Description
Chemistry and Hygiene of Food Gases, 1st ed. 2019
Chemistry of Foods Series
Authors: Laganà Pasqualina, Campanella Giovanni, Patanè Paolo, Assunta Cava Maria, Parisi Salvatore, Gambuzza Maria Elsa, Delia Santi, Coniglio Maria Anna
Language: EnglishSubjects for Chemistry and Hygiene of Food Gases:
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Pasqualina Laganà is a Biologist with a MSc from the University of Messina, Italy, and specialisations in General Pathology (1992) and Chemistry and Food Technologies (2000). Graduated in ‘Risks and disorders in the Work’ (1998) and in ‘Parasitology of Territory’ (2009), she has also obtained in 2013 a Master in ‘Epidemiology and Biostatistics’ (Università Cattolica del Sacro Cuore, Rome, Italy). Since 1996 she has been Adjunct Professor of General and Applied Hygiene, and Researcher at the Faculty of Medicine and Surgery at the University of Messina. Member of the Italian Society of Hygiene, Preventive Medicine and Public Health (S.It.I.), and the Italian Study Group Hospital Hygiene and Italian Foods Group. Member of the Sicilian Commission for the application of Legionella Guidelines since 2011, she is also the Responsible of Analysis within the Regional Reference Laboratory for clinical and environmental Legionella Surveillance (branch of Messina, Sicily) since 2012, and the Head of the Laboratory from October 2016 onwards. She is a member of the Editorial Board of several Journals, including the Journal of Clinical Microbiology and Biochemical Technology (JCMBT), Zeszyty Naukowe (Gdynia Maritime University, Poland), Global Drugs and Therapeutics (GDT) and EC Microbiology (ECMI). She is also a Referee for various international scientific journals and the author of 80 publications indexed in Medline and other databases.
Giovanni Campanella is graduated in Medicine and Surgery at the University of Messina (2011). He became a specialist in Hygiene and Preventive Medicine (2018). He is Member of the Italian Society of Hygiene, Preventive Medicine and Public Health (S.It.I.). During post-graduate School in Hygiene and Preventive Medicine he attended the Food Hygiene Laboratory and the Regional Laboratory for Environmental and Clinical Surveillance of the Legionella at the ‘AOU G Martin
Summarizes the role of food gases in the European food industry
Covers different applications of food gases in the food chain
Presents and analyzes the safety assessment of gases for food applications