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Chemical Analysis of Foods: An Introduction
Understand the role and importance of food analysis in food and drink safety and quality assurance
Big decisions are made on the basis of food analysis. Is the food safe? Are the declarations of ingredients, nutritional and other information correct? Does the product or ingredient conform to specifications agreed between the retailer, manufacturer and/or supplier?
Often, these and many other questions can only be answered through chemical analysis. If this is not done properly, then wrong decisions might be made, wasting considerable amounts of material and energy, or worse still, compromising food safety.
This book explains chemical analysis of food in relation to those issues that are addressed on a day-to-day basis by industry, government and enforcement authorities: including food safety, food quality, trading agreements and regulatory compliance.
Aimed at non-specialists within industry, education and enforcement, the emphasis is on the use and importance of analyses, though it explains the principles of the main methods used and outlines why many analyses are more complicated than might appear at first glance. Throughout it emphasises the importance of using the right approach to get the right result.
This book has been published by Campden and Chorleywood Food Research Association (CCFRA) as part of their ‘Key Topics in Food Science and Technology’ series, with funding from the VAM programme.
Click here for further information or to purchase a copy of this book, or contact:
Mrs Carol Newman
CCFRA, Chipping Campden, Gloucestershire, GL55 6LD
Tel: +44 (0)1386 842048
Fax: +44 (0)1386 842100
- Author - Jones L
- Reference Number - ISBN 0-905942-72-8
Last modified on
28 September 2007.