ENGLISH

Food Science and Technology: Fundamentals and Innovation

By Oluwatosin Ademola Ijabadeniyi (editor)

Book information

Publisher
de Gruyter
Year
2023
ISBN
9783111013107, 9783111013091
DOI
10.1515/9783111013107
Language
english
Format
PDF
Filesize
55 MB (58118656 bytes)
Series
De Gruyter STEM
Edition
2
Pages
599\602
Library
degruyter.com
Time added
2023-11-01 06:35:50

Description

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science. Covers all key aspects of food quality and safety from farm to fork. Highlights emerging technologies and innovations in food processing and packaging. Includes two new chapters and updates to existing chapters.

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