Guide to Food Laws Regulations - Curtis
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  • Gebundenes Buch

For both the student food scientist and the experienced professional, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation--from that for labeling to additives to inspection. Based on a popular Internet course, Food Laws and Regulations informs the student as to the significance, range, and background of food laws and gives tools for finding the most current regulations. Food Laws and Regulations has been written by scientists for scientists, recognizing that legal research and the organization of legal source material differs from that in…mehr

Produktbeschreibung
For both the student food scientist and the experienced professional, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation--from that for labeling to additives to inspection. Based on a popular Internet course, Food Laws and Regulations informs the student as to the significance, range, and background of food laws and gives tools for finding the most current regulations. Food Laws and Regulations has been written by scientists for scientists, recognizing that legal research and the organization of legal source material differs from that in the sciences. Students and professionals in food science and technology, chemistry, biosytems engineering, food animal production and medicine, agribusiness, and other closely related fields will want to keep this sourcebook close at hand.
  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 242
  • Erscheinungstermin: 26. August 2005
  • Englisch
  • Abmessung: 235mm x 157mm x 18mm
  • Gewicht: 551g
  • ISBN-13: 9780813819464
  • ISBN-10: 0813819466
  • Artikelnr.: 21357634
Autorenporträt
PATRICIA A CURTIS, is professor and director of the Poultry Products Safety & Quality Peaks of Excellence Program, Department of Poultry Science, Auburn University. She also is the approved lead instructor and accredited course provider, International Meat and Poultry HACCP Alliance.Contributions by Wendy Dunlap (Sealed Air Corporation), Ted Feitshans (North Carolina State University), and Brooke Caudill (Auburn University). Chapter on religious food law by Joe Regenstein (Cornell University), Muhammad M. Chaudry (Islamic Food and Nutrition Council), and Carrie E. Regenstein (University of Wisconsin, Madison).