Techniques to Measure Food Safety and Quality

Professor Mohammad Shafiur Rahman is the author or co-author of more than 400 technical articles, including 150 refereed journal papers, 137 conference papers, 78 book chapters, and 13 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and the popular Handbook of Food Preservation, published by CRC Press, Boca Raton, Florida. He also published another 11 books in the field of Food Science and Technology. Professor Rahman has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 20 years. He is also serving as Editor-in-Chief for the Journal of Agricultural and Marine Sciences, published by Sultan Qaboos University.  Dr. Mohidus Samad Khan has authored and co-authored over 80 technical articles, which include peer-reviewed journal and conference articles, international patents, books and book chapters. He also serves as a reviewer of several reputed international journals. His research work on biotechnology won several major awards including University Medals for Best PhD Thesis, 'Young Innovator Award' organized by 'MIT Technology Review Inc' and ‘iCFP2016 Young Scientist Award’. Dr. Khan has been involved in health, food and environment projects led by the WHO, UNDP, the Government of Bangladesh (GoB), and local Industries.

• Introduction on Techniques to Measure Food Safety and Quality.- Overview of Microbial Contamination of Foods and Associated Risk Factors.- Sources and Health Impacts of Chemical Contaminants in Foods.- Conventional Microbial Counting and Identification Techniques.- Enzyme-linked Immunosorbent Assay (ELISA) Technique for Food Analysis.- Vitek: A Platform for a Better Understanding of Microbes.- Nuclear Magnetic Resonance Spectroscopy in Food Analysis.- UV-vis Spectroscopy for Food Analysis.- Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis.- Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques.- Electronic Tongue for Food Safety and Quality Assessment.- Paper Based Detection Techniques for Food Analysis and Authentication.- Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure.- Quality Assessment of Frying Oil Degradation.-Sensory Properties of Foods and their Measurement Methods.- Quality Assessment of Milk by Sensory and Instrument Methods.- Measurement of Instrumental Texture Profile Analysis (TPA) of Foods.- Index.