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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 and the role of governments in food chains.
The book will motivate readers to rethink how business is conducted in the food chain and proposes new strategies for companies in the food sector. It is a must-read for entrepreneurs and researchers who are active in the food chain network.
"The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes."--
Written From A "Farm-To-Fork" Perspective, Food Safety: Theory And Practice Provides A Comprehensive Overview Of Food Safety And Discusses The Biological, Chemical, And Physical Agents Of Foodborne Diseases. Early Chapters Introduce Students To The History And Fundamental Principles Of Food Safety. Later Chapters Provide An Overview Of The Risk And Hazard Analysis Of Different Foods And The Important Advances In Technology That Have Become Indispensable In Controlling Hazards In The Modern Food Industry. The Text Covers Critically Important Topics And Organizes Them In A Manner To Facilitate Learning For Those Who Are, Or Who May Become, Food Safety Professionals. Topics Covered - Risk And Hazard Analysis Of Goods - The Prevention Of Foodborne Illnesses And Diseases - Safety Management Of The Food Supply - Food Safety Laws, Regulations, Enforcement, And Responsibilities - The Pivotal Role Of Food Sanitation/Safety Inspectors Instructor Resources Powerpoint Presentations, Test Bank, And An Instructor'S Manual, Are Available As Free Downloads.
"Offers unique data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation."
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
"This book examines the public controversies surrounding lifestyle risks in the consumer society. Comparing news coverage of the globesity pandemic in Britain and the USA, it illustrates the way moral panic brought childrens food marketing to the centre of the policy debates about consumer lifestyles"--
This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary supplements are manufactured, marketed, sold, and used today. While the first few chapters focus on some background topics, the remaining chapters walk the reader through timeline of events, legislative actions, FDA proposed and final rules, and judicial decisions that led to our current dietary supplement regulatory framework. Interwoven in narrative are examples of the roles of science, social and public policy, politics, and popular media.
It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.
Commemorative Coca-Cola Bottles are a hot subject on the collectibles market. Most of the modern hobbleskirt commemorative Coca-Cola bottles have been produced since 1991, and the miniatures only since 1993. Because they are so recent and so widely available, many people are beginning to collect them. This is the first price guide ever written on the subject that includes color photographs. More than 1,100 color photographs have been used within eleven chapters, and a brief history of the bottles in the beginning will lead you through page after page of Coca-Cola bottle collecting delight. Every bottle from the 3-inch high miniature bottles to the tall 10-ounce bottles have been covered, following their production year by year. All of the details are here, including price ranges. This book is a must for all dealers, shop owners, and bottle collectors.
History | Food Studies A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.
This reference work examines the spectrum of technical, economic and institutional issues that will have to be resolved if maize seed industries are to succeed in reaching greater numbers of farmers. It includes ten thematic chapters followed by nine case studies.
Fear of Food is the story of how a campaign against one chemical, Alar, devastated apple growers from New York to Washington State, told for what it really was: A well-orchestrated effort to raise money and recruit supporters by frightened mothers with false alarms about apples and cancer. The fear of food, as author Andrea Arnold calls it, is one of the most serious collective panic attacks we as a nation have ever experienced. Its instigators, well-known interest groups and the news media, are threatening the agricultural productivity of the nation with highly exaggerated stories of " imminent hazards" that upon investigation turn out to be low-level risks already being removed by our regulatory agencies. Modern agriculture of the kind that feeds hundreds of millions of people cannot thrive without safe controls on the myriad of pests that decimate crops annually. Properly tested and approved pesticides are essential to our survival. By spreading false and misleading scare stories of exaggerated dangers from pesticides, the "instigators" could very well cause public panic and ill-conceived political measures that would destroy America's farm productivity- and the American farmer.
By 2050, the world's population is estimated to grow to 10 billion. To feed everyone, we will have to double our food production, to produce more food in the next 40 years than in the whole of the last 6,000. Changing the Food Game shows how our unsustainable food production system cannot support this growth. In this prescient book, Lucas Simons argues that the biggest challenge for our generation can only be solved by effective market transformation to achieve sustainable agriculture and food production. Lucas Simons explains clearly how we have created a production and trading system that is inherently unsustainable. But he also demonstrates that we have reason to be hopeful - from a sustainability race in the cocoa industry to examples of market transformation taking place in palm oil, timber, and sugarcane production. He also poses the question: where next? Provocative and eye-opening, Changing the Food Game uncovers the real story of how our food makes it on to our plates and presents a game-changing solution to revolutionize the industry.
This book demonstrates how the Thalidomide catastrophe of the 1960s and the BSE crisis of the 1990s led to regulatory regimes for pharmaceuticals and foodstuffs in Europe. However, the developmental paths of these regimes differ - and so does the efficiency and legitimacy of regulatory policy-making.
Responding to the real needs of developing countries, this manual redirects the focus on food inspection, and introduces the concept of modern and preventive risk-based food inspections -- rather than product-based. A guide for conducting inspections, and a training tool for inspectors. Also published in French and Spanish.
Exposure assessment is one of the four steps of microbiological risk assessment. This volume provides guidelines for the exposure assessment of microbiological hazards in food. It outlines the principles of exposure assessment as well as the data needed and approaches available for carrying out exposure assessment. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, including international scientific committees, governments and food regulatory agencies, scientists, food producers and industries.
AB InBev is today's uncontested world leader of the beer market. It represents over 20% of global beer sales, with more than 450 million hectolitre a year flowing all around the world. Its Belgian predecessor, Interbrew, was a success story stemming from the 1971 secret merger of the country's two leading brewers: Artois and Piedboeuf. Based on material originating from company and private archives as well as interviews with managers and key family actors, this is the first study to explore the history of the company through the nineteenth and twentieth centuries. The story starts in the mid-nineteenth century with the scientific breakthroughs that revolutionised the beer industry and allowed both Artois and Piedboeuf to prosper in a local environment. Instrumental in this respect were the respective families and their successive heirs in stabilizing and developing their firms. Despite the intense difficulties of two world wars in the decades to follow, they emerged stronger than ever and through the 1960s became undisputed leaders in the national market. Then, in an unprecedented move, Artois and Piedboeuf secretly merged their shareholding in 1971, though keeping their operations separate until 1987 when they openly and operationally merged to become Interbrew. Throughout their histories Artois, Piedboeuf, and their successor companies have kept a controlling family ownership. This book provides a unique insight into the complex history of these three family breweries and their path to becoming a prominent global company, and the growth and consolidation of the beer market through the nineteenth and twentieth centuries.
Over the course of the nineteenth century, factory slaughterhouses
replaced the hand-slaughter of livestock by individual butchers,
who often performed this task in back rooms, letting blood run
through streets. A wholly modern invention, the centralized
municipal slaughterhouse was a political response to the public's
increasing lack of tolerance for "dirty" butchering practices,
corresponding to changing norms of social hygiene and fear of
meat-borne disease. The slaughterhouse, in Europe and the Americas,
rationalized animal slaughter according to capitalist imperatives.
What is lost and what is gained when meat becomes a commodity? What
do the sites of animal slaughter reveal about our relationship to
animals and nature? Essays by the best international scholars come
together in this cutting-edge interdisciplinary volume to examine
the cultural significance of the slaughterhouse and its impact on
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.
Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and licensing is essential. Establishing appropriate internal policies from the outset can prevent companies from learning a costly and painful lesson in the courtroom. With Intellectual Property in the Food Technology Industry, currently the only book of its kind focusing specifically on the food industry, one will learn what to consider throughout the various creative phases of a product's lifespan from initial research and development initiatives through post-production. Readers will have an understanding of the intellectual property protections afforded to U.S. corporations, methods to pro-actively reduce potential problems, and guidelines for future considerations to reduce legal spending, prevent IP theft, and allow for greater profitability from corporate innovation and inventiveness.
This book explores globalization through a historical and
anthropological study of how familiar soft drinks such as Coke and
Pepsi became valued as more than mere commodities. Foster discusses
the transnational operations of soft drink companies and, in
particular, the marketing of soft drinks in Papua New Guinea, a
country only recently opened up to the flow of brand name consumer
goods. Based on field observations and interviews, as well as
archival and library research, this book is of interest to anyone
concerned about the cultural consequences and political prospects
of globalization, including new forms of consumer citizenship and
corporate social responsibility.
This collection of essays comprises a number of case studies from key wine-growing regions and countries around the world. The contributors focus on the development of the wine business and its overall importance and impact in terms of the regional and domestic economy and the international economy.
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