This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software.
In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe.
This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.
Author Biography:
Ignazio Mania is a young professional working in the law sector, with food export specialisation. He obtained his MSc in 2014 from the LUISS Guido Carli University, Rome, and he did also attend a Master Course in Agribusiness Export and Marketing Management from the Istituto di Studi di Management (ISTUM), Rome. Subsequently, he has carried out a three-month internship in the company Gambino Industrie Alimentari Spa, Italy, with a main focus on food traceability systems in the cheese-making industry.
Amelia Martins Delgado has a background in Food Engineering, with an MSc from University of Lisbon, and a PhD in Food Microbiology from Universidade Nova de Lisboa. Dr Delgado is an expert in food quality and safety (including sustainability and nutritional aspects), with experience in industry and academia, teaching mostly graduated students and training professionals. Dr. Delgado co-authored several research articles, book chapters and a book (Chemistry of the Mediterranean Diet, Springer), and she aims at contributing to the harmonization of food standards and analysis, envisioning true food security worldwide.
Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors.. Her recent works are focused on food packaging hygiene, chemical and technological features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption.
Salvatore Parisi, PhD, FSPCA PCQI, obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Dr. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods; he is also an associate of AOAC International, USA, Southern California Section, serving in the AOAC Official Methods of AnalysisSM (OMA) Expert Review Panel (ERP) for Fertilizers, the AOAC SPIFAN ERP for 2- and 3-MCPD& Glycidyl Esters, and eight different AOAC working groups. At present, he is actively working at the Associazione ‘Componiamo il Futuro’ (COIF), Palermo, Italy
