Food science and technology

Food Science and Technology, Second Edition" is a comprehensive text and reference book designed to cover all essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. -- From publisher's description

Indhold: Introduction / Geoffrey Campbell-Platt -- Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee and Hyun-Jin Park -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan, Dario Iker Tellez-Medina and Gustavo Fidel Gutierrez-Lopez -- Food processing / Yugang Shi, Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlstrom -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald C. Moy -- Food business management: principles and practice / Michael Bourlakis, David B. Grant and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman