Description

This e-book aims to compile advances in the area of food manufacturing including

packaging to address issues of food safety, quality, fraud, and how these processes (new

or old) could affect the organoleptic characteristics of foods, with the aim to promote

consumers' satisfaction. Moreover, food supply issues are explored. New and improved

technologies are employed in the area of food manufacturing to address consumer

needs in terms of quality and safety. The issues of research and development should be

taken into account seriously before launching a new product onto the market. Finally,

food fraud and authenticity are very important issues, and the food industry should focus

on addressing them.