Food Quality and Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Systems of Food Quality Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
History of Food Quality Standards
Radomir Lásztity, Department of Biochemistry & Food Technology, Budapest University of Technology & Economics ,Hungary
Márta Petró-Turza, Tamás Földesi, Hungarian Standards Institution, Hungary
History of Food Quality Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Basic Concepts of Food Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Tamás Földesi, Hungarian Standards Institution, Hungary
National Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Tamás Földesi, Hungarian Standards Institution, Hungary
Regional Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Tamás Földesi, Hungarian Standards Institution, Hungary
International System of Food Quality Standards
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Tamás Földesi, Hungarian Standards Institution, Hungary
Food Safety
Yasmine Motarjemi, Nestle S.A., Switzerland
Fritz K. Kaferstein, International Food Safety Consultant, Switzerland
G. Moy, Food Safety Program, World Health Organization, Switzerland
Food Manufacturing Practices and Sanitation
Anna Halasz, Central Food Research Institute, Hungary
Food Chain Management
Anna Halasz, Central Food Research Institute, Hungary
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Food Safety and Environmental Sanitation
Anna Halasz, Central Food Research Institute, Hungary
Food Laws and Regulation
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Predictive Microbiology
Laurent Rosso, French Food Safety Agency, France
Food Quality and Assurance
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Quality Control of Raw Materials
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
In-Process Quality Control
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Quality Control of Finished Products
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Food Quality Assurance for Children and Specific Dietary Purposes
Natalija Cicic-Lasztity, National Institute of Nutrition, Hungary
Food Quality Indices
Pál J. Molnár, Central Food Research Institute, Hungary
Meat and Meat Products
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Food Quality and Standards Pertaining to Fish
Zdzisaw E. Sikorski, Faculty of Chemistry, Technical University of Gdansk, Polish Academy of Sciences, Poland
Milk and Milk Products
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Fruits and Vegetables
Pál J. Molnár, Central Food Research Institute, Hungary
Grains, Pulses, and OilSeeds
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Coffee, Tea, and Spices
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Inspection, Quarantine, and Quality Control Organizations
Pál J. Molnár, Central Food Research Institute, Hungary
Quality Control of Plant Growth, Plant Protection, and Quarantine
Demeter Lásztity, Department of Plant Physiology, Eötvös Lóránd University, Hungary
Quality Control of Animal Development, Animal Protection, and Quarantine
Árpád Bata, Department of Animal Hygiene, University of Veterinary Sciences., Hungary
Legislation and Quality Control of Food Products
Pál J. Molnár, Central Food Research Institute, Hungary
Locations and Tasks of the Main Institutions and Organizations for Food Control Systems
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Márta Petró-Turza, Hungarian Standards Institution, Hungary
Food Microbiology
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Microorganisms Important in Food Microbiology
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Spoilage and Preservation of Food
Maria King, Department of Biochemistry and Biophysics, College of Agriculture and Life Sciences, Texas A&M University, USA
Yeasts
Anna Halasz, Central Food Research Institute, Hungary
Lactic Acid Bacteria
Anna Halasz, Central Food Research Institute, Hungary
Foodborne Pathogens
Maria King, Department of Biochemistry and Biophysics, College of Agriculture and Life Sciences, Texas A&M University, USA
Testing Methods in Food Microbiology
Tibor Deak, Department of Microbiology,Corvinus University, Hungary
Food Chemistry
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Proteins and Enzymes
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Food Lipids
Jan Pokorný and Jana Dostálová, Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic
Carbohydrates
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Radomir Lasztity, Budapest University of Technology and Economics, Budapest, Hungary
Vitamins
Natalia Cicic- Lasztiy, Heim Pal Hospital of Pediatrics, Budapest, Hungary
Flavor and Color Compounds
Jiri Davídek, Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Czech Republic
Minerals and Other Microcomponents
Radomir Lásztity, Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary
Additives and Contaminants
Natalia Cicic-Lasztiy, Hospital Heim Pal, Budapest, Hungary
Mycotoxins, Natural Contaminants in the Food Chain
Kofi E. Aidoo, Department of Biological and Biomedical Sciences, Glasgow Caledonian University, Cowcaddens Road, Glasgow, UK.
Residues of Veterinary Drugs in Food, Health Aspects and Maximum Residue Limits
Gérard Moulin, National Agency for Veterinary Medicinal Products/ French Agency for food, environmental and occupational safety, Fougères, France
Dietary Exposure Assessment Of Chemicals In Food
Natalija Vragović, Center for Food Control, Zagreb, Croatia
Methods of Detection and Characterization of Pathogenic Escherichia Coli
Peter Feng, Division of Microbiology, U.S. Food and Drug Administration, College Park, MD, USA
Nancy Strockbine, Centers for Disease Control and Prevention, Atlanta, GA, USA
Pina Fratamico, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA, USA
