Food science and technology / edited by Geoffrey Campbell-Platt.

Contributor(s):

Material type: Text

TextChichester, West Sussex, U.K. ; Ames, Iowa : Wiley-Blackwell : [Oakville, Ont.] : IUFoST, 2009Description: xi, 508 pages, [14] pages of plates : illustrations (some coloured) ; 29 cmISBN:

9780632064212 (hardback : alk. paper)
0632064218 (hardback : alk. paper)

Subject(s):

DDC classification:

664 22

LOC classification:

TP370 .F629 2009

NLM classification:

TP 370

Contents:

Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlström -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald G. Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill.

Review: "This brand new comprehensive text and reference book is 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." "Food Science and Technology, supported by the International Union of Food Science and Technology 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 recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations." "Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally; Essential information for all professionals in the food industry worldwide; Chapters written by authoritative, internationally respected contributing authors; A must-have reference book for libraries in every university, food science and technology research institute, and food company globally; Additional resources published on the book's web site."--BOOK JACKET.

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Books	Chinhoyi University of Technology Libraries	Chinhoyi University of Technology Libraries	TP 370 FOO (Browse shelf(Opens below))	c.034204	Available		BK0042166
Books	Chinhoyi University of Technology Libraries	Chinhoyi University of Technology Libraries	TP 370 FOO (Browse shelf(Opens below))	c.034205	Available		BK0042171

Includes bibliographical references and index.

"This brand new comprehensive text and reference book is 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." "Food Science and Technology, supported by the International Union of Food Science and Technology 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 recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations." "Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally; Essential information for all professionals in the food industry worldwide; Chapters written by authoritative, internationally respected contributing authors; A must-have reference book for libraries in every university, food science and technology research institute, and food company globally; Additional resources published on the book's web site."--BOOK JACKET.

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