Marco Fiorino & Caterina Barone 
Quality Systems in the Food Industry [PDF ebook] 

Impact of Food-related Quality System Certifications for Chemical Food Additives.- Chemical Aspects of Intentional Food Adulteration and Quality Management Systems.- Quality Audits in Food Companies and the Examination of Technical Data Sheets.- Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.

Marco Fiorino is a full-time professor of Chemistry and Chemical Technologies at at the Ministry of Education, Universities and Research, Italy. Also, He holds on private consultancies in the ambit of plastic matters and industrial plants. Prof Fiorino obtained his MSc in Chemistry (2000), a Master course on plastic matters (2004), and a Ph D in ‘Plastic matters for special uses, thermosetting plastic matters’ from the State University of Palermo, Italy. Subsequently, He also obtained the MSc in Civil and Environmental Engineering from University Guglielmo Marconi, Italy. Prof. Fiorino is an experienced author in the field of food chemistry and industrial processes, and He has recently co-authored ‘The Chemistry of Thermal Food Processing Procedures’, Springer Briefs in Chemistry of Foods (2016).

Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical and technological features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption.

Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training).

Dr Marco Mason is an experienced scientist working in the food and beverage technological ambit. He obtained his MSc in Food Science and Technology (2009) from the State University of Milan, Italy, and the Ph D in ‘Mountain Environment and Agriculture (2017) from the Free University of Bozen, Italy. Subsequently, Dr Mason has been engaged in different ambits, including analysis (GC-MS, Uv-VIS, FTIR-ATR technologies) and quality control and, HACCP procedures – during a 4-year period. At present, he is Coordinator of Gastronomy Laboratory in the University of Cartagena, Colombia. Dr Mason has co-authored different papers, including Lemma et al. (2015) Removal of bacteria and yeast in water and beer by nylon nanofibrous membranes. J. Food Engineering, 157, 1-6.

Arpan R. Bhagat, Ph.D., FSPCA PCQI Lead Instructor, received his M.S. from the University of Georgia and Ph.D. from Purdue University. Between 2009 and 2018, he worked in the RTE meals & beverages, cheese & dairy, and airline catering industries. Arpan is a member of the International Association for Food Protection (IAFP). In his current role as a food safety manager, he develops and manages policies and procedures to ensure FSMA and PMO compliance for ESL and aseptic fluid milks and cultured dairy products. He has also co-authored two books – ‘The Influence of Chemistry on New Foods and Traditional Products’ and ‘Foods of Non-Animal Origin’ – in the Springer Brief series in Chemistry of Foods.