This is the first volume in the four-volume set, "Food Production and Food Industry". Researchers continually strive to ensure better quality and safer food for populations globally. These volumes bring together high-quality research in issues of food production and food safety, giving the reader a thorough understanding of the latest trends and advances in these areas. The key areas of focus are: mycotoxins in food in the developing world; analytical methods for assessing food quality, such as Raman spectroscopy; issues in industrial food production, such as processing of fruit to improve health and new issues in food packaging; new production technologies and nanotechnologies; emerging research in organic farming, such as health benefits and weed management; new trends in food engineering control; current research into food additives for health, stabilization and preservation; social and health aspects of industrial food production; and economic and market considerations, such as consumer attitudes towards organic foods. The very wide-ranging nature of the research collected ensures the volumes will be useful for students and researchers in food sciences, nutrition and the study of the food industry. "Food Production and Food Industry" will also be an excellent resource for professionals engaged in policy-making and food regulation.
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