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Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand. Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis. Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism - "a clear and present danger" - and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world's oceans. In a special late chapter - written only three months before publication - the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu. Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis. Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.

Food science and technology --- voedingsleer

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Economic law --- Food science and technology

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Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions. Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.

Food science and technology --- voedingschemie --- voedingstechnologie --- voedingsleer

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The development of materials for any replacement or regeneration application should be based on the thorough understanding of the structure to be substituted. This is true in many fields, but particularly exigent in substitution and regeneration medicine. The demands upon the material properties largely depend on the site of application and the function it has to restore. Ideally, a replacement material should mimic the living tissue from a mechanical, chemical, biological and functional point of view. Of course this is much easier to write down than to implement in clinical practice. Mineralized tissues such as bones, tooth and shells have attracted, in the last few years, considerable interest as natural anisotropic composite structures with adequate mechanical properties. In fact, Nature is and will continue to be the best materials scientist ever. Who better than nature can design complex structures and control the intricate phenomena (processing routes) that lead to the final shape and structure (from the macro to the nano level) of living creatures? Who can combine biological and physico-chemical mechanisms in such a way that can build ideal structure-properties relationships? Who, else than Nature, can really design smart structural components that respond in-situ to exterior stimulus, being able of adapting constantly their microstructure and correspondent properties? In the described philosophy line, mineralized tissues and biomineralization processes are ideal examples to learn-from for the materials scientist of the future.

Engineering sciences. Technology --- Food science and technology --- voedingschemie --- voedingstechnologie --- ingenieurswetenschappen

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General microbiology --- Food science and technology --- microbiologie --- voedingsleer