Food Analysis and Preservation

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more.

The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging, essential oils, chitosan, ozonation, irradiation, bacteriocins, etc.

This important book emphasizes the interrelationships between food analysis, food processing and preservation, and food microbiology, which will be invaluable for food scientists around the world.

Michael G. Kontominas, PhD, is Professor in the Department of Chemistry at the University of Ioannina, Greece. He has also worked as a Visiting Scholar at Rutgers University (New Jersey, USA), Michigan State University (USA), and Fraunhofer Institute in Germany, and as Visiting Professor in the Department of Chemistry at the University of Cyprus and the University of Patras, Greece. He has published over 150 research articles in peer-reviewed international journals focusing on food analysis, food preservation, food microbiology, and food packaging. In addition, he has co-authored two textbooks on food chemistry and food analysis. He is editor of the journals Food Microbiology and Food and Nutrition Sciences and an editorial board members of several international journals. He also is a consultant to the Greek food and packaging industry.