Search Results for management - Narrowed by: Food industry and trade.

Allergen Management in the Food Industry.

2024-05-16T01:01:55Z

by Boye, Joyce I.
Call Number 664.07
Publication Date 2011
Summary This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
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A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread.

2024-05-16T01:01:55Z

by Hill, Victoria.
Call Number 664
Publication Date 2014
Summary This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
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Supply chain management for sustainable food networks / edited by Eleftherios Iakovou, Dionysis Bochtis, Dimitrios Vlachos, Dimitrios Aidonis.

2024-05-16T01:01:55Z

by Iakovou, Eleftherios, editor.
Call Number 664.00687 SUP
Publication Date 2016
Format: Electronic Resources
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Food supply chain management : issues for the hospitality and retail sectors / edited by Jane F. Eastham, Liz Sharples, Stephen D. Ball.

2024-05-16T01:01:55Z

by Ball, Stephen D.
Call Number 647.94068 FOO
Publication Date 2001
Format: Books

Jeff Broadhurst : Eat'n Park / [produced by Prendismo].

2024-05-16T01:01:55Z

by Broadhurst, Jeff, interviewee.
Call Number XX(272709.1)
Publication Date 2015
Summary Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
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The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.

2024-05-16T01:01:55Z

by Kinton, Ronald.
Call Number 647.95 KIN
Publication Date 1999
Format: Books

Food service facilities [electronic resource].

2024-05-16T01:01:55Z

by Kumar, S.
Call Number 647.95 KUM
Publication Date 2008
Format: Electronic Resources
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Handbook of Food Factory Design.

2024-05-16T01:01:55Z

by Baker, Christopher G. J.
Call Number 664.02
Publication Date 2014
Summary The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.
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Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

2024-05-16T01:01:55Z

by Foskett, David, 1951-
Call Number 647.95 FOS
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

Practical guide to vegetable oil processing / Monoj Gupta.

2024-05-16T01:01:55Z

by Gupta, Monoj K.
Call Number 664.36 GUP
Publication Date 2008
Format: Electronic Resources
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Emerging technologies for promoting food security : overcoming the world food crisis / edited by Chandra Madramootoo.

2024-05-16T01:01:55Z

by Madramootoo, Chandra Alastair, 1954- editor.
Call Number 338.19 EME
Publication Date 2016
Summary "Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses."--Provided by publisher.
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Fundamentals of food processing and technology [electronic resource] / by Wilbur A. Gould.

2024-05-16T01:01:55Z

by Gould, Wilbur A., 1920-2005
Call Number 664.02 GOU
Publication Date 2013
Summary This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today's food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.
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Sustainability in agriculture [electronic resource] / editors, R.E. Hester and R.M. Harrison.

2024-05-16T01:01:55Z

by Hester, R. E. (Ronald E.)
Call Number 338.1 SUS
Publication Date 2005
Summary This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. World trade in agriculture, with its massive subsidies, restrictive barriers, international collaboration and competition, and the livelihoods of millions of farmers worldwide at stake, is an emotive subject that often provokes heated debate. So how can sustainability in agriculture be addressed whilst taking these issues into account? Sustainability in Agriculture presents an authoritative and balanced overview of many of the key factors that impact upon world agricultural practices. The aim is to throw light on the subject and so generate informed and rational discussion of the topics which so often generate powerful emotions. Fully referenced, and with sources of further reading given, the contributions from experts from around the globe cover: *Free trade *Fair and unfair trade *GM crops *The use of pesticides *Change in land use and sustainable development *Economic consequences of recent changes in the Common Agricultural Policy of the European Union A balanced analysis of risks and benefits is also provided, taking into account the economic and social impacts as well as the science of the novel practices discussed. The timeliness of this book, discussing as it does many hotly debated issues, make it essential reading for all those having an interest in the future of agriculture worldwide, but especially farmers and students of farming, environmental scientists, government agencies and policy makers. Cover image courtesy of Professor Jules Pretty.
Format: Electronic Resources
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Food Science Research Summaries. Volume 3 [electronic resource].

2024-05-16T01:01:55Z

by Cacioppo, Lucille Monaco.
Call Number 664
Publication Date 2014
Summary This book compiles research summaries from a number of different focuses in the important field of food science.
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Why calories count [electronic resource] : from science to politics / Marion Nestle and Malden Nesheim.

2024-05-16T01:01:55Z

by Nestle, Marion.
Call Number 613.2
Publication Date 2012
Summary Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are fundamental to our understanding of diet and food, weight gain, loss, and obesity, Nestle and Nesheim sort through a great d.
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent.

2024-05-16T01:01:55Z

by Varghese, Suni Mary.
Call Number 664.00954
Publication Date 2022
Format: Electronic Resources
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Handbook of Sustainability for the Food Sciences [electronic resource].

2024-05-16T01:01:55Z

by Morawicki, Rubén O.
Call Number 664.024
Publication Date 2011
Summary Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part
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10 principles of food industry sustainability [electronic resource] / Cheryl J. Baldwin.

2024-05-16T01:01:55Z

by Baldwin, Cheryl J.
Call Number 664.00684 BAL
Publication Date 2015
Summary Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources,
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Managing Agricultural Enterprises : Exploring Profitability and Best Practice in Central Europe.

2024-05-16T01:01:55Z

by Bryła, Paweł.
Call Number 664
Publication Date 2017
Format: Electronic Resources
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Food processing technology : principles and practice / P.J. Fellows.

2024-05-16T01:01:55Z

by Fellows, P. (Peter), 1953-
Call Number 664 23
Publication Date 2017 2016
Summary Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.
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Development of Science and Technology of Food Resources.

2024-05-16T01:01:55Z

by Wu, Wenbiao.
Call Number 664
Publication Date 2017
Format: Electronic Resources
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Geographies of food : an introduction / Moya Kneafsey, Damian Maye, Lewis Holloway, Mike Goodman.

2024-05-16T01:01:55Z

by Kneafsey, Moya, author.
Call Number XX(297158.1)
Publication Date 2021
Summary What is the future of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social inequality? This textbook engages with this question, and considers the complex relationships between food, place, and space, providing students with an introduction to the contemporary and future geographies of food and the powerful role that food plays in our everyday lives. Geographies of Food explores contemporary food issues and crises in all their dimensions, as well as the many solutions currently being proposed. Drawing on global case studies from the Majority and Minority Worlds, it analyses the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in a British or US supermarket, to food insecurity in Sub-Saharan Africa, to the high-level political negotiations at the World Trade Organization and the strategies of giant American and European agri-businesses whose activities span several continents. With over 60 color images and a range of lively pedagogical features, Geographies of Food is essential reading for undergraduates studying food and geography.
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Green Technologies in Food Production and Processing.

2024-05-16T01:01:55Z

by Boye, Joyce.
Call Number 664.00286
Publication Date 2012
Summary Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
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Food Processing Technology : Principles and Practice.

2024-05-16T01:01:55Z

by Fellows, P. J.
Call Number 664
Publication Date 2022
Format: Electronic Resources
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Megatrends in Food and Agriculture : Technology, Water Use and Nutrition.

2024-05-16T01:01:55Z

by Traitler, Helmut.
Call Number 664
Publication Date 2017
Format: Electronic Resources
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