Description
Book SynopsisEdited by a world-renowned food scientist with a long career in industry and academia, the revised and updated second edition of Food Science and Technology covers all the core modules of food science and technology degree programs internationally.
Table of ContentsContributors vii
About the Companion Website ix
1 Introduction 1
Geoffrey Campbell-Platt
2 Food Chemistry 5
Richard A. Frazier
3 Food Analysis 31
Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt
4 Food Biochemistry 75
Brian C. Bryksa and Rickey Y. Yada
5 Food Biotechnology 105
Cherl-Ho Lee and Hyun-Jin Park
6 Food Microbiology 137
Tim Aldsworth, Christine E.R. Dodd and Will Waites
7 Numerical Procedures 193
R. Paul Singh
8 Food Physics 211
Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López
9 Food Processing 227
Yugang Shi, Jianshe Chen and Andrew Rosenthal
10 Food Engineering 271
R. Paul Singh
11 Food Packaging 303
Gordon L. Robertson
12 Nutrition 325
C. Jeya Henry and Lis Ahlström
13 Sensory Evaluation 351
Herbert Stone and Rebecca N. Bleibaum
14 Statistical Analysis 375
Herbert Stone and Rebecca N. Bleibaum
15 Quality Assurance and Legislation 391
David Jukes
16 Regulatory Toxicology 437
Gerald C. Moy
17 Food Business Management: Principles and Practice 453
Michael Bourlakis, David B. Grant and Paul Weightman
18 Food Marketing 473
Takahide Yamaguchi
19 Product Development 487
Ray Winger
20 Information Technology 503
Jeremy D. Selman
21 Communication and Transferable Skills 519
Jeremy D. Selman
Index 535
