This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:Novel decontamination techniquesNovel preservation techniquesActive and atmospheric packagingFood packagingMathematical modelling of food preservation processesNatural preservativesThis title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

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