Book on food crime is ‘arrestingly’ good
A University of Huddersfield Professor has received international acclaim for his latest book, looking at the growing complexities of the global food supply chain.
Professor Samir Dani’s latest book ‘Food Supply Management and Logistics’ is described by its publishers as an ‘exciting new text’ dealing with food supply from ‘farm to fork.’
With the global food supply chain more important than ever, with rafts of new regulations, including measures to deal with ‘food crime’, the book comes at a time when more and more people are affected by such issues.
Topics covered include food supply chain production and manufacturing; food logistics; regulation, safety and quality; food sourcing; retailing; risk management; innovation; trends in technology; challenges facing international food supply chains; plus food security and future developments.
Professor Dani has conducted extensive research into global food supply but found that there were no up-to-date books that covered all the issues.
“I realised that there was a need for something that covered regulations, international challenges in exporting food, and risks in the food supply chain environment,” he said.
“None of the books on the market had comprehensive coverage of all these topics that practitioners or academics could pick up and learn about all the issues.”
Professor Dani’s book has filled a gap in the market and his book has been warmly received.
In December 2015, ‘Food Supply Chain Management and Logistics’ received the prize for best book at an awards ceremony in Paris.
One of the many areas he has investigated is that of food crime, a term coined in the UK in the wake of the 2013 scandal in which horsemeat was found in processed beef products. The scandal led to a government probe.
Professor Dani also examined many case studies of international politics and tensions impinging on food supply – such as wheat production in Europe and Russia and a row over ‘killer cucumbers’ between Spain and Germany.
Although the book has academic value – and Professor Dani uses it in his own teaching at the University – it was written to be easily accessible to people working in the food industry.
