Quality Control in Fruit and Vegetable Processing 1st Edition

Quality Control in Fruit and Vegetable Processing, 1st Edition by Megh R. Goyal delivers a clear, practical roadmap for ensuring safety, consistency, and shelf-life in fresh and processed produce. Ideal for quality managers, food scientists, students, and industry professionals, this authoritative volume blends science with actionable strategies to raise standards across the supply chain.

Start with essential principles of postharvest handling, microbial control, and hygienic design, then move into detailed discussions of HACCP, Good Manufacturing Practices (GMP), and modern analytical methods. The book covers critical topics such as cold chain management, packaging innovations, shelf-life extension, sensory evaluation, and regulatory compliance—helping readers translate technical knowledge into real-world quality systems.

What sets this edition apart is its practical orientation: accessible explanations, real-world examples, and step-by-step approaches that make complex topics usable on the plant floor, in research labs, or in regulatory audits. Whether you operate a small-scale packinghouse in Asia, manage a processing plant in North America, or advise food programs in Africa or Latin America, the guidance is globally relevant and adaptable to regional needs and regulations.

With an emphasis on prevention, traceability, and continuous improvement, the book supports stronger product consistency, reduced waste, and enhanced consumer confidence. It’s an essential reference for anyone committed to elevating fruit and vegetable processing through science-based quality control.

Order your copy now to bring rigorous, practical quality control practices to your operation—and stay ahead in a world where food safety and product quality matter more than ever.

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