"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."

Food is a massive industry and the many key players involved have very different interests. In wealthy nations those interests can range from corporate survival and maintaining profitability in a market with limited demand, to promoting a healthy diet and ensuring food safety. For the poor, the emphasis is all too often on simply getting enough to eat. As information technology and biotechnology are set to revolutionize the food system, it is essential to understand the broad context in which the different actors operate, so that all the world's people can enjoy a safe, secure, sufficient and sustainable food supply. This text provides an overview of today's dominant food system - one developed in and controlled by northern industrialized countries, and one that is becoming increasingly globalized.

Wasteful over-consumption (by some) in the developed countries and the continuing, in some cases worsening, hunger of millions in the Third World is a dramatic indication that food problems are urgent. Anger is not enough and this book, which comes from the research group on Development Policy and Practice in the Open University (DPP), aims to provide some of the analytical tools needed for serious action. Case studies to show ways in which food aid has been used by donor countries for political ends; descriptions of the relationships between markets and human needs; articles on the problems associated with the feminization of poverty; pieces on patterns and trends of food production; analysis of land reform; an evaluation of the effects of biotechnology are all part of this rich and lively collection of articles written specially for this book.

‘The Unmanageable Consumer has long been one of my favorite books in the sociology of consumption. This long overdue third edition has updated and revised the basic argument in many ways. Most importantly, it now offers a new chapter on the consumer as worker or, more generally, the prosumer. Assign it to your classes (I have...and will again) and read it for your edification.’ - George Ritzer, Distinguished University Professor, University of Maryland, USA Western-style consumerism is often presented as unstoppable, yet its costs mount and its grip on consumer reality weakens. In this 20th Anniversary edition, Gabriel and Lang restate their thesis that consumerism is more fragile and unmanageable than is assumed by its proponents. Consumerism has been both stretched and undermined by globalization, the internet, social media and other cultural changes. Major environmental threats, debt, squeezed incomes and social inequalities now temper Western consumers′ appetite for spending. The 20th century Deal, first championed by Henry Ford, of more consumption from higher waged work looks tattered. This edition of The Unmanageable Consumer continues to explore 10 different consumer models, and encourages analysis of contemporary consumerism. It looks at the spread of consumerism to developing countries like India and China and considers the effects of demographic changes and migration, and points to new features such as consumers taking on unwaged work. New to this edition: Coverage of new phenomenon such as social media and emerging markets Explores contemporary topics including the occupy movement and horsemeat scandal A new chapter on the consumer as worker. ′This is a remarkable and important book. The new edition updates consumer cultural studies to take into account austerity politics and the economic crisis, and the impact these have had on how we think about and experience everyday practices of shopping and consuming. The authors also build on and maintain the lively and challenging argument from the previous volumes which sees the consumer as an unstable space for a multiplicity of often contradictory responses which can unsettle the various strategies on the part of contemporary capitalism to have us buy more.′ - Angela McRobbie, Goldsmiths, University of London ‘The book exemplifies how social science should be: engaged, insightful, imaginative, scholarly and highly socially and politically relevant. Strongly recommended to students, academics as well as all people interested in understanding our time and themselves in an age of consumerism and false promises.’ - Mats Alvesson, Professor of Business Administration, Lund University, Sweden

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their extensive 'hands-on' experience of organic food processing. By demystifying the processing of organic foods this book will encourage those from outside the current organic food industry to become involved. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other Processed Foods and Alcoholic Drinks. Chapter 10 is devoted to developments in the USA. Finally there is an extensive directory, giving details of the major players and organic organisations throughout the world. The book will appeal to technical and marketing personnel in organic food and drink processing companies, as well as their counterparts in companies who want to become involved. Other people who will find this book of interest include retailers who sell organic foods; farmers who grow organic crops; lecturers and students of Food Science and Food Tech nology; lecturers and students of Agriculture; and anyone who wants an introduction to this rapidly developing sector of the food industry.