The book Food Safety and Food Legislation now reaches readers in an expanded 2nd edition that covers current issues in detail alongside topics in Food Science and Technology. Comprising 13 chapters, the book focuses primarily on Food Safety and Food Legislation as well as Food Science and Technology. It provides detailed information on Food Preservation Techniques; the Chemical Composition of Foods; Food Production; the Concept of Quality and the Quality Attributes of Foods; the Concept of Food Safety and the General State of Food Safety in EU Countries and Türkiye; Food Safety Management Systems; Turkish Food Legislation and Food Inspection; Foodborne Diseases and Risks in Food Safety; the Relationship between Foodstuffs and Microorganisms; Ensuring Food Safety and Hygiene in Food Businesses; Cleaning, Disinfection, Hygiene and Sanitation Practices in Food Businesses; Geographical Indication Protection in Türkiye and Examples of Geographical Indications; and the Concept of Gastronomy and the Importance of Gastronomy in Tourism.

The chapters offer useful information for professionals in the food sector and in food and beverage and accommodation businesses, as well as for students in university departments of Food Engineering, Agricultural Engineering and Veterinary Medicine, the Department of Nutrition and Dietetics at Faculties of Health Sciences, and the Departments of Gastronomy and Culinary Arts at Faculties of Tourism. By bringing together in a single volume information that will benefit all these students, and through the application of this knowledge by graduates in their respective fields, the book aims to contribute to public health and the national economy.