Proteomics in Food Science

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in industry in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science: from spoilage organisms to edible components. A variety of analytical platforms are described ranging from usage of simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms.  The book is designed for food scientists, technologists, food industry workers, microbiologists, public health worker and can be a valuable reference book for students. Includes a variety of analytical platforms ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platformsPresents analytical techniques for each food domain including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts and grains that range from sample collection, proportion, and storage analysis Provides Applications of proteomics in hot topics area of food safety including food spoilage, pathogenic organisms and allergensCovers major pathogens of concern eg. Salmonella and applications to animal husbandry