Jim Smith studied Food Science in Glasgow, Winnipeg and
Nottingham and has worked in the food ingredients industry as
technical manager as well as in a scotch whisky distillery in both
production and quality control. He taught, researched and consulted
at Strathclyde and Caledonian Universities in Glasgow for six years
before moving to the Prince Edward Island Food Technology Centre,
Canada as Senior Food Scientist in 1988. He has been Executive
Director of the Centre since 2003. Jim is a member of the United
Nations/World Health Organisation Joint Expert Committee on Food
Additives and has edited three books on food additives. He is
President of the Canadian Institute of Food Science &
Technology and vice-chair of Food Tech Canada, a newly-formed
network of Canada”s food tech centres whose aim is to commercialise
new food products.
Lily Hong-Shum is a professional food and sensory
scientist for the Food Technology Center in Prince Edward, Atlantic
Canada. She has worked extensively with government and industry
supported research and global strategic alliance projects that have
focused on value-added product and process development, additive
and preservative application for post-harvest stabilization of food
commodities, frozen/chilled shelf-life extension, sensory
evaluation, and commercial scale production.
1 Ebooks by Lily Hong-Shum
Jim Smith & Lily Hong-Shum: Food Additives Data Book
The use of additives in food is a dynamic one, as consumers demand
fewer additives in foods and as governments review the list of
additives approved and their permitted levels. Scientists also …
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€254.99