Read more

Product Description
This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are also demonstrated both as stand-alone material presented in appendices and as integrated applications in the context of appropriate sensory methods. Chapters are constructed so that beginning students who want only the practical aspects of conductingsensory test will see clear instruction on how test should be conducted. Advanced students and practitioners will enjoy the more detailed sections on rationale and related issues. ... Read more

Customer Reviews (2)

Necessary Resource
Gregory Graybill says -- "I have used this book as the main reference to develop my company's flavor control program.Chapter 16 - Sensory Evaluation in Quality Control - has been especially useful".Gregory Graybill, Director of Quality at Precise Food Ingredients.

Required for class, also a great reference
Ordered the book from Amazon and got it very quickly. It was required for the class I'm taking, but there's a wealth of information inside, and I'm definitely hanging on to it as a reference once the course is done.

Not only does it provide a practical and theoretical overview of sensory testing, but it contains all of the statistics necessary to evaluate your experiments. There are plenty of reference tables in the appendix, removing the need to do a lot of math in order to determine significance of results.

I would definitely recommend this book to anyone who is in the sensory field ... Read more

Product Description

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.

Product Description
Examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques.Qualitatively and quantitatively formulates the principles of food preservation and storage stability.Offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation, and high-pressure processing. ... Read more

Product Description
Drawing on the authors' background in education and policy development, Agricultural and Food Policy, Sixth Edition provides a comprehensive treatment of domestic and international policy setting, process, options and consequences. This book goes beyond the traditional discussion of farm programs, and gets readers thinking in broader terms, by considering the many forces—globalization, technology, food safety, environment—that influence policy change. Taking an unbiased approach, this edition includes more economic theory, a new chapter on government involvement, current policy issues, and a chapter devoted to the future of agricultural and food policy. Informs readers of the most recent policy issues, such as the Doha Round of WTO negotiations, food terrorism, and budget deficits, in an objective manner. Creates an understanding of how U.S. policy affects stakeholders in other countries. Shows the importance of current WTO negotiations to policy outcomes. Gives readers a deeper understanding of the conditions leading to government involvement, the constraints on government involvement, the role of economists and the limits of economics. Explains concepts using graphs and helps readers understand the underlying theory driving policy decisions. Examines the impact of constituency groups and encourages readers to consider the future of agriculture and food policy.  Those interested or involved in agricultural and food policy. ... Read more

Customer Reviews (2)

Shame
It's a shame that these respected Agricultural Economists would allow such a poor example of a textbook to be published under their names.While there may be some meagre updates, the book is so watered down that it is probably more appropriate to a high school class than college.In addition, at 54 cents a page, its price far exceeds the price of most other quality books dealing with agriculture.A decent faculty member would never, in good conscience, require that students purchase this book.

"Policy Lite"
The 4th edition of this text was a truly outstanding edition.It fit the needs of a wider vairety of courses ranging from the traditional Ag Policy course to courses focusing on the environment and rual development.Unfotunately, this is 5th edtion.If the reader wants a "CLiff-Notes" version then this is the text.It lacks the depth and breadth of a decent college textbook.The authors would have served the academic community much better by giving this watered down fifth edition a totally new title while leaving the 4th edition in print.

I have taught Agricultural Policy for a number of years.Count me out on adopting this edition. ... Read more

Product Description
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession.Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues ... Read more

Product Description
Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.

Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion.

Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide. ... Read more

Product Description
Enjoy what you eat.

From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.

For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part exposé, part social com-mentary, sociologist Barry Glassner talks to chefs, food chemists, nutritionists, and restaurant critics about the way we eat. Helping us recognize the myths, half-truths, and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table. ... Read more

Customer Reviews (22)

Another Classic from Barry Glassner
I absolutely loved this book and after checking it out from the library and reading it in a single day had to buy it for my bookshelf.The title can be misleading though.Some folks may be seriously disappointed or even angered if they got this book in the hopes of finding a diet plan or something that was going to tell them what foods they should eat.But anyone already familiar with the writing of Barry Glassner will not be disappointed.It provides an illuminating and entertaining examination of America's at times bizarre food habits, skewering many of our fads, beliefs and snobbery surrounding food.

Terrible book, but maybe has a few good points
I was prepared to learn interesting things about food, but this book is a combination of stuff I already know (having read Fast Food Nation, Pollon's books, etc.) plus some somewhat ramblings about restaurants that seem mostly about the author's food experiences and preferences (not sure what the point of those chapters are), plus some really silly stuff that makes no sense, about McDonalds and about the causes of obesity.

It's true that lots of folks have kooky ideas about food, but the author goes back and forth between condenming an idea due to a few crazy people taking it to an extreme, and praising some other idea in spite of a few crazy people taking it to an extreme.Very inconsistent, with many logical holes. And while it's been a long time, I have eaten at McDonalds and he's not going to convince me it's tasty.And he's not going to convince me that calories are unrelated to weight and that being obese isn't bad for health.OF COURSE mothers who encourage their kids to diet would generally have fatter kids than mothers who don't encourage their kids to diet - why would any mother try to convince their skinny kid to diet???

There were a few pages that were interesting (why chinese fast food didn't take off, for example), but after reading Fast Food Nation there's not much value in this book, and much to be annoyed with.

A Few Good Observations Buried Under Chaotic Writing
Unfortunately, this books reads rather like a gospel in that it has a few good ideas that quickly get buried under its more rambling anecdotes. The discussion on "nonundelows" is good, as is the deconstruction of "the hot peppers will give you stomach cancer" experiment. However, the book rapidly disintegrates into a largely incoherent attack on strawmen.

If you are looking for a reasoned, methodological analysis of why popular conceptions on food might be wrong, this is not the book to read. Glassner cheerfully rails against isolated Harvard studies, but he does not offer a good break-down on why one might reconsider a well researched paradigm like the "Harvard Food Pyramid." He extorts you to eat whatever you like, and provides a few studies that would back up reasons for doing so, but does not address the large bodies or research going to why you may or may not want to follow the Mediterranean model of eating.

Glassner is quite right about there being entirely too much emphasis on what not to eat in some circles. And certainly he is correct in that the fat-free movement has been shown to grounded on false premises (by those reviled folks at Harvard, no less... going back to their food pyramid). His "doctrine of naught" is an interesting idea, but one that has been explored more effectively by far more coherent authors. Even a short book like Guiliano's "Why French Women Don't Get Fat" provides a much more informative discussion on the topic.

Utter Rubbish
The author of this book makes many false assertions, baseless comparisons and claims, and in general, wrote a book that simply doesn't line up with either facts or common sense. If you really want a good book on the same topic, try In Defense of Food: An Eater's Manifesto.

MISREPRESENTATION OF SUBJECT
If you looked at the promotional pieces of the book you would think it was designed to help you make proper food selections. It doesn't. It is an attempted expose of the tricks of the food industry and conventional food wisdom;however, it does not tell you very much in the way of positive advice that you could use. Whatever is generally considered good like fruits and vegetables, the author puts down. Whatever is considered bad, like greasy cheeseburgers, he says is good.The book is not well thought out and gives the feeling that he JUST WANTS TO BE CONTROVERSIAL AND ACT LIKE HE IS AN INSIDER IN THE FOOD INDUSTRY.He is willing to bias his data to do that. For example, he says that diets make kid fat because kids on diets are statistically heavier than kids not on diets. Well Duh, why do you think they are on diets if they didn't have a tendency to be too heavy.Overall the book was an attempt at muckraking and while it had information in it, it wasn't information you could ever hope to use to improve your eating or make better food choices. ... Read more

Product Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing, and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, the seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry. ... Read more

Customer Reviews (1)

One of the Best
This book is a "must have" for any one who is interested in the meat industry.It provides much of the needed scientific background in one concise volume.I definately recommned it as a book to have on your shelf as a reference.I especially appreciate the fact that it covers some of the basic biochemical principles of muscle growth and postmortem muscle biology as well as some more applied food science concepts.For those who are interested in teaching an undergraduate class, it is probably a little too advanced, but is perfect for a graduate class. ... Read more

Product Description
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others.

Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers.

Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher.

An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.Amazon.com Review
Whether you're writing about medieval food or salt, radishesor Balinese cooking, you'll find an organization, publication, Website, or other aid for your research sandwiched between the covers ofGary Allen's Resource Guide for Food Writers. Allen's book isdivided into three sections. The first lists sources, includingfood-related library collections, organizations, Internet newsgroups,33 pages worth of periodicals (among them, Food InsectsNewsletter, Garlic Times, and Hive Lights), and evenmore of food-related Web sites. From there Allen moves onto interviewtechniques (hint: "writers should be quiet during interviews"),culinary reference works, writing guides, recipe formatting, andfood-writing courses and conferences. The book's final section lightson book proposals, markets, self- and Web publishing, agents,copyrights--even stock photography. One longs sometimes for somecritical evaluation of the resources listed, but what the book lacksin assessment it makes up for in sheer volume ofinformation. --Jane Steinberg ... Read more

Customer Reviews (1)

Good and plenty
This book is extremely thorough - a wealth of information. Gary Allen certainly did his homework. I write a food column and do freelance food writing -I'm always looking for any books for food writers. The ResourceGuide for Food Writers is very helpful. ... Read more

Product Description
Discusses the role of food, what it does and how it acts inside the body, through explanatory text and science activities. ... Read more

Customer Reviews (1)

Very interesting and fun!!!
I loved this book!It gave me such neat ideas that I can use for food experiments.It also was filled with interesting facts...I have learned so much about food and nutrients from this book.Anyone who enjoys learningabout the make-up of food will love this book. ... Read more

Product Description

Satisfy Your Appetite for Success
Choose from 55 of today's hottest food-related businesses-all under $5,000!

Leading you all the way, the experts at Entrepreneur take you into the flourishing food industry and present you with just the right ingredients for success. Choose from a menu of fresh, low-cost business opportunities, learn essential business basics, grasp industry need-to-knows and so much more!

• Choose from a diverse list of 55 surefire food-related businesses
• Quickly and efficiently get your business up and running for less than $5,000
• Master industry mandated standards including food safety, packaging and licensing
• Build a marketing plan that captures new and repeat customers
• Access top industry resources to stay on the cutting-edge
• Plan for expansion
• And more

You're on target for success-let us help you build your five-star future! ... Read more

Product Description
This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world.Providing comparative data for each vegetable presented, the Handbook of Vegetable Science and Technologydiscusses morphology, anatomy, taxonomy, and cultivarsdetails soil and climatic requirements, propagation, cultural practices, harvesting, and pest and disease controlexplains postharvest handling, including sorting, grading, packaging, and transportationdescribes the chemical constituents of each vegetable such as carbohydrates, proteins, vitamins, minerals, dietary fiber, and flavoring compoundsexamines low-temperature, controlled-atmosphere, and subatmospheric storage and the use of irradiation to improve shelf-lifeaddresses canning, freezing, drying, and dehydration as well as the processing of vegetables into value-added productsand more!Written by over 25 experts from North America and Asia, the Handbook of Vegetable Science and Technology is an indispensable resource for agricultural, food, and nutrition engineers and chemists; crop and food scientists and technologists; horticulturists; botanists; agriculturists; agronomists; plant pathologists; postharvest technologists; and upper-level undergraduate and graduate students in these disciplines. ... Read more

Product Description
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. ... Read more

Product Description
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated.From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities.J. Peter Clark provides that guidance in this complete volume.

Included are:
--A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs.
--Important, and in some cases unique, features of a food plant including focus on food safety. Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must be considered.Also considered are the support facilities that are equally essential to the safe production of food.
--An effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. The book explores the challenges of construction while maintaining safe and sanitary operations.
-- An approach and methodology that can be extended beyond the case studies presented in order to effectively plan development processes and make correct equipment selections.
--Project management and plant operations guidance to assist engineers who find themselves in the role of managing a design or construction process project, or of supervising a portion of a plant. Includes suggestions for effectively troubleshooting an unsatisfactory operation.

Key Features:
* Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations
* Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps
* Considers factors for both new plant construction and expansion of existing plants ... Read more

Product Description
In graphic novel format, follows the adventures of Max Axiom, a science teacher and super-cool super-scientist, as he explains the science behind Global Warming. ... Read more

Product Description
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program.Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HAACP and its applications concludes the coverage.This practical, industry-oriented reference explains the fundamental role of Quality Assurance and provides the knowledge required for establishing a Total Quality Management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry. ... Read more

Customer Reviews (1)

The Best
This is the best book on quality for the food industry I have come across. The writing is beautifully clear and easy to understand - so many of these books are mind-numbingly pedantic. As the title suggests, the author gives a "practical approach" to the issue of quality. Not only does he explain the concept of quality, he gives practical examples of how to achieve the best possible product. He emphasises training: from the line worker to upper management. He reminds us that quality requires a short-term economic investment, but in the long-term companies can avoid all-too-costly mistakes. Like all businesses, we have our share of management personnel who think they know everything - this book is a reminder to reconsider that premise. The willingness of upper management to establish basic quality guidelines and training is the most important factor in a company's success: it can engage every employee, promote a more dynamic and rewarding work environment and is simply cost-effective because it helps to avoid errors and costly re-calls.
The author covers all the tools of quality management and their practical applications. He thoroughly covers HACCP - why it is important, how to establish a HACCP program and when to call in a consultant. The section regarding audits is outstanding - the author explains the different types of audits, including the need for outside audits and gives practical examples of different product audits. Now, when it is time for an outside audit of our products, I can judge if the consultant is giving me all the information I need to know, is listing and rating any deviations and is recommending practical solutions. I have also initiated plans for increased training of our plant workers (short on-site HACCP and GMP courses, Better Process Control School, etc.) and am encouraging increased dialogue and training within management. Because my company is smaller, we cannot afford to hire the numbers of highly-trained professionals we really need, but I now know when to look for an expert consultant and how to apply their recommendations. I am already seeing striking improvements in the quality of our products and in the attitudes of our employees.
I recommend this book for all food professionals but especially for those directly involved with any type of processing. ... Read more

Product Description
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health. ... Read more

Product Description
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.

Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. ... Read more