Present Knowledge in Food Safety – A Risk-Based Approach Through the Food Chain is ILSI’s latest book in development. Conceptually modeled after ILSI’s highly successful Present Knowledge in Nutrition, this exciting new book will be the first to provide holistic coverage of new and emerging science in the risk-assessment paradigm as applied to chemical, physical, and microbiological safety issues at each contiguous stage of the food chain – from farm to consumption.
Under the guidance of four leading international experts, this book will cover exposure-led risk assessment and management of changes in food composition caused by changes intentionally made or adventitious at all key stages of food production. As the first book to do this in a single volume, this is expected to become a first-line resource for professionals and graduate and post-graduate students in the following and related fields:
- food science
- public health
The audience will also include government agencies, industrial scientists, and policy makers involved in food risk analysis worldwide.
To ensure the book covers the latest scientific advances that are anticipated to improve the reliability, predictability, and relevance of food safety assessments for the protection of public health, authors with relevant expertise are sought for specific chapters. First drafts are desired by October 31, 2020. View chapter requirements and preparation guidelines.
If you are an experienced author who is well qualified to contribute a chapter on any of the following topics, please send a letter of interest describing the topic in which you are interested, your qualifications as an author, and your current CV to lead editor, Dr. Michael Knowles at firstname.lastname@example.org. Please ensure your CV includes relevant professional experience, recent publications, and full contact details.
CHAPTER TOPICS NEEDING AUTHORS
10. Contribution of pollutants in sea and fresh water
16. Production of contaminants during thermal processing, including home preparation
29. Dairy production
37. Cross-contamination in catering, food service, and in the home
58. Bacterial cell-to-cell communication, including ‘molecular tweeting’ and potential relevance to food safety
63. Risk assessment of genetically modified plants, including methods for identifying potential allergenicity