The Role of Materials Science in Food Bioengineering, Volume 19 in
the Handbook of Food Bioengineering, presents an up-to-date review
of the most recent advances in materials science, further
demonstrating its broad applications in the food industry and
bioengineering. Many types of materials are described, with their
impact in food design discussed. The book provides insights into a
range of new possibilities for the use of materials and new
technologies in the field of food bioengineering. This is an
essential reference on bioengineering that is not only ideal for
researchers, scientists and food manufacturers, but also for
students and educators.
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