Description
Chemicals in the Food Industry, 1st ed. 2020
Toxicological Concerns and Safe Use
Chemistry of Foods Series
Authors: Chaib Rachid, Barone Michele
Language: EnglishSubjects for Chemicals in the Food Industry:
70 p. · 15.5x23.5 cm · Paperback
Description
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RachidChaib is a Professor at the Département Génie des Transports at the University Constantine 1 (University of Mentouri Brothers), Algeria, and is currently a Research Director at the Laboratory of Transport and Environment Engineering, and head of a research team in the university’s Industrial Hygiene & Safety sector. He has taught at various Algerian universities since 1984, and has published six books, more than 140 communications, and over 60 papers, including Study of Drain Barrier Effect on Hydrocarbons Hazards in the Journal of Failure Analysis and Prevention.
Michele Barone is an experienced consultant working in the field of food science and technology, and restoration chemistry. His work focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training). He has published a number of books including Quality Systems in the Food Industry, SpringerBriefs in Chemistry of Foods.
Outlines the use of chemicals in food production, packaging, and quality control
Analyses toxicological risks and safety management in the food and beverage industry
Explores the future of chemicals in food production