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Book Synopsis

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.

Food Science and Technology: Fundamentals and Innovation

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    Order before 4pm tomorrow for delivery by Fri 26 Jun 2026.

    A Paperback by Oluwatosin Ademola Ijabadeniyi

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      View other formats and editions of Food Science and Technology: Fundamentals and Innovation by Oluwatosin Ademola Ijabadeniyi

      Publisher: De Gruyter
      Publication Date: 06/11/2023
      ISBN13: 9783111013091, 978-3111013091
      ISBN10: 311101309X

      Description

      Book Synopsis

      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.

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