STM publisher Elsevier has announced the publication of the latest edition of Handbook of Hygiene Control in the Food Industry, an authoritative reference on food safety and quality. Elsevier also introduced 11 additional food science and safety books, showcased as part of its rapidly growing food science portfolio in booth # 3631 at IFT16 Expo, the annual meeting of the Institute of Food Technologists, July 16-19 in Chicago, IL.
Edited by Huub Lelieveld, Domagoj Gabric and John Holah, the second edition of the Handbook of Hygiene Control in the Food Industry presents the latest research and development in the field of hygiene, including a broad range of the microbiological risks associated with food processing. The book provides practical hygiene-related solutions for food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease. It also features the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance.
In order to meet content needs in food science and safety, Elsevier uses proprietary tools to identify the gaps in coverage of the topics. Editorial teams strategically fill those gaps with content written by key influencers in the field, giving students, faculty and researchers the content they need to answer challenging questions and improve outcomes. These new books, which will educate the next generation of food scientists and provide critical foundational content for information professionals, are key examples of how Elsevier is enabling science to drive innovation.
Brought to you by Scope e-Knowledge Center, a world-leading provider of metadata services, abstraction, indexing, entity extraction and knowledge organisation models (Taxonomies, Thesauri and Ontologies).
