Food Science and Technology
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Food Science and Technology

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Description

Food Science and Technology is considered the flagship textbook for degree level studies in food science, supported by the International Union of Food Science and Technology. The comprehensive text and reference book 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. This second edition sees major development of the book's accessibility and features as well as a greater use of colour, photos and illustrations to enhance the reader's learning experience and to appeal to students in the subject. The editor, Geoffrey Campbell-Platt, is a world-renowned food scientist with a long career in industry and academia, and is currently President of the world s biggest professional association for food science, the International Union of Food Science and Technology (IUFoST). Each chapter is written by an expert in their chosen field, thus presenting a collection of authoritative authors in one volume, suitable for food science and technology degree programmes and food industry professionals.
About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
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Product details

  • Hardback | 576 pages
  • 218 x 285 x 34mm | 1,808g
  • New York, United States
  • English
  • 2nd Edition
  • 0470673427
  • 9780470673423
  • 23,559

Back cover copy

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, 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.
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Table of contents

List of Contributors About the Companion Website 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 7 Numerical Procedures R. Paul Singh 8 Food Physics Keshavan Niranjan, Dario Iker Tellez-Medina and Gustavo Fidel Gutierrez-Lopez 9 Food Processing Jianshe Chen and Andrew Rosenthal 10 Food Engineering R. Paul Singh 11 Food Packaging Gordon L. Robertson 12 Nutrition C. Jeya Henry and Lis Ahlstrom 13 Sensory Evaluation Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation David Jukes 16 Regulatory Toxicology Gerald C. Moy 17 Food Business Management: Principles and Practice Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing Takahide Yamaguchi 19 Product Development Ray Winder 20 Information Technology Jeremy D. Selman 21 Communication and Transferable Skills Index
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About Geoffrey Campbell-Platt

About the Editor
Geoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).
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Rating details

10 ratings
3.7 out of 5 stars
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3 10% (1)
2 0% (0)
1 20% (2)
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