Food Science and Technology
Fundamentals and Innovation
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Beschreibung
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.
Autor*in
Oluwatosin Ademola Ijabadeniyi
Themen in »Food Science and Technology«
Lebensmitteltechnologie Lebensmittelchemie Verpackungsindustrie Food Chemistry Food Microbiology Nutrition Food Technology Food Science Packaging