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Practical Design, Construction and Operation of Food Facilities (Food Science and Technology) by J. Peter Peter Clark is a nonfiction available to read on EtoBox.

What is Practical Design, Construction and Operation of Food Facilities (Food Science and Technology) about?

Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume.<br> <br> Included are:<br> --A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs.<br> --Important, and in some cases unique, features of a food plant including focus on food safety. Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must be considered. Also considered are the support facilities that are equally essential to the safe production of food.<br> --An effective approach to understanding production lines and optimizing operations during expansion by bri

Who reads Practical Design, Construction and Operation of Food Facilities (Food Science and Technology)?

Author

J. Peter Peter Clark

Publisher

Academic Press, Incorporated

Published

2008

Language

EN

ISBN

9780123742049

Category

nonfiction

Subjects

Engineering, Technology, Science