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Latest Food quality and safety systems. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system
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Regular articles to keep you up-to-date with what's happening in the food science community.
Controlling avoidance of food safety regulations in the meat packing industry
US government interaction in the meat and poultry industry, through the US Food Safety and Inspection Service, is necessary in order to regulate the safety of meat and poultry products. More...
Regular reports highlighting and discussing new, key food science papers.
Predictive modelling: a structured approach
The physical structure of a food can influence microbial behaviour within it and therefore has implications for predictive modelling. Microbial distribution and growth were studied in various chicken meat structures, and appropriate predictive models were identified. More...

Understanding the purchase of organic food – a theoretical framework from a psychological perspective
The Canary Islands’ wine sector: so much potential and so many threats
Black gold: a study of truffle growing in New Zealand

Starter cultures resist antimicrobial agents
Making a meal of maintaining balance
Measuring plum quality in the palm of your hand
Summaries of books recently featured in FSTA, written by specialist scientists.
Food quality and safety systems. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system
This training manual on food quality and safety systems focuses on food hygiene practices and the HACCP system. More...
 

Wennstrom's four factors of success. A simple tool to innovate healthy brands
GM food safety assessment tools for trainers
Nutrition and exercise concerns of middle age
 









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