Food Science and Engineering (Hardcover) (ISBN-13: 9781632399694)

Food science studies the nature of food in terms of its processing, engineering and packaging. It includes the processing involved in developing new food items and various new techniques of packaging. Food science and food engineering can be sub-divided into branches like food chemistry, food physical chemistry, food microbiology, food preservation, etc. This book elucidates the concepts and innovative models around prospective developments with respect to food science and engineering. It will help new researchers by foregrounding their knowledge in this branch. This book attempts to assist those with a goal of delving into this field.

Author: Dorothy Green
ISBN-10: 1632399695
ISBN-13: 9781632399694
Publisher: Callisto Reference
Language: English
Published: 05/22/2018
Pages: 243
Format: Hardcover
Weight: 1.88lbs
Size: 11.00h x 8.50w x 0.56d