STM publisher Elsevier has announced the addition of seven new books to its food science portfolio. These include Handbook of Food Allergen Detection and Control, edited by Simon Flanagan; High Throughput Screening for Food Safety Assessment, edited by Arun Bhunia, Moon Kim and Chris Taitt; and Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe, authored by David Denkenberger and Joshua Pearce.
Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers. Handbook of Food Allergen Detection and Control reviews current and emerging technologies, as well as issues such as safety, traceability, regulation and consumer attitudes. Editor Simon Flanagan, Senior Consultant, Food Safety at Reading Scientific Services Ltd., has worked in various sectors of the food industry for more than twenty years. His experience spans the beverage, agricultural and infant formula sectors.
High Throughput Screening for Food Safety Assessment summarizes the latest research and applications of sensor technologies for online and high-throughput screening of food. It is a comprehensive reference for R&D and quality control managers in the food and biosensor industries; food engineers working on the development of detection methods; microbiologists and regulatory agencies; and postgraduate researchers and academics with a research interest in the field.
The third book, Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe, written by David Denkenberger and Joshua Pearce, presents a scientific approach to the practicalities of planning for long-term interruption to food production.
The seven new food science books are: Handbook of Food Allergen Detection and Control by Simon Flanagan; High Throughput Screening for Food Safety Assessment by Arun Bhunia, Moon Kim and Chris Taitt; Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe by David Denkenberger and Joshua Pearce; Crop Physiology: Applications for Genetic Improvement and Agronomy,2nd Edition by Victor Sadras and Daniel Calderini; Flavour Development, Analysis and Perception in Food and Beverages by J. K. Parker, Stephen Elmore, Lisa Methven and Marie José; Handbook of Natural Antimicrobials for Food Safety and Quality by Matt Taylor; and Whisky: Technology, Production and Marketing, 2nd Edition by Inge Russell and Graham Stewart.
The books are available on the Elsevier Store and on ScienceDirect, Elsevier's full-text scientific database offering journal articles and book chapters from over 2,200 peer-reviewed journals and more than 25,000 book titles.
