A new book by University of Lincoln academic, Mark Swainson, combines Food Science and Technology disciplines with high level management practice to advance the assurance of food quality, safety and legality in the UK’s largest industrial sector – Food Manufacturing.
As the world’s most vital industry, food manufacturing is complex, multifaceted and continuously scrutinised. Food scares and product recalls – on national and international scales – demonstrate the persistent challenge to identify, monitor and control all hazards (microbiological, chemical, physical & allergens) and also address the increasing criminal threats of food fraud, adulteration and contamination.
Mark Swainson is Deputy Head and Lead for Higher Education & Research at the National Centre for Food Manufacturing (NCFM), the University’s dedicated Food Manufacturing Centre operating within the College of Science.
Published and distributed by Elsevier – one of the world’s major providers of scientific, technical, and medical information – “Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector” is focused on this expansive and highly demanding subject area.
When asked about the new book Mark said: “I am very proud to have a book published in the Woodhead Publishing Series of Food Science, Technology and Nutrition – a series of books that has always been so widely respected by food industry practitioners, researchers and other stakeholders in the sector.”
Find out more about the National Centre for Food Manufacturing online.