HANDBOOK OF AGROFOOD SCIENCES AND TECHNOLOGIES

Processes, Safety, Quality, and Industrial Innovation

Each chapter is presented as an autonomous handbook, structured with:

• Introduction / Context

• Scientific Principles

• Industrial Processes / Techniques

• Quality Control and Safety

• Practical Cases / Professional Applications

SECTION I — FOOD RAW MATERIALS

Chapter 1: Meats

• Classification and origin of meats

• Chemical and nutritional composition

• Cutting, aging, and storage

• Microbiology and specific risks

• Industrial applications and preparation

Chapter 2: Charcuterie and Processed Meat Products

• Salting, smoking, and cooking techniques

• Formulation and permitted additives

• Food safety and sterilization

• Quality controls

• Industrial product examples

Chapter 3: Seafood

• Classification and biology of species

• Nutritional composition

• Preservation and transport

• Processing: smoking, salting, freezing

• Specific microbiology (Listeria, Vibrio, parasites)

Chapter 4: Game

• Species and types of hunting

• Hygiene and post-slaughter handling

• Parasites and chemical risks

• Preservation and valorization

• Culinary and industrial applications

Chapter 5: Dairy Products

• Raw, pasteurized, and UHT milk

• Proteins, lipids, lactose

• Cheeses, yogurts, and powders

• Microbiology and fermentation

• Quality control and regulations

Chapter 6: Vegetables

• Botanical classification

• Chemical composition and nutrients

• Preservation, blanching, freezing

• Specific microbiology

• Processing and valorization

Chapter 7: Cereals and Baking

• Types of cereals and amylases

• Flours and functional properties

• Baking and cooking technologies

• Possible contaminants (mycotoxins)

• Quality control and innovation

Chapter 8: Spices and Aromatic Plants

• Typology and botanical origin

• Chemical composition

• Drying, storage, and preservation

• Culinary and industrial applications

• Regulations and safety

Chapter 9: Fats and Oils

• Animal and vegetable lipids

• Physico-chemical characterization

• Refining and industrial processing

• Oxidation and stability

• Applications and formulation

Chapter 10: Sugars and Carbohydrates

• Monosaccharides, disaccharides, polysaccharides

• Industrial sources: cane, beet, syrups

• Extraction and refining

• Functional properties and chemical reactivity

• Food and industrial applications

SECTION II — PROCESSING AND TECHNOLOGICAL METHODS

Chapter 11: Cooking Technologies

• Thermal principles and heat transfer

• Wet, dry, steam, and sous-vide cooking

• Grilling, roasting, frying, and smoking

• Quality control and safety

• Industrial applications

Chapter 12: Sterilization and Preservation

• Pasteurization and UHT

• Industrial sterilization

• Refrigerated and frozen storage

• Additives and antimicrobials

• HACCP validation and control

Chapter 13: Condiments and Sauces

• Formulation and ingredients

• Processing methods

• Safety and microbiology

• Sensory and chemical control

• Industrial examples

Chapter 14: Beverages and Liquid Fermentations

• Water, juices, alcoholic and fermented drinks

• Microbiology and controlled fermentation

• Filtration and pasteurization

• Quality control and stability

• Industrial applications

Chapter 15: Food Biotechnologies

• Industrial enzymes

• Starter cultures and fermentation

• Alternative proteins and innovations

• Control and safety

• Practical cases and applications

SECTION III — FUNDAMENTAL SCIENCES AND CONTROL

Chapter 16: Food Microbiology

• Bacteria, viruses, and yeasts

• Pathogens and indicators

• Analytical methods and rapid detection

• Risk management

• Standards and regulations

Chapter 17: Contaminants and Chemical Risks

• Heavy metals, mycotoxins, chemical residues

• Environmental pollutants

• Detection and control

• Legal limits and international standards

• Industrial risk management

Chapter 18: Physico-Chemical Analysis and Laboratory Methods

• Chromatographic and spectroscopic techniques

• Physico-chemical assays

• ISO-validated methods

• Statistical sampling

• Applications in industrial control

Chapter 19: Nutrition and Formulation

• Energy value and nutritional profiles

• Reduction of salt, sugar, and fats

• Labeling and nutritional claims

• Product optimization

• Industrial case studies

Chapter 20: Sensory Analysis

• Descriptive and discriminative methods

• Perception thresholds and hedonic tests

• Trained panels and validation

• Chemistry/perception correlation

• Applications in product development

SECTION IV — ENGINEERING AND INDUSTRIALIZATION

Chapter 21: Agrofood Process Engineering

• Heat and mass transfer

• Rheology and food fluids

• Equipment sizing

• Material and energy balances

• Industrial optimization

Chapter 22: Packaging and Bottling

• Materials and food compatibility

• Active and intelligent packaging

• Modified atmosphere and vacuum

• Migration and safety

• Industrial management and sustainability

Chapter 23: Automation and Industry 4.0

• Sensors and instrumentation

• Robotics and automated lines

• MES and industrial IoT

• Production and quality optimization

• Examples and trends

Chapter 24: Logistics and Supply Chain

• Transportation and temperature-controlled storage

• Shelf-life management (DLC/DDM)

• Traceability systems

• Export and international regulations

• Supply chain optimization

SECTION V — GOVERNANCE, QUALITY, AND SAFETY

Chapter 25: Traceability, Quality, and Regulation

• ISO/HACCP quality systems

• National and international standards

• Documentation and audits

• Industrial case studies

• Certification and compliance

Chapter 26: Food Defense and Fraud Prevention

• Food safety and protection against intentional risks

• Adulteration and counterfeiting

• Detection and prevention techniques

• Industrial protocols

• Examples and strategies

Chapter 27: Sustainable Development and Eco-Design

• Environmental assessment

• Eco-packaging and waste reduction

• Energy management and optimization

• Certifications and reporting

• Industrial cases and sustainable innovations