Introduction to Food Science and Technology

Kobo ebook | December 1, 2012

byStewart, George

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Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution.
Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer's operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation.
Food technologists, chemists, and scientists will find this book extremely useful.

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From the Publisher

Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with a...

Format:Kobo ebookPublished:December 1, 2012Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0323156649

ISBN - 13:9780323156646

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