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Picture of Predictive Modelling in Food

Predictive Modelling in Food

Editor(s): Antonio Valero Diaz, Elena Carrasco Jiménez, Fernando Pérez Rodríguez

Book Description

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.

Hardback

ISBN-13: 978-1-5275-3705-7
ISBN-10: 1-5275-3705-6
Date of Publication: 01/10/2019
Pages / Size: 184 / A5
Price: £58.99
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Biography

Professor Fernando Pérez-Rodríguez received his PhD from the University of Córdoba, Spain, in 2007, and is currently Professor for Food Microbiology and Hygiene at the same institution. He has published over 90 peer-reviewed papers, book chapters and books concerning predictive microbiology, quantitative microbial risk assessment and nutrition in foods. Due to his expertise, he has worked as a scientific advisor and risk assessor for the Spanish Food Safety Agency, European Food Safety Authority (EFSA) and Food Agriculture Organization/World Health Organization.

Professor Elena Carrasco received her PhD in Food Science and Technology from the University of Córdoba, Spain, where she currently works in the Department of Food Science and Technology. Through more than 25 national, international projects and contracts, and over 50 publications, she has gained extensive experience and knowledge in predictive microbiology and risk assessment.

Professor Antonio Valero received his PhD in Food Science and Technology from the University of Córdoba, Spain, where he currently works in the Department of Food Science and Technology. His publications include over 70 peer-reviewed papers and book chapters related to the application of predictive models in foods, microbial risk assessment and management, and the derivation of microbiological criteria in food.

Professor Guiomar Denisse Posada-Izquierdo received her PhD in Food Science and Technology from the University of Córdoba, Spain, in 2013. She is Professor at the Department of Food Science and Technology at the same institution. Her publications include over 30 peer-reviewed papers and book chapters related to the application of predictive models in foods, microbial risk assessment and management, decontamination technologies in vegetables, and food shelf-life.