Two New Handbooks Published by UCD Professor Da-Wen Sun in 2011
Two new handbooks by Professor Da-Wen Sun of UCD School of Biosystems Engineering entitled ‘Handbook of Food Safety Engineering’ and ‘Handbook of Frozen Food Processing and Packaging’ (Second Edition) have recently been published by Wiley-Blackwell and CRC Press / Taylor & Francis, respectively. The books are now widely available on Amazon, Barnes & Noble and many other online bookstores.
“Although in today’s competitive market, the food industry has striven to provide a wide variety of products with enhanced shelf-life, functionality and quality attributes in order to meet versatile consumer demands, concerns about food safety are still overwhelming among consumers, retailers, and the food industry. In the meantime, frozen foods continue to demonstrate a good food safety record, since the freezing of food can effectively reduce the activity of microorganisms and enzymes, thus retarding deterioration. Therefore comprehensive information in the areas is much demanded, and the publications of these two new handbooks have thus met the market needs”, said Professor Sun, the editor of the books.
Food Safety Engineering is an emerging multi-disciplinary subject dedicated to solving engineering issues related to food safety. In particular, Food Safety Engineering involves the application of sound engineering principles to design efficient microbial inactivation treatments and microbial detection methods, the formulation of engineering design rules and principles for food processing equipment and food processing plants, and the development of effective food safety management systems. In recent years it has become clear that engineering approaches and methods play a critical role in ensuring the food safety in the whole supply chain. 'Handbook of Food Safety Engineering' is contributed by 65 most active international peers in the field and consists of 5 parts with 34 chapters. As the first book in the subject area, the book should provide the engineer and technologist working in research, development, and operations in the food industry with critical and readily accessible information on the art and science of food safety engineering.
On the other hand, frozen food is one of the biggest sectors in the food industry. In recent years, with the development of the freezing technology, there has been a steady increase in the quantity and variety of frozen foods. Nowadays, frozen foods have become a part of our daily life. Built on the successful first edition of “Handbook of Frozen Food Processing and Packaging” published in 2006, the 2nd edition of the handbook continues to follow the main aims of assembling essential, authoritative, and complete information for the readers, with all the existing chapters updated, rewritten or replaced to reflect the latest developments in the frozen food industry. The new edition is written by 62 experts from around the world and is divided into 7 parts with 40 chapters. It is expected that the new edition of the handbook will become a valuable reference source for the peers.
Professor Sun is an internationally recognized figure for his leadership in food engineering research and education. He has published about 600 papers including over 250 peer-reviewed high quality journal papers (h-index = 34), and edited 12 authoritative books. According to Thomson Reuters’ Essential Science IndicatorsSM, Professor Sun is ranked among top 1% of the most cited scientists in Agriculture Sciences in the world. Professor Sun also serves Editor-in-Chief of Food and Bioprocess Technology (IF = 3.576) and Incoming President of International Commission of Agricultural and Biosystems Engineering (CIGR), and is Member of Royal Irish Academy and Member of Academia Europaea.