Food science and technology /
edited by Geoffrey Campbell-Platt.
- Second edition.
- Hoboken, NJ, USA : Wiley, 2018.
- ix, 564 pages : illustrations ; 28 cm
Includes bibliographical references and index.
Introduction -- Food chemistry -- Food analysis -- Food biochemistry -- Food biotechnology -- Food microbiology -- Numerical procedures -- Food physics -- Food processing -- Food engineering -- Food packaging -- Nutrition -- Sensory evaluation -- Statistical analysis -- Quality assurance and legislation -- Regulatory toxicology -- Food business management: principles and practice -- Food marketing -- Product development -- Information technology -- Communication and transferable skills.
"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the 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, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. 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. Food Science and Technology, Second Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities."--Back cover