Communication Practices in Engineering, Manufacturing, and Research for Food and Water Safety

Copyright © 2015 by The Institute of Electrical and Electronics Engineers, Inc.

Communication Practices in Engineering, Manufacturing, and Research for Food and Water Safety

Editor(s): David Wright

Published Online: 29 AUG 2015 03:19AM EST

Print ISBN: 9781118274279

Online ISBN: 9781118886373

DOI: 10.1002/9781118886373

About this Book

This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field 

  • History of muckraking in the food industry
  • Case study on groundwater regulation
  • Interviews with members of the beef industry and livestock market owners

Table of contents

    1. You have free access to this content
      Front Matter (pages i–xv)

    2. Chapter 1

      Cowboys and Computers: Communicating National Animal Identification in the Beef Industry (pages 1–62)

      David Wright

    3. Chapter 2

      Children Communicating Food Safety/Teaching Technical Communication to Children: Opportunities Gleaned from the FIRST® LEGO® League 2011 Food Factor Challenge (pages 63–88)

      Edward A. Malone and Havva Tezcan-Malone

    4. Chapter 3

      The Role of Public (Mis)perceptions in the Acceptance of New Food Technologies: Implications for Food Nanotechnology Applications (pages 89–118)

      Mary L. Nucci and William K. Hallman

    5. Chapter 4

      The New Limeco Story: How One Produce Company Used Third-Party Food Safety Audit Scores to Improve Its Operation (pages 119–127)

      Roy E. Costa

    6. Chapter 5

      Communication Practices by Way of Permits and Policy: Do Environmental Regulations Promote Sustainability in the Real World? (pages 129–144)

      Becca Cammack

    7. Chapter 6

      Influences of Technical Documentation and Its Translation on Efficiency and Customer Satisfaction (pages 145–169)

      Elena Sperandio

    8. Chapter 7

      Communicating Food Through Muckraking: Ethics, Food Engineering, and Culinary Realism (pages 171–187)

      Kathryn C. Dolan

    9. You have free access to this content
      Index (pages 189–195)

    10. You have free access to this content
      IEEE Press Series on Professional Engineering Communication (pages 196–197)

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