Food and Health: Science and Technology

  • Editors
  • G. G. Birch
  • K. J. Parker

Table of contents

  1. Front Matter
    Pages i-xii
  2. Maurice Hanssen
    Pages 27-41
  3. M. R. Turner
    Pages 43-57
  4. M. O. Moss
    Pages 115-127
  5. R. Walker
    Pages 167-181
  6. H. Egan, R. Sawyer
    Pages 227-249
  7. R. S. Kirk
    Pages 287-304
  8. B. J. F. Hudson
    Pages 305-317
  9. A. E. Bender
    Pages 415-424
  10. H. M. Sinclair
    Pages 425-440
  11. John S. Garrow
    Pages 459-468
  12. Dorothy E. M. Francis
    Pages 469-485
  13. J. W. T. Dickerson
    Pages 487-500
  14. R. J. Wurtman, J. Growdon
    Pages 501-510
  15. D. Bryce-Smith
    Pages 511-521
  16. Back Matter
    Pages 523-532

About this book


The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers which other speakers will be giving later in this symposium illustrates the very wide area which is covered by food quality in its many aspects. I will try only to present to you some of those aspects which are the concern of government in the control of food quality. I will not concern myself with those aspects which are the concern only of the manufacturer and his customer, and here I am thinking of flavour, appearance and physical state, such as whether canned, fresh or frozen. These aspects, which affect the type of products to be marketed, and also the aspects of quality control which set out to maintain the standard that the manufacturer has set himself, are I think outside my province.


Anorexia Salmonella additives diet food food processing food quality food safety health metabolism nutrition obesity processing quality control toxin

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1980
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-009-8720-3
  • Online ISBN 978-94-009-8718-0
  • Buy this book on publisher's site