Food Transportation
Food Transportation by Robert Heap, published by Springer on July 31, 1998, is a comprehensive handbook that explores the critical role of transportation in the food industry. Spanning 242 pages, this edition addresses the direct costs associated with food transportation and the potential financial implications of poor product and packaging quality resulting from inefficient operations. The book serves as a resource for both transporters and food producers, highlighting the intersection of logistics and food science.
Readers will find a detailed examination of various transportation methods, including land, sea, and air, as well as insights into the specific needs of different food sectors. The content aims to bridge the interests of both transporters and producers, providing a thorough understanding of how transportation impacts food product costs and quality. This edition is presented in English and is designed to cater to professionals in technology and engineering, as well as those in the chemical and biochemical fields related to food science.
Official synopsis Publisher
Food transportation represents a significant element of the food industry with major implications for food product costs, in terms of the direct costs associated with transportation, and those potentially larger ones associated with poor product and packaging quality which are consequences of inefficient and/or inappropriate operation. This handbook is for both the transporter and food producer, in that it bridges the interests and specializations of both. The book covers both the logistics and food science, and considers transport (i.e. land, sea, and air) as well as by its food sector.
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