University of Agricultural Sciences, Bangalore

Raw Materials of Foods: Handling and Management / Constantina Tzia, Panagiotis Sfakianakis, and Virginia Giannou -- Sensory Evaluation of Foods / Constantina Tzia, Virginia Giannou, Stella Lignou, and Dimitra Lebesi -- Hygiene and Food Sanitation / Theodoros Varzakas -- ISO 22000, HACCP and Other Management Tools for Implementation of Food Safety-Traceability Case Studies / Theodoros Varzakas -- Food Waste Management / Theodoros Varzakas -- Dairy Products Technology / Panagiotis Sfakianakis, Barbaros �Ozer, Theodoros Varzakas, and Constantina Tzia -- Bakery Technology / Virginia Giannou, Dimitra Lebesi, Theodoros Varzakas, and Constantina Tzia -- Minimally Proce�ed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety / E. Manolopoulou and Theodoros Varzakas -- Nonalcoholic Beverages / Theodoros Varzakas and Xenophon Stampelos -- Alcoholic Beverages / Tsakiris Argyrios and Papakonstantinou Spyros -- Chocolate Manufacturing / Theodoros Varzakas -- Fats and Oils Proce�ing Technology / Constantina Tzia, Virginia Giannou, Vasiliki Polychniatou, and Sofia Chanioti -- Meat and Meat Products: Processing, Quality, and Safety / Theodoros Varzakas -- Poultry Manufacturing Technologies / Theodoros Varzakas and Vivian Feddern -- Seafood Technology: The Case Study of the Seafood Industry in the Russian Federation / Theodoros Varzakas, Elena A. Smirnova, and Olga V. Koroleva -- Snack Foods / Constantina Tzia, Virginia Giannou, and Theodoros Varzakas -- Functional Foods / Kleopatra Tsatsaragkou, Paraskevi Paximada, Stylliani Protonotariou, and Ioanna Mandala -- Functional Foods Case Study: The Incorporation of Omega-3 Fatty Acids and Phytosterol Esters into Filo Products / Theodoros Varzakas -- Flavor Production / Stella Lignou and Jane K. Parker.