BOOKS

Three new IFT Press books are now available from Blackwell Publishing Professional.

• Accelerating New Food Product Design and Development, edited by Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, J.C. Huang, and Witoon Prinyawiwatkul (ISBN: 9-7808-1380-8093. 2007. 400 pp.), informs food scientists, technologists, and product developers about R&D processes that will help them to maximize speed, quality, and efficiency.

Divided into three parts, the book begins with an explanation of how product development functions in today’s food industry environment. It then presents specific processes and techniques for developing improved systems for creating product ideas and consumer evaluation of concepts to help developers speed up their development activities. The book concludes with an overview of the most important tools and approaches that food developers are using to make products better, faster, nd in a less-costly manner.

• Biofilms in the Food Environment, edited by Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle. (ISBN: 9-7808-1382-0583. 2007. 208 pp.), provides an extensive background on biofilms, including information about biofilms produced by foodborne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment.

The editors have taken an interdisciplinary approach to presenting the information by discussing the correlation between strain virulence and biofilm-forming abilities, cutting-edge technologies to investigate microbial compositions in ecosystems and cell-to-cell interactions, and updated findings on molecular attributes and mechanisms involved in biofilm development that might lead to targeted approaches for biofilm prevention and removal.

• Packaging for Nonthermal Processing of Food, edited by Jung H. Han (ISBN: 9-7807-1381-9440. 2007. 248 pp.), covers the typical nonthermal processes as well as novel processes being developed and tested. Other essential information presented includes the characteristics of food products after nonthermal treatments; packaging parameters to preserve the quality and enhance the food safety of the products; and the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers.

IFT Press books, developed in partnership with Blackwell Press Publishing and crafted through rigorous peer review and meticulous research, serve as essential textbooks for academic programs and as handbooks for industrial application and reference.

Topics of future books in the series include nondestructive testing of food quality, hydrocolloids, high-pressure processing, thermal processing, whey processing, fats and oils, and water activity.

IFT members receive a 20% discount on all Blackwell Publishing books.

For more information, call 800-862-6657 or visit www.blackwellfood.com.iftpress or www.blackwellprofessional.com.

Manuscript proposals can be sent to Mark Barrett, Blackwell Publishing, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).