Book Description

From the Back Cover The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re-discover how to manage shelf life of foods looking at definitions, regulations, responsibilities, and the important task of determining the shelf life of food products. Separated into three sections, Shelf Life offers guidance on and answers to questions every person involved with food products should ask. It considers the mechanisms of food deterioration and the factors that can influence shelf life of foods and offers examples of how to determine the length of shelf life for different products. Dominic Man writes as a recognised expert with proven experience in this field, and enables any reader to tackle day to day problems related to shelf life of foods. Discussing the close relationship between food safety and shelf life this book is an essential resource for all food industry professionals and scholars who need to gain an overview of this extremely important subject. The book will appeal to senior students of food science and technology and related disciplines, and to practising food professionals such as product developers and quality assurance technologists. Concise, easy-to-use, quick reference book. Enable user to gain a quick working knowledge of Shelf Life. Written by an expert in the field with proven experience. Part of the exciting new series 'Food Industry Briefing'. Read more About the Author Dominic Man is a food scientist with 40 years? experience in technical development and food safety and quality management in the UK food industry. He has worked for a number of food companies covering product categories of frozen foods, chilled ready meals and ambient cakes, pastries and biscuits. He has conducted academic research in HACCP, sensory evaluation, stability of water-soluble vitamins, and currently, long-term storage properties of green teas. He has successfully managed government-industry funded KTP projects, and carried out consultancy work for the industry. He is a part-time lecturer at London South Bank University and a consultant of its London Food Centre. Read more