Pesticide Residue in Foods: Sources, Management, and Control
暫譯: 食品中的農藥殘留：來源、管理與控制

本書深入探討農藥在食品生產中的不同使用面向。內容涵蓋食品中農藥殘留的來源、相關的健康與環境問題、農藥使用後的降解情況，以及現行的法律法規以規範農藥的使用。此外，還討論了不同的農藥管理技術，例如：降低穀物和食品中的農藥殘留、傳統農藥的替代品，以及有機農業的前景。

《食品中的農藥殘留：來源、管理與控制》旨在提高對這些化學品正確使用的認識，以降低食品中的殘留並減少消費者的風險。

Dr. Mohidus Samad Khan is an aspiring young researcher and innovator, currently working as an Assistant Professor at the Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dr. Khan aims to address different socio-economic issues through his research; his research interests encompass Food, Biotechnology and Environmental Engineering. Besides, he keeps keen interest in Engineering Education. To date, Dr. Khan has authored and co-authored over 50 technical articles, which include peer-reviewed journal and conference articles, international patents, industrial reports, books and book chapters. He also serves as a reviewer of several reputed international journals.

Dr. Khan completed his BSc in Chemical Engineering (2004) Bangladesh University of Engineering and Technology (BUET). He began his career as a Research Engineer in an international research project on managing and monitoring of industrial pollution, led by DFID, USAid, and the Government of Bangladesh (GoB) (2004-06). Starting in 2006, Dr. Khan completed his PhD in 2010 in Bio-surface and Biotechnology from Monash University, Australia. His PhD research work won several major awards including University Medals and Vice-Chancellor's commendation for Best PhD Thesis. Dr. Khan worked as a Post-Doctoral Fellow at the Department of Chemistry, McGill University, Canada to continue his research work on biotechnology (2010-13). Since 2013, Dr. Khan is working as an Assistant Professor in the Department of Chemical Engineering, BUET. He also served as a Visiting Professor (2015) at McGill University, Canada, and as a Visiting Research Scholar (2016-17) at Texas A&M University, USA. Dr. Khan has been involved in food, environment, and biotechnology related projects led by the Government (GoB), international donor agencies, and local Industries.

As a researcher and innovator, Dr. Khan has won several prestigious awards which include the 'Young Innovator Award' entitled 'TR35@Singapore Awards for 2012' organized by 'MIT Technology Review Inc'; he received 'iCFP2016 Young Scientist Award' in recognition of his research work on food properties. His research work on biotechnology has been highlighted across several continents and different journals/organizations, including the Royal Society of Chemistry Journal "Chemistry World," MIT Technology Review, American Chemical Society, NY Times, India Times, and Science Daily.

Mohammad Shafiur Rahman, professor at the Sultan Qaboos University, Sultanate of Oman and the author or co-author of 300 technical articles including 117 refereed journal papers, 107 conference papers, 66 book chapters, 34 reports, 13 popular articles, and 8 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, published by CRC Press, Boca Raton, Florida, which was one of the bestsellers from CRC Press in 2002. The second edition is now released with his editorship. The editor of the popular book Handbook of Food Preservation published by CRC Press, Boca Raton, Florida. The first edition received one of the bestsellers from CRC press in 2003, and the second edition is now in the market. The first edition was translated into Spanish. He is one of the editors of Handbook of Food Process Design (two volumes) published by Wiley-Blackwell, Oxford, England in 2012. He was invited to serve as one of the Associate Editors for the Handbook of Food Science, Engineering and Technology, and one of the Editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press, FL. Recently, he has released a coedited book Minimally Processed Foods: Technologies for Safety, Quality and Convenience published by Springer, New York.

Professor Rahman has initiated the International Journal of Food Properties (Marcel Dekker, Inc.) and serving as the founding Editor for more than 15 years. In edition he is serving in the editorial boards of 8 international journals and book series. In 1998 he has been invited and continued to serve as a Food Science Adviser for the International Foundation for Science (IFS) in Sweden.

Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology (NZ) and the Institute of Food Technologists (USA), a member of the American Society of Agricultural and Biological Engineers (USA) and the American Institute of Chemical Engineers (USA), and Member of Executive Committee for International Society of Food Engineering, ISFE. He was involved in many professional activities, such as organizing international conferences, training workshops and other extension activities. He has initiated and served as the Founding Chair of the International Conference on Food Properties (iCFP). He was invited as a key note/plenary speaker in 10 international conferences in the food science and engineering area. He received the B. Sc. Eng. (Chemical) (1983) and M. Sc. Eng. (Chemical) (1984) degrees from Bangladesh University of Engineering and Technology, Dhaka, the M. Sc. degree (1985) in food engineering from Leeds University, England, and the Ph. D. degree (1992) in food engineering from the University of New South Wales, Sydney, Australia.

Professor Rahman has received numerous awards and fellowships in recognition of research/teaching achievements, including the HortResearch Chairman's Award, the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, and the British Council Fellowship. In 2008 Professor Rahman ranked among the top five Leading Scientists and Engineers of 57 OIC Member States in the Agroscience Discipline.

穆希杜斯·薩馬德·汗博士是一位有抱負的年輕研究者和創新者，目前擔任孟加拉工程科技大學（BUET）化學工程系的助理教授。汗博士的研究目標是通過研究解決不同的社會經濟問題；他的研究興趣包括食品、生物技術和環境工程。此外，他對工程教育也保持著濃厚的興趣。迄今為止，汗博士已經撰寫和共同撰寫了超過50篇技術文章，包括同行評審的期刊和會議文章、國際專利、工業報告、書籍和書籍章節。他還擔任多本知名國際期刊的審稿人。

汗博士於2004年在孟加拉工程科技大學（BUET）獲得化學工程學士學位。他的職業生涯始於一個國際研究項目，該項目由DFID、USAid和孟加拉國政府（GoB）主導，專注於工業污染的管理和監測（2004-06）。自2006年起，汗博士於2010年在澳大利亞莫納什大學獲得生物表面和生物技術的博士學位。他的博士研究工作獲得了多項重要獎項，包括大學獎章和副校長對最佳博士論文的表彰。汗博士曾在加拿大麥吉爾大學化學系擔任博士後研究員，繼續他的生物技術研究工作（2010-13）。自2013年以來，汗博士一直在BUET的化學工程系擔任助理教授。他還曾於2015年擔任加拿大麥吉爾大學的訪問教授，以及於2016-17年在美國德克薩斯農工大學擔任訪問研究學者。汗博士參與了由政府（GoB）、國際捐助機構和當地產業主導的食品、環境和生物技術相關項目。

作為一名研究者和創新者，汗博士獲得了多項著名獎項，包括由MIT Technology Review Inc主辦的2012年「TR35@新加坡獎」的「年輕創新者獎」；他因其在食品性質方面的研究工作而獲得「iCFP2016年年輕科學家獎」。他的生物技術研究工作在多個大陸和不同的期刊/組織中受到關注，包括皇家化學學會期刊《Chemistry World》、MIT Technology Review、美國化學學會、《紐約時報》、《印度時報》和《科學日報》。

穆罕默德·沙菲爾·拉赫曼教授是阿曼蘇丹卡布斯大學的教授，並且是300篇技術文章的作者或共同作者，其中包括117篇經過審核的期刊論文、107篇會議論文、66章書籍章節、34篇報告、13篇流行文章和8本書。他是國際知名且獲獎的《食品性質手冊》的作者，該書由CRC Press在佛羅里達州博卡拉頓出版，並於2002年成為CRC Press的暢銷書之一。第二版現在已經發布，由他編輯。拉赫曼教授還是由CRC Press在佛羅里達州博卡拉頓出版的流行書籍《食品保存手冊》的編輯。第一版於2003年成為CRC Press的暢銷書，第二版目前已經上市。第一版已被翻譯成西班牙語。他是由Wiley-Blackwell於2012年在英國牛津出版的《食品工藝設計手冊》（兩卷）的編輯之一。他被邀請擔任《食品科學、工程與技術手冊》的副編輯，以及擔任由CRC Press出版的《食品與生物過程建模技術手冊》的編輯。最近，他發布了與他共同編輯的書籍《最小加工食品：安全、質量和便利的技術》，該書由斯普林格在紐約出版。

拉赫曼教授創辦了《食品性質國際期刊》（Marcel Dekker, Inc.），並擔任創始編輯超過15年。此外，他還在8本國際期刊和書籍系列的編輯委員會中任職。自1998年以來，他被邀請並持續擔任瑞典國際科學基金會（IFS）的食品科學顧問。

拉赫曼教授是新西蘭食品科學與技術學會（NZ）和美國食品技術學會的專業會員，也是美國農業與生物工程學會和美國化學工程師學會的會員，並且是國際食品工程學會（ISFE）執行委員會的成員。他參與了許多專業活動，如組織國際會議、培訓研討會和其他推廣活動。他創辦並擔任國際食品性質會議（iCFP）的創始主席。他在食品科學和工程領域的10個國際會議中被邀請擔任主題演講者/全體會議演講者。他於1983年獲得孟加拉工程科技大學的化學工程學士學位，1984年獲得化學工程碩士學位，1985年在英國利茲大學獲得食品工程碩士學位，1992年在澳大利亞悉尼的新南威爾士大學獲得食品工程博士學位。

拉赫曼教授因其研究/教學成就獲得了多項獎項和獎學金，包括HortResearch主席獎、雙邊研究活動計劃（BRAP）獎、2003年CAMS傑出研究者獎、2008年SQU研究卓越獎和英國文化協會獎學金。2008年，拉赫曼教授在57個OIC成員國的農科學領域中排名前五名的領先科學家和工程師之中。