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Predictive Modelling in Food

Author: Antonio Valero Diaz

Publisher: Cambridge Scholars Publishing

Published: 2019-09-13

Total Pages: 184

ISBN-13: 1527539997

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This volume brings together papers detailing the latest advances in the field of predictive microbiology in foods presented at the 10th International Conference on Predictive Modelling in Food, held in Córdoba, Spain, in 2016. Predictive microbiology is a scientific area providing mathematical models to predict microbial behaviour in the food environment, providing valuable tools for food risk managers, food scientists and the food industry as a whole. The book introduces the reader to the most used and recognized modelling techniques for food, providing a thorough overview of this discipline and establishing the basis for future investigations. It is presented as a compendium of several high-quality research studies developed across the world, representing a unique contribution to the field as it shows recent discoveries and new trends of modelling in food and risk assessment. The most innovative methods, such as the use of genomic information for risk assessment and the application of quantitative risk assessment technology for foodborne pathogenic microorganisms, are also included here.

Book Synopsis Predictive Modelling in Food by : Antonio Valero Diaz

Download or read book Predictive Modelling in Food written by Antonio Valero Diaz and published by Cambridge Scholars Publishing. This book was released on 2019-09-13 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume brings together papers detailing the latest advances in the field of predictive microbiology in foods presented at the 10th International Conference on Predictive Modelling in Food, held in Córdoba, Spain, in 2016. Predictive microbiology is a scientific area providing mathematical models to predict microbial behaviour in the food environment, providing valuable tools for food risk managers, food scientists and the food industry as a whole. The book introduces the reader to the most used and recognized modelling techniques for food, providing a thorough overview of this discipline and establishing the basis for future investigations. It is presented as a compendium of several high-quality research studies developed across the world, representing a unique contribution to the field as it shows recent discoveries and new trends of modelling in food and risk assessment. The most innovative methods, such as the use of genomic information for risk assessment and the application of quantitative risk assessment technology for foodborne pathogenic microorganisms, are also included here.

Predictive Microbiology in Foods

Author: Fernando Perez-Rodriguez

Publisher: Springer Science & Business Media

Published: 2012-12-12

Total Pages: 132

ISBN-13: 1461455200

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Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered.

Book Synopsis Predictive Microbiology in Foods by : Fernando Perez-Rodriguez

Download or read book Predictive Microbiology in Foods written by Fernando Perez-Rodriguez and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered.

Predictive Microbiology

Author: Thomas Alexander McMeekin

Publisher: Wiley-Blackwell

Published: 1993

Total Pages: 368

ISBN-13:

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Four authors with backgrounds in food microbiology, food chemistry, mathematics, and statistics, explain how techniques of predictive microbiology can allow an objective evaluation of the effects of processing, distribution, and storage on the microbiological safety and quality of foods. The trick is to understand the microbial ecology of a process or of a food at a particular point in the chain, then use mathematical relationships between microbial growth and the expected environmental conditions, to predict the growth or survival of selected organisms. Annotation copyright by Book News, Inc., Portland, OR

Book Synopsis Predictive Microbiology by : Thomas Alexander McMeekin

Download or read book Predictive Microbiology written by Thomas Alexander McMeekin and published by Wiley-Blackwell. This book was released on 1993 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Four authors with backgrounds in food microbiology, food chemistry, mathematics, and statistics, explain how techniques of predictive microbiology can allow an objective evaluation of the effects of processing, distribution, and storage on the microbiological safety and quality of foods. The trick is to understand the microbial ecology of a process or of a food at a particular point in the chain, then use mathematical relationships between microbial growth and the expected environmental conditions, to predict the growth or survival of selected organisms. Annotation copyright by Book News, Inc., Portland, OR

Applied Predictive Modeling

Author: Max Kuhn

Publisher: Springer Science & Business Media

Published: 2013-05-17

Total Pages: 600

ISBN-13: 1461468493

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Applied Predictive Modeling covers the overall predictive modeling process, beginning with the crucial steps of data preprocessing, data splitting and foundations of model tuning. The text then provides intuitive explanations of numerous common and modern regression and classification techniques, always with an emphasis on illustrating and solving real data problems. The text illustrates all parts of the modeling process through many hands-on, real-life examples, and every chapter contains extensive R code for each step of the process. This multi-purpose text can be used as an introduction to predictive models and the overall modeling process, a practitioner’s reference handbook, or as a text for advanced undergraduate or graduate level predictive modeling courses. To that end, each chapter contains problem sets to help solidify the covered concepts and uses data available in the book’s R package. This text is intended for a broad audience as both an introduction to predictive models as well as a guide to applying them. Non-mathematical readers will appreciate the intuitive explanations of the techniques while an emphasis on problem-solving with real data across a wide variety of applications will aid practitioners who wish to extend their expertise. Readers should have knowledge of basic statistical ideas, such as correlation and linear regression analysis. While the text is biased against complex equations, a mathematical background is needed for advanced topics.

Book Synopsis Applied Predictive Modeling by : Max Kuhn

Download or read book Applied Predictive Modeling written by Max Kuhn and published by Springer Science & Business Media. This book was released on 2013-05-17 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Applied Predictive Modeling covers the overall predictive modeling process, beginning with the crucial steps of data preprocessing, data splitting and foundations of model tuning. The text then provides intuitive explanations of numerous common and modern regression and classification techniques, always with an emphasis on illustrating and solving real data problems. The text illustrates all parts of the modeling process through many hands-on, real-life examples, and every chapter contains extensive R code for each step of the process. This multi-purpose text can be used as an introduction to predictive models and the overall modeling process, a practitioner’s reference handbook, or as a text for advanced undergraduate or graduate level predictive modeling courses. To that end, each chapter contains problem sets to help solidify the covered concepts and uses data available in the book’s R package. This text is intended for a broad audience as both an introduction to predictive models as well as a guide to applying them. Non-mathematical readers will appreciate the intuitive explanations of the techniques while an emphasis on problem-solving with real data across a wide variety of applications will aid practitioners who wish to extend their expertise. Readers should have knowledge of basic statistical ideas, such as correlation and linear regression analysis. While the text is biased against complex equations, a mathematical background is needed for advanced topics.

Modeling Microbial Responses in Food

Author: Robin C. McKellar

Publisher: CRC Press

Published: 2003-12-29

Total Pages: 526

ISBN-13: 1135513740

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The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical

Book Synopsis Modeling Microbial Responses in Food by : Robin C. McKellar

Download or read book Modeling Microbial Responses in Food written by Robin C. McKellar and published by CRC Press. This book was released on 2003-12-29 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical

Case Studies in Novel Food Processing Technologies

Author: C J Doona

Publisher: Elsevier

Published: 2010-10-28

Total Pages: 560

ISBN-13: 0857090712

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Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Book Synopsis Case Studies in Novel Food Processing Technologies by : C J Doona

Download or read book Case Studies in Novel Food Processing Technologies written by C J Doona and published by Elsevier. This book was released on 2010-10-28 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Food Safety Engineering

Author: Ali Demirci

Publisher: Springer Nature

Published: 2020-05-28

Total Pages: 754

ISBN-13: 3030426602

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Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Book Synopsis Food Safety Engineering by : Ali Demirci

Download or read book Food Safety Engineering written by Ali Demirci and published by Springer Nature. This book was released on 2020-05-28 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Quantitative Microbiology in Food Processing

Author: Anderson de Souza Sant'Ana

Publisher: John Wiley & Sons

Published: 2017-02-06

Total Pages: 611

ISBN-13: 1118756428

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Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Book Synopsis Quantitative Microbiology in Food Processing by : Anderson de Souza Sant'Ana

Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Modeling Techniques in Predictive Analytics

Author: Thomas W. Miller

Publisher: Pearson Education

Published: 2015

Total Pages: 376

ISBN-13: 0133886018

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Now fully updated, this uniquely accessible book will help you use predictive analytics to solve real business problems and drive real competitive advantage. If you're new to the discipline, it will give you the strong foundation you need to get accurate, actionable results. If you're already a modeler, programmer, or manager, it will teach you crucial skills you don't yet have. This guide illuminates the discipline through realistic vignettes and intuitive data visualizations-not complex math. Thomas W. Miller, leader of Northwestern University's pioneering program in predictive analytics, guides you through defining problems, identifying data, crafting and optimizing models, writing effective R code, interpreting results, and more. Every chapter focuses on one of today's key applications for predictive analytics, delivering skills and knowledge to put models to work-and maximize their value. Reflecting extensive student and instructor feedback, this edition adds five classroom-tested case studies, updates all code for new versions of R, explains code behavior more clearly and completely, and covers modern data science methods even more effectively.

Book Synopsis Modeling Techniques in Predictive Analytics by : Thomas W. Miller

Download or read book Modeling Techniques in Predictive Analytics written by Thomas W. Miller and published by Pearson Education. This book was released on 2015 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now fully updated, this uniquely accessible book will help you use predictive analytics to solve real business problems and drive real competitive advantage. If you're new to the discipline, it will give you the strong foundation you need to get accurate, actionable results. If you're already a modeler, programmer, or manager, it will teach you crucial skills you don't yet have. This guide illuminates the discipline through realistic vignettes and intuitive data visualizations-not complex math. Thomas W. Miller, leader of Northwestern University's pioneering program in predictive analytics, guides you through defining problems, identifying data, crafting and optimizing models, writing effective R code, interpreting results, and more. Every chapter focuses on one of today's key applications for predictive analytics, delivering skills and knowledge to put models to work-and maximize their value. Reflecting extensive student and instructor feedback, this edition adds five classroom-tested case studies, updates all code for new versions of R, explains code behavior more clearly and completely, and covers modern data science methods even more effectively.

Predictive Modeling and Risk Assessment

Author: Rui Costa

Publisher: Springer Science & Business Media

Published: 2008-12-02

Total Pages: 256

ISBN-13: 0387687769

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The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emp- sis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network “ISEKI-Food” an acronym for “Integrating Safety and Environmental Knowledge In to Food Studies”. Participants in the ISEKI-Food network come from 29 countries in Europe and most of the institutes and univer- ties involved with Food Science education at the university level are represented. Some international companies and non teaching institutions have also participated in the program. The ISEKI-Food network is coordinated by Professor Cristina Silva at The Catholic University of Portugal, College of Biotechnology (Escola) in Porto. The program has a web site at: http://www. esb. ucp. pt/iseki/.

Book Synopsis Predictive Modeling and Risk Assessment by : Rui Costa

Download or read book Predictive Modeling and Risk Assessment written by Rui Costa and published by Springer Science & Business Media. This book was released on 2008-12-02 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emp- sis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network “ISEKI-Food” an acronym for “Integrating Safety and Environmental Knowledge In to Food Studies”. Participants in the ISEKI-Food network come from 29 countries in Europe and most of the institutes and univer- ties involved with Food Science education at the university level are represented. Some international companies and non teaching institutions have also participated in the program. The ISEKI-Food network is coordinated by Professor Cristina Silva at The Catholic University of Portugal, College of Biotechnology (Escola) in Porto. The program has a web site at: http://www. esb. ucp. pt/iseki/.