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Food Regulation
Featuring case studies and discussion questions, this textbook – with revisions addressing significant changes to US food law – offers accessible coverage appropriate to a wide audience of students and professionals. Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulation Focuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s Contains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense Features case studies and discussion questions about application of law, policy questions, and emerging issues
Food Regulation
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others.
Food Fraud Prevention
This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strate...
Alternatives to Conventional Food Processing 2nd Edition
This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.
Packaging for Nonthermal Processing of Food
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal pr...
Theory and Reality in Public International Law
This edition of the work regarded as a modern classic in the field of international law corresponds to the third French edition in which the author updates his attempt "to increase the authority of international law by bringing back into it the values upon which it was founded." While this edition remains faithful to the ideas expounded in earlier versions, the author included new currents of thought in judicial practice and doctrine. These relate chiefly to the development of international organization, to the progress of codification, and to the decisions of the International Court of Justice. Originally published in 1968. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
Food Law in the United States
This is the first comprehensive legal treatise on US food law for lawyers, judges, students, and consumer advocates.
Economics, Ethics, and Public Policy
Years have passed since the end of the War of the Lance. The people of Ansalon have rebuilt their lives, their houses, their families. The Companions of the Lance, too, have returned to their homes, raising children and putting the days of their heroic deeds behind them. But peace on Krynn comes at a price. The forces of darkness are ever vigilant, searching for ways to erode the balance of power and take control. When subtle changes begin to permeate the fragile peace, new lives are drawn into the web of fate woven around all the races. The time has come to pass the sword ? or the staff ? to the children of the Lance. They are the Second Generation. An all-new audiobook edition of a classic Dragonlance novel. This book of five novellas bridges the gap between the Chronicles and Legends trilogies and Dragons of Summer Flame. While detailing their adventures, The Second Generation also sets up key events and characters in future Dragonlance novels.
Food Myths
Even though we have access to more medical and health information than ever before, food and nutrition continually faces the challenge of misinformation and misconceptions. Do vegetarians live longer? Are thin people healthier than fat ones? Is sugar our enemy? Wht's better, butter or margarine? Do adults need to drink milk? Is sea salt better for you than regular salt? Does detoxing clear your body out? Are foods labelled as 'natural' healthier for you? These are just some of the thoughts we tackle in this carefully researched, practical guide to food myths. This book goes behind food labeling and packaging to present the facts in language everyone can understand.
Genetic Modification and Food Quality
The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are identified and transferred to appropriate organisms, and they are cleared by the regulatory authorities. However, the technique has its critics who claim that modification of the genome of the plant (or animal) in this way may pose unknown and unacceptable risks to the human consumer. Genetic Modification and Food Quality: A Down to Earth Analysis is the first comprehensive text on how GM production methods influence the quality of...
