食品安全與質量管理

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本教材是在“健康中國”背景下,結合食品類專業卓越計劃及應用型專業的建設需求,由具有多年豐富實踐經驗的教學一線老師,按照技術—管理途徑的視角精心組織編寫的規劃教材。全書分為八章,內容包括食品安全與質量控制概論、食品安全危害及風險管理、食品安全控制、食品品質設計、食品質量控制、食品質量檢驗、質量管理體系、GMP 與HACCP。本書所涉及的所有標準與法規,均更新至2019 年6 月之前,並將食品安全控制和質量管理內容進行了整合,使二者相互聯繫,又相對獨立,有利於不同學校根據自己的教學要求進行取捨。
本書可作為食品質量與安全、食品科學與工程、糧食工程等相關專業本科生教材,同時也是從事食品安全檢測、質量管理人員、食品研究者及生產者的參考書和重要工具書。

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