Discusses functional and economical chemicals used in processing foods and on raw and agricultural products; classification and profiles of pathogens ingested in foods, beverages, and drinking water; the application of biotechnology in food processing and related areas; product categories, such as fruits and vegetables, meat and poultry, bakery products, and alcoholic beverages; the U.S. government's recommended nomenclature for food fishes; safety of workers in food processing plants; sanitation in food processing; and laws and regulations governing the safety and economic attributes of domestic and imported food products. Can be used by professionals in government, industry, and academia as well as students and instructors in food science, technology, engineering and related fields.
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