Quality (philosophy)

Engineering

Philosophy

Off the shelf

Biology

Food science

Food processing

Manufacturing engineering

Business

Food packaging

Epistemology

Environmental science

Active packaging

Shelf life

Food quality

Journal of Nutrition Education and Behavior

I will start this review in a similar fashion to the last food science book I reviewed for JNEB. 1 Kolasa K.M. Innovations in Traditional Foods [New Resources for Nutrition Educators]. J Nutr Educ Behav. 2020; 52: 199 Abstract Full Text Full Text PDF Google Scholar You might wonder why this book on food quality and shelf life, written for food professionals, food scientists, and technologists (who are working with food processing, preservation, and quality), as well as those interested in the development of innovative food products is being reviewed. For nutrition educators who are interested in food systems, sustainability, and promoting the consumption of minimally processed foods, this could provide an understanding of what is possible for the food industry to deliver now and in the near future.

Food Quality and Shelf Life