{"product_id":"food-science-and-technology-isbn-9780470673423","title":"Food Science and Technology","description":"\u003cp\u003e\u003ci\u003eFood Science and Technology, Second Edition\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eAll 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCoverage of all the core modules of food science and technology degree programs internationally\u003c\/li\u003e \u003cli\u003eCrucial information for professionals in the food industry worldwide\u003c\/li\u003e \u003cli\u003eChapters written by subject experts, all of whom are internationally respected in their fields\u003c\/li\u003e \u003cli\u003eA must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally\u003c\/li\u003e \u003cli\u003eAdditional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFood Science and Technology, 2nd Edition\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eContributors vii\u003c\/p\u003e \u003cp\u003eAbout the Companion Website ix\u003c\/p\u003e \u003cp\u003e1 Introduction 1\u003cbr\u003e \u003ci\u003eGeoffrey Campbell-Platt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Food Chemistry 5\u003cbr\u003e \u003ci\u003eRichard A. Frazier\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Food Analysis 31\u003cbr\u003e \u003ci\u003eHeinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Food Biochemistry 75\u003cbr\u003e \u003ci\u003eBrian C. Bryksa and Rickey Y. Yada\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Food Biotechnology 105\u003cbr\u003e \u003ci\u003eCherl-Ho Lee and Hyun-Jin Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Food Microbiology 137\u003cbr\u003e \u003ci\u003eTim Aldsworth, Christine E.R. Dodd and Will Waites\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Numerical Procedures 193\u003cbr\u003e \u003ci\u003eR. Paul Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Food Physics 211\u003cbr\u003e \u003ci\u003eKeshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Food Processing 227\u003cbr\u003e \u003ci\u003eYugang Shi, Jianshe Chen and Andrew Rosenthal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Food Engineering 271\u003cbr\u003e \u003ci\u003eR. Paul Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Food Packaging 303\u003cbr\u003e \u003ci\u003eGordon L. Robertson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Nutrition 325\u003cbr\u003e \u003ci\u003eC. Jeya Henry and Lis Ahlström\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Sensory Evaluation 351\u003cbr\u003e \u003ci\u003eHerbert Stone and Rebecca N. Bleibaum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Statistical Analysis 375\u003cbr\u003e \u003ci\u003eHerbert Stone and Rebecca N. Bleibaum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Quality Assurance and Legislation 391\u003cbr\u003e \u003ci\u003eDavid Jukes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Regulatory Toxicology 437\u003cbr\u003e \u003ci\u003eGerald C. Moy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Food Business Management: Principles and Practice 453\u003cbr\u003e \u003ci\u003eMichael Bourlakis, David B. Grant and Paul Weightman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Food Marketing 473\u003cbr\u003e \u003ci\u003eTakahide Yamaguchi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Product Development 487\u003cbr\u003e \u003ci\u003eRay Winger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Information Technology 503\u003cbr\u003e \u003ci\u003eJeremy D. Selman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Communication and Transferable Skills 519\u003cbr\u003e \u003ci\u003eJeremy D. Selman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 535\u003c\/p\u003e   \u003cp\u003e\u003cstrong\u003eAbout the Editor\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eGeoffrey Campbell-Platt\u003c\/strong\u003e 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).   \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Science and Technology, Second Edition \u003c\/i\u003eis 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.\u003c\/p\u003e \u003cp\u003eAll 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCoverage of all the core modules of food science and technology degree programs internationally\u003c\/li\u003e \u003cli\u003eCrucial information for professionals in the food industry worldwide\u003c\/li\u003e \u003cli\u003eChapters written by subject experts, all of whom are internationally respected in their fields\u003c\/li\u003e \u003cli\u003eA must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally\u003c\/li\u003e \u003cli\u003eAdditional interactive resources on the book’s companion website, including multiple choice questions, web links, further reading, and exercises\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFood Science and Technology, Second Edition \u003c\/i\u003eis an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989228929253,"sku":"NP9780470673423","price":68.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470673423.jpg?v=1761783292","url":"https:\/\/k12savings.com\/products\/food-science-and-technology-isbn-9780470673423","provider":"K12savings","version":"1.0","type":"link"}