A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes.

Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion.

Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

Readership

R&D professionals and quality assurance/quality control professionals in the canning industry; food microbiologists and engineers with an interest in thermal processing; academics working in this field