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Book Synopsis

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK.


Physics in Food Manufacturing

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    £108.00

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    RRP £120.00 – you save £12.00 (10%)

    Order before 4pm tomorrow for delivery by Fri 7 Aug 2026.

    A Hardback by Megan Povey, Stephen Ward-Smith, Mike Kaszuba

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      Publisher: Institute of Physics Publishing
      Publication Date: Publication Date: 6/1/2020 12:00:00 AM
      ISBN13: 9780750325943, 978-0750325943
      ISBN10: 0750325941

      Description

      Book Synopsis

      This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK.


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