Proteomics in Food Science: From Farm to Fork

is a solid reference providing concepts and practical applications of proteomics for those 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 the 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, and public health workers, and can also 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 platforms

Presents 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 allergens

Covers major pathogens of concern

e.g., Salmonella and applications to animal husbandry