Food science and technology Second Edition by Geoffrey Campbell Platt ISBN 0470673427 9780470673423

Food science and technology Second Edition by Geoffrey Campbell-Platt – Ebook PDF Instant Download/Delivery: 0470673427, 9780470673423

Full download Food science and technology Second Edition after payment

 

Product details:

ISBN 10: 0470673427 

ISBN 13: 9780470673423

Author: Geoffrey Campbell-Platt

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.

• Coverage of all the core modules of food science and technology degree programs internationally
• Crucial information for professionals in the food industry worldwide
• Chapters written by subject experts, all of whom are internationally respected in their fields
• A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally
• Additional interactive resources on the book’s companion website, including multiple choice questions, web links, further reading, and exercises

Food Science and Technology, 2^nd 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. 

Table of contents:

Contributors 
About the Companion Website 

Chapter 1: Introduction
Chapter 2: Food Chemistry
Chapter 3: Food Analysis
Chapter 4: Food Biochemistry
Chapter 5: Food Biotechnology
Chapter 6: Food Microbiology
Chapter 7: Numerical Procedures
Chapter 8: Food Physics
Chapter 9: Food Processing
Chapter 10: Food Engineering
Chapter 11: Food Packaging
Chapter 12: Nutrition
Chapter 13: Sensory Evaluation
Chapter 14: Statistical Analysis
Chapter 15: Quality Assurance and Legislation
Chapter 16: Regulatory Toxicology
Chapter 17: Food Business Management: Principles and Practice
Chapter 18: Food Marketing
Chapter 19: Product Development
Chapter 20: Information Technology
Chapter 21: Communication and Transferable Skills

Index 

 

People also search for:

    
food science and technology
    
journal of food science and technology
    
trends in food science and technology
    
international journal of food science and technology
    
lwt food science and technology

Tags: Geoffrey Campbell Platt, Food science, and technology