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This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.

This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.  Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements, organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation to distribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers is the guide for accreditation for food control laboratories. 

The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.Odors in the Food Industry, the second volume of the ISEKI-Food book series, discusses the diverse questions raised by odors in the food industry and the closely related Volatile Organic Compounds. Topics range from perception of the issue to implementation of regulations, from prevention of the problems to their possible treatment, through specific case studies and analysis methods illustrating the different measurement technologies. The goal is to raise future industrial decision-makers' awareness in odors and air pollution problems and present the appropriate tools to better apprehend and manage odors problems, should they ever be confronted with this type of situation whether as a victim or as a liableactor. About the EditorXavier Nicolay is a head researcher at the environmental department at the Institut Meurice in Brussels, Belgium. About the Series EditorKristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland.

Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "e;ISEKI-Food"e; is an acronym for "e;Integrating Safety and Environmental Knowledge Into Food Studies"e;. Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods.

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods.

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers.

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers.

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.