FOOD MANUFACTURING: AN OVERVIEW.Written by Tim Hutton This article is about Tim Hutton, the musician. See Timothy Hutton for the Academy-award winning actor.Tim Hutton’s musical career began in the early 80’s playing drums and bass for two bands, The Mob and Zounds, on the anarchist punk label Crass Records, and Published 2001 Softcover 118 Pages Price: [pound]34.00 (UK:Campden&Chorleywood Food Research Association Group) This book is volume three of Campden & Chorleywood Food Research Association Group's 'Key Topics in Food Science and Technology' series. This series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guides to specific aspects of food science and technology. The proliferation in choice facing the food shop per has been paralleled by the increasing sophistication so·phis·ti·cate v. so·phis·ti·cat·ed, so·phis·ti·cat·ing, so·phis·ti·cates v.tr. 1. To cause to become less natural, especially to make less naive and more worldly. 2. of the food supply chain, with industrialisation Noun 1. industrialisation - the development of industry on an extensive scale industrial enterprise, industrialization manufacture, industry - the organized action of making of goods and services for sale; "American industry is making increased use of of food production and preservation an inextricable in·ex·tri·ca·ble adj. 1. a. So intricate or entangled as to make escape impossible: an inextricable maze; an inextricable web of deceit. b. part of the general development of the industrial world. For many foods, the hygienically hy·gi·en·ic adj. 1. Of or relating to hygiene. 2. Tending to promote or preserve health. 3. Sanitary. hy packed end- product, attractively presented in the modern food store, almost belies the 'crude' biological origin of the raw materials. It also belies the extensive effort required to make the food safe and palatable and to prevent, or slow down, its inevitable biological and chemical deterioration. This volume is intended only as a brief introduction - as a lead-in to the many detailed texts that already exist and is not intended as an in-depth review. What this volume does is present an overview of food manufacturing in the context of the modern food supply chain and the changing market. It describes what food is, highlights some of the technical constraints faced by food companies and describes how these sit alongside technological innovation and the long established principles of food preservation food preservation, methods of preparing food so that it can be stored for future use. Because most foods remain edible for only a brief period of time, people since the earliest ages have experimented with methods for successful food preservation. . Chapter Titles: Introduction- Food in perspective; Food preservation and processing technologies; Food packaging issues; Food safety hazards; Food quality attributes; Quality assurance and quality control; Food legislation and regulation |
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