Food Preservation, Quality Standard and Food Management Systems

Food preservation  on the other hand fundamentally aiming at minimizing post harvest losses of food while improving the shelf-life and value supplement. As food safety concerns started to surface with food borne illnesses, food safety management systems slowly progressed and developed to today's sophisticated levels. Food quality standards have benchmarked the required level of food quality criterion, linking the safety management systems to the desired quality. Considering the importance of quality standards and food management system in maintaining food safety and security abstracts are invited from the research outputs from these areas.

Food and water borne diseases are major public health problems worldwide and an important cause of malnutrition, in infants and young children. Food safety and quality management systems control food safety hazards and ensure safe food supplies for a well nourished and healthy nation. In addition, food safety and quality management often reduce post harvest losses and increase food availability to enhance food security. Integrating food safety and quality in food supply chains increases and sustains the supply of quality safe foods in internal markets.

  • Food contamination
  • Factors influencing HACCP implementation in the food industry
  • The implementation of a quality management standard in a food SME
  • Demand of Safe Food but Lack of FMS in Developing Countries
  • From farm to fork – ISO 22005 to systemize traceability of food and feed
  • Emerging technologies on quality improvement ISO 22000 – from intent to implementation
  • Emerging innovation in food analysis
  • Chromatography in food analysis
  • Detection of pathogens and allergen and other additives
  • Food quality and safety management systems: a brief analysis of the individual and integrated approaches

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