Microbiology of Food Quality: Challenges in Food Production and Distribution During and After the Pandemics

With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics　such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety

• Circular economy approach to food technology.
• Focus on green and innovative methods for food production.
• Investigates the handling of food production, food chain, deliveries and quality during a pandemic.