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Food Microbiology & Safety

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Food Microbiology & Safety

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Essential Microbiology and Hygiene for Food Professionals

Published:

April 27, 2012

Author(s):

Sibel Roller

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Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the …

Paperback

$39.95

Fundamental Food Microbiology, Fourth Edition

Published:

October 08, 2007

Author(s):

Bibek Ray; Arun Bhunia

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Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of …

Hardback

$81.95

Principles of Food Toxicology

Published:

September 27, 2007

Author(s):

Tõnu Püssa

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While food is an essential source of energy, nutrients, building materials, and even pleasure, it also contains compounds that can potentially evoke greater or lesser health disorders. Toxins can originate from the raw materials or invade during processing, transportation, and storage. They can be …

Hardback

$85.95

Food Microbiology Laboratory

Published:

September 29, 2004

Author(s):

Lynne McLandsborough

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In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab …

Paperback

$67.95

Introduction to Toxicology and Food

Published:

July 30, 2002

Author(s):

Tomris Altug

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With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and …

Hardback

$85.95

Food Safety and Toxicity

Published:

September 26, 1996

Editor(s):

John De Vries

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Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is …

Hardback

$125.95

Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

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