Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing

Poultry Production & Processing Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing presents an interdisciplinary overview of modern poultry science and production. It brings together chemistry, microbiology, nutrition, food technology, meat science, biotechnology, health sciences, and animal science. The book also examines current technologies, antibiotic use, food safety, animal welfare, the Green Deal, and circular-economy challenges. Key Features Covers modern poultry science Explores chemistry in poultry production Discusses poultry processing technologies Integrates multiple scientific disciplines Covers chemistry and microbiology Addresses poultry nutrition Examines food technology and meat science Includes biotechnology applications Covers poultry health sciences Discusses current production technologies Examines antibiotic use Addresses poultry food safety Covers animal welfare considerations Discusses circular economy approaches Explores sustainable poultry production