Food Science and Technology Book PDF is 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.
Food Science and Technology, supported by the International Union of Food Science and Technology 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 recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations.
Expertly drawn together, produced and edited, Food Science and Technology provides the following:
Coverage of all the elements of food science and technology degree programs internationally
Essential information for all professionals in the food industry worldwide
Chapters written by authoritative, internationally respected contributing authors
A must-have reference book for libraries in every university, food science and technology research institute, and food company globally
Table of Contents
List of Contributors
1 Introduction Geoffrey Campbell-Platt
2 Food Chemistry Richard A. Frazier
3 Food Analysis Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt
4 Food Biochemistry Brian C. Bryksa and Rickey Y. Yada
5 Food Biotechnology Cherl-Ho Lee and Hyun-Jin Park
6 Food Microbiology Tim Aldsworth, Christine E.R. Dodd and Will Waites
