Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New in this edition:

Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control...

This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations.

The book offers a succinct overview of key topics and core concepts for food scientist, quality managers, and others who need to understand the regulation of food in the U.S. This book was designed and modeled after a six-week introduction to food law course currently taught at Northeastern University.

Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.