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First multi-year cumulation covers six years: 1965-70.
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
In the time since the second edition of The ACS Style Guide was published, the rapid growth of electronic communication has dramatically changed the scientific, technical, and medical (STM) publication world. This dynamic mode of dissemination is enabling scientists, engineers, and medicalpractitioners all over the world to obtain and transmit information quickly and easily. An essential constant in this changing environment is the requirement that information remain accurate, clear, unambiguous, and ethically sound.This extensive revision of The ACS Style Guide thoroughly examines electronic tools now available to assist STM writers in preparing manuscripts and communicating with publishers. Valuable updates include discussions of markup languages, citation of electronic sources, online submission ofmanuscripts, and preparation of figures, tables, and structures. In keeping current with the changing environment, this edition also contains references to many resources on the internet.With this wealth of new information, The ACS Style Guide's Third Edition continues its long tradition of providing invaluable insight on ethics in scientific communication, the editorial process, copyright, conventions in chemistry, grammar, punctuation, spelling, and writing style for any STMauthor, reviewer, or editor. The Third Edition is the definitive source for all information needed to write, review, submit, and edit scholarly and scientific manuscripts.
A Chemistry background prepares you for much more than just a laboratory career. The broad science education, analytical thinking, research methods, and other skills learned are of value to a wide variety of types of employers, and essential for a plethora of types of positions. Those who are interested in chemistry tend to have some similar personality traits and characteristics. By understanding your own personal values and interests, you can make informed decisions about what career paths to explore, and identify positions that match your needs. By expanding your options for not only what you will do, but also the environment in which you will do it, you can vastly increase the available employment opportunities, and increase the likelihood of finding enjoyable and lucrative employment. Each chapter in this book provides background information on a nontraditional field, including typical tasks, education or training requirements, and personal characteristics that make for a successful career in that field. Each chapter also contains detailed profiles of several chemists working in that field. The reader gets a true sense of what these people do on a daily basis, what in their background prepared them to move into this field, and what skills, personality, and knowledge are required to make a success of a career in this new field. Advice for people interested in moving into the field, and predictions for the future of that career, are also included from each person profiled. Career fields profiled include communication, chemical information, patents, sales and marketing, business development, regulatory affairs, public policy, safety, human resources, computers, and several others. Taken together, the career descriptions and real case histories provide a complete picture of each nontraditional career path, as well as valuable advice about how career transitions can be planned and successfully achieved by any chemist.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr