Thermal Treatments of Canned Foods

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 focus mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (as for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products.

Anna Santangelo is a food biotechnologist with a major focus on molecular biology, and she is currently working for Kentucky Fried Chicken (KFC) Italy as a New Product Development Specialist. Anna has previously conducted research at the Second University of Naples (Italy) and the University of East Anglia (United Kingdom), and she had also been involved in the QualityAssurance sector of Princes Ltd, Italy, dealing with the implementation and assurance of product standards and packaging.