Biosensors in: Handbook of Food Safety Engineering

Abstract

Food safety engineering is an emerging multidisciplinary field of applied physical sciences combining engineering knowledge and skills with food microbiology and safety. It aims to develop various processing techniques and hurdles in complex processes that are capable of addressing food safety challenges, with minimum alteration in food quality and nutritional value. Although in today�s competitive market, the food industry has strived to provide a wide variety of products with enhanced shelf-life, functionality and quality attributes in order to meet versatile consumer demands, concerns about food safety is still overwhelming among consumers, retailers, and the food industry. Such concerns accentuate the rapid developments in the specialisation of food safety engineering, as in recent years, it has become clear that engineering approaches and methods play a critical role in the development and application of rapid and reliable techniques for microbial pathogen detection and inactivation. Therefore there is an urgent need for a book devoted to this emerging area.

In order to meet the market demands, it is timing to publish Handbook of Food Safety Engineering. The book is divided into four parts, which begins with Part I detailing the principles of food safety including microbial growth and modelling, followed by Part II covering new food safety detection methods. Part III and Part IV discussing various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. The book is concluded with Part IV on food safety management systems such as GMP, SSOP, HACCP and ISO22000.

As the first book in the subject area, Handbook of Food Safety Engineering is written by the most active international peers in the subject area with both academic and professional credentials. The book is intended to provide the engineer and technologist working in research, development, and operations in the food industry with critical and readily accessible information on the art and science of the emerging food safety engineering. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.