Practical Design, Construction and Operation of Food Facilities

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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...

Format:Hardcover

Language:English

ISBN:0123742048

ISBN13:9780123742049

Release Date:August 2008

Publisher:Academic Press

Length:328 Pages

Weight:0.65 lbs.

Dimensions:1.0" x 6.1" x 9.1"

Related Subjects

Architecture Engineering Technology

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Practical Design, Construction and Operation of Food Facilities

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