The subject of food quality, from initial production to consumption, is currently a very topical issue. Agri-Food Quality brings together the latest research from leading experts in nutrition and food science, the food industry, and regulatory bodies on the subject of food quality. The book identifies challenges associated with food production and processing, and emphasises recent advances in improving food quality, highlighting future opportunities for the agricultural and food industries. Topics covered include exploitation of natural pesticides and resistance to disease in plants, increasing storage capability by molecular biology, consumer attitudes and concerns, and nutritional goals for the year 2000. Agri-Food Quality has taken an interdisciplinary approach, looking at the currently fashionable topic of food quality from agricultural, scientific, industrial, regulatory and dietary perspectives. It will appeal to both academics and industrialists in the food science and agrochemical fields.