Overview

Written from a 'farm-to-fork' perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry. The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals.

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9780763785567

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Dr. Knechtges is an environmental health specialist/biologist, and a retired Naval Officer and former federal employee. He has over 30 years of combined experience directing research and development (R&D) programs, managing public health and hazard control programs within the U.S. and overseas, and teaching graduate and undergraduate level courses. Dr. Knechtges currently has academic appointments at East Carolina University, where he is responsible for developing and teaching courses in food safety, biological safety, system safety, fundamentals of environmental health, and other subjects. He is a registered environmental health specialist (R.E.H.S.) and has been a member of the National Environmental Health Association for over'30 years. His publication history and writing experience include journal articles, technical reports, strategic plans, and intelligence documents.

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