Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition
暫譯: 食品安全的生理觀點：探討健康與營養的交集

Sarkar, Tanmay, Hamad, Ahmed, Chatterjee, Ayan

Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition
  • 出版商: Springer
  • 出版日期: 2025-07-12
  • 售價: $8,730
  • 貴賓價: 9.5 折 $8,294
  • 語言: 英文
  • 頁數: 555
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 3031945816
  • ISBN-13: 9783031945816
  • 相關分類: 理工類

    • 海外代購書籍(需單獨結帳)

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商品描述

As food safety concerns become increasingly prevalent, understanding the physiological implications of foodborne pathogens, contaminants, and additives is essential for safeguarding public health. Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition is a groundbreaking exploration that illuminates the dynamic relationship between food safety and human physiology. This work delves deep into the physiological mechanisms underlying the safety of the foods we consume, offering invaluable insights into how our bodies interact with and respond to the foods we eat.

Bridging the gap between the fields of food science and human physiology, Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition synthesizes cutting-edge research to provide a holistic understanding of the complex interactions between food safety and human health. By exploring topics such as digestive physiology, immune function, metabolic health, and neurological effects, this work sheds light on how food safety practices can impact physiological processes at every stage of life. Through its rigorous analysis, practical insights, and forward-thinking approach, Physiological Perspectives on Food Safety promises to be an indispensable resource for anyone seeking to deepen their understanding of the physiological underpinnings of food safety and its implications for human health and nutrition. It will serve as a vital resource for researchers, healthcare professionals, policymakers, and beyond.

商品描述(中文翻譯)

隨著食品安全問題日益受到關注，了解食源性病原體、污染物和添加劑的生理影響對於保護公共健康至關重要。《食品安全的生理觀點：探索健康與營養的交集》是一部開創性的著作，闡明了食品安全與人類生理之間的動態關係。本書深入探討了我們所消費食品安全背後的生理機制，提供了寶貴的見解，幫助我們了解身體如何與所食用的食物互動及反應。

《食品安全的生理觀點：探索健康與營養的交集》彌合了食品科學與人類生理學之間的鴻溝，綜合了前沿研究，以提供對食品安全與人類健康之間複雜互動的全面理解。通過探討消化生理、免疫功能、新陳代謝健康和神經影響等主題，本書揭示了食品安全實踐如何影響生命各階段的生理過程。憑藉其嚴謹的分析、實用的見解和前瞻性的思維，《食品安全的生理觀點》將成為任何希望深入了解食品安全的生理基礎及其對人類健康和營養影響的不可或缺的資源。它將成為研究人員、醫療專業人員、政策制定者等的重要資源。

作者簡介

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus-indexed journals and has edited 12 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA.

Dr. Ahmed Hamad

Dr. Ahmed M. Alhussaini Hamad is a highly accomplished food scientist, microbiologist, and academician from Egypt, specializing in food safety, quality control, and molecular food hygiene. With a Ph.D. in Food Hygiene and control from Benha University, Dr. Hamad has established himself as a leader in research and education, focusing on the molecular characterization of pathogens in food systems and innovative strategies for foodborne pathogen control. Dr. Hamad currently serves as a Lecturer at the Faculty of Veterinary Medicine, Benha University, where he leads courses and research initiatives in food safety and quality. His expertise extends to consulting for international brands and institutions on food safety management systems, HACCP implementation, and advanced sanitation practices. Over the years, he has conducted more than 2500 food safety audits and spearheaded numerous consulting projects in the hospitality and food manufacturing industries. An author and editor of several influential books, including works on 3D printing in food manufacturing and cellular agriculture, Dr. Hamad is a passionate advocate for innovation in sustainable food systems. His research has been widely published in peer-reviewed journals, addressing critical topics such as food microbiology, food science, one health, biofilm control, food safety in processing plants, and the implications of climate change on foodborne pathogens. Dr. Hamad is a member of prestigious organizations like the Institute of Food Science and Technology (UK), the International Association for Food Protection (USA), and the American Meat Science Association. His dedication to advancing food science has earned him multiple awards, including the Scientific Excellence Award from Benha University and recognition as an outstanding peer reviewer by leading scientific publishers. Beyond academia, Dr. Hamad is deeply committed to bridging the gap between science and industry through consulting, training, and mentorship, empowering professionals to implement cutting-edge practices in food safety and sustainability.

Dr. Ayan Chatterjee is currently working as Associate Professor and Associate Dean of School of Health Science and Technology, Medhavi Skills University, Sikkim, India. He also has teaching experience in Human Physiology, Biochemistry and allied subjects at Undergraduate, Postgraduate and Diploma level for 12 years. He also served as Member of Editorial Board of three UGC CARE listed journals and Reviewer of three Scopus indexed and three UGC CARE listed journals. Dr. Ayan also served as Editor of Five Books of different publication house (Elsevier, Springer Nature, IGI Global USA).

作者簡介(中文翻譯)

坦梅伊·薩卡爾博士目前在西孟加拉邦政府擔任講師。他在印度加爾各答的賈達夫普大學獲得了技術學士、技術碩士和工程博士學位。擁有9年的教學和研究經驗，他的研究興趣包括來自自然來源的生物活性成分、民族食品、數學建模和植物化學。他是多本SCI、SCIE和Scopus索引期刊的編輯，並與Elsevier、Springer和Wiley編輯了12本書籍。薩卡爾博士被美國史丹佛大學評選為全球前2%的高被引研究者。

艾哈邁德·哈馬德博士艾哈邁德·M·阿爾哈薩尼·哈馬德博士是一位來自埃及的優秀食品科學家、微生物學家和學者，專注於食品安全、質量控制和分子食品衛生。哈馬德博士擁有本哈大學的食品衛生與控制博士學位，並在研究和教育領域建立了自己的領導地位，專注於食品系統中病原體的分子特徵化及食品病原體控制的創新策略。哈馬德博士目前在本哈大學獸醫學院擔任講師，負責食品安全和質量的課程及研究計劃。他的專業知識還包括為國際品牌和機構提供食品安全管理系統、HACCP實施和先進衛生實踐的諮詢。多年來，他進行了超過2500次的食品安全審核，並在酒店和食品製造行業領導了多個諮詢項目。作為多本有影響力書籍的作者和編輯，包括有關食品製造中的3D列印和細胞農業的作品，哈馬德博士熱衷於推動可持續食品系統的創新。他的研究已在同行評審的期刊上廣泛發表，涉及食品微生物學、食品科學、一體健康、生物膜控制、加工廠的食品安全以及氣候變化對食品病原體的影響等重要主題。哈馬德博士是英國食品科學與技術學會、國際食品保護協會（美國）和美國肉類科學協會等知名組織的成員。他對推進食品科學的奉獻使他獲得了多項獎項，包括本哈大學的科學卓越獎和知名科學出版商頒發的傑出同行評審人獎。除了學術界，哈馬德博士還致力於通過諮詢、培訓和指導來縮短科學與行業之間的鴻溝，幫助專業人士實施尖端的食品安全和可持續性實踐。

阿揚·查特吉博士目前在印度西藏的梅達維技能大學擔任健康科學與技術學院的副教授和副院長。他在本科、研究生和文憑層級的生理學、生物化學及相關科目上擁有12年的教學經驗。他還曾擔任三本UGC CARE列名期刊的編輯委員會成員，以及三本Scopus索引和三本UGC CARE列名期刊的審稿人。阿揚博士還擔任過五本不同出版公司的書籍編輯（Elsevier、Springer Nature、IGI Global USA）。

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