This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety.

Sabu Thomas, School of Chemical Sciences, Mahatma Gandhi University, India.

Visakh. P. M., School of Chemical Sciences, Mahatma Gandhi University, India.

Laura B. Iturriaga, Institute of Chemical and Environmental Sciences, National University of Santiago del Estero, Argentina.

Pablo Daniel Ribotta, Faculty of Science, University of Cordoba, Argentina.