Strategies to Improve the Quality of Foods 1st Edition

Grab attention with a clear roadmap to better food quality: Strategies to Improve the Quality of Foods, 1st Edition by Jose Manuel Lorenzo delivers practical, science-backed guidance for professionals and students aiming to elevate product safety, shelf-life, and sensory appeal.

This authoritative volume blends contemporary food science with actionable methods—covering quality control systems, preservation and processing techniques, sensory evaluation, shelf-life extension, and regulatory compliance. Written in accessible language, it bridges laboratory research and production-floor realities so quality managers, R&D teams, and food technologists can quickly apply improvements across the supply chain. The book emphasizes measurable outcomes—reducing spoilage, optimizing formulation, and ensuring consistent consumer experience—making it a valuable reference for manufacturers, auditors, and educators.

Readers will find clear frameworks for setting quality metrics, designing validation protocols, and implementing HACCP-aligned practices. Real-world examples and comparative strategies help translate theory into results, whether you operate in artisan food production or large-scale manufacturing. Globally relevant, the insights support food industries across Europe, North America, Latin America, Asia and beyond, while also aligning with international regulatory trends and market expectations.

If you want a single, practical resource to transform food quality processes, Strategies to Improve the Quality of Foods (1st Edition) by Jose Manuel Lorenzo is an essential addition to your professional library. Order now to start improving product consistency, safety, and consumer satisfaction across your operations.

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