This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces. -- Provided by publisher.

This unique book is a collection of articles published by the author in leading newspapers around the world. The papers focus on food chains and new concepts and ideas on how to increase competitiveness and value within the food and agricultural sectors. The book gives a comprehensive description of the food chain and suggests methods and tools that can be used by companies to re-structure their innovative market strategies. It discusses up-to-date trends, world food crises, integrated food chains and strategic planning for companies in the food sector. It also covers international investments.

Section I: Advances in Food Process EngineeringMicrowave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and ApplicationsDeepak Kumar , Ganti S. Murthy, and Gopal TiwariEmerging Drying Technologies for Agricultural ProductsChung Lim Law, Wan Ramli Wang Daud, and Arun S. MujumdarOsmo-Concentration of FoodsSujata Jena and H. DasMembrane Processing of Food MaterialsSatyanarayan Dev, Abid Hussain, and Vijaya RaghavanHigh Hydrostatic Pressure Processing of Food Materials

Indulge your senses in the irresistible fusion of food and technology with "Smart Food: How AI is Shaping Our Culinary Experiences".This exclusive Special Report by the seasoned traveller and tech columnist Keith Upton whisks you away on a tantalizing journey through the revolutionary world of algorithm-infused gastronomy. From the ultra-modern kitchens where robots whip up culinary masterpieces, to the data-driven farms that grow our ingredients, every aspect of our food experiences is gradually being reshaped by artificial intelligence. In this engaging, easy-to-digest guide, we cut through the technical jargon to focus on the mouth-watering prospects of AI in food. Through suspenseful explorations and scrumptious narratives, our aim is not just to inform, but to ignite your curiosity and appetite for the future. "Byte-sized Explorations: Understanding AI in the Culinary Scene" will introduce you to the basics of AI in food.Stride boldly into the future with "A Taste of Tomorrow: AI's Take on Food Trends and Diets".Unwrap the ethical implications in "Digesting the Data: Ethical and Privacy Considerations in AI-infused Food Systems".And these are just a few of the handpicked course of insights carefully curated in our detailed exploration.Be it food lover, tech enthusiast, restaurateur, or an inquisitive mind - this compelling read offers a slice of the pie for everyone. So, tuck in your napkins, it's time to taste the future!

Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass.

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status.