Antimicrobials in Food Science and Technology 1st Edition

Capture the forefront of food safety with Antimicrobials in Food Science and Technology 1st Edition by Arti Gupta and Ram Prasad, a definitive guide for professionals and students navigating today’s complex food landscape. This authoritative volume blends scientific rigor with practical application to help you prevent spoilage, control pathogens, and extend shelf life across diverse food systems.

Discover clear explanations of antimicrobial mechanisms, comparisons of natural and synthetic agents, and real-world applications in processing, packaging, and preservation. Written for the global food industry—with specific relevance to India and emerging Asian markets—the book covers regulatory frameworks, risk assessment, detection methods, and strategies to combat antimicrobial resistance in food production.

Whether you’re a food technologist, quality assurance manager, researcher, or graduate student, you’ll value the book’s actionable insights: case studies, formulation tips, and guidance on integrating antimicrobials into HACCP and GMP programs. Richly referenced and technically robust, it bridges food microbiology theory and operational best practices to improve product safety and consumer confidence.

Make smarter decisions about preservation strategies, reduce spoilage-related losses, and stay compliant with evolving standards. Antimicrobials in Food Science and Technology is an essential resource for anyone committed to safer, longer-lasting foods in local and international markets.

Order your copy today to equip your team or coursework with the latest, practical knowledge on antimicrobials in food science and technology—trusted insight from Arti Gupta and Ram Prasad.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.