3 Review(s)

The first book to have an industry rather than a medical approach, Food Intolerance and the Food Industry is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book provides professionals with an appreciation of food intolerance, along with its diagnosis, symptoms and management. It provides analytical techniques for detecting food allergens and is an essential reference for the food industry.