This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.

Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used.

Innovation has moved through a range of revolutionary epochs, but there is no clear picture of how, or if, innovation can be managed. This single, coherent volume that outlines the theory and practices related to innovation, offering a critical assessment of the strengths and weaknesses of different approaches, backed up with empirical evidence.

Food is essential to our sense of place and our sense of self, but today as fast food nation meets the slow food movement and eating locally collides with on-demand arugula our food habits are shifting. Food examines and imagines these changes, with projects by writers and artists that explore the cultural and emotional resonance of food, from the everyday Dada of mashed potatoes and Jell-O to the rocket science of food eaten by astronauts in space.

We don’t think much about how food gets to our tables, or what had to happen to fill our supermarket’s produce section with perfectly round red tomatoes and its meat counter with slabs of beautifully marbled steak. We don’t realize that the meat in one fast-food hamburger may come from a thousand different cattle raised in five different countries. In fact, most of us have a fairly abstract understanding of what happens on a farm.

The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects.