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Food Science and Technology (Hardcover, 2nd Edition)
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Food Science and Technology (Hardcover, 2nd Edition)
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Food Science and Technology is considered the flagship textbook for
degree level studies in food science, supported by the
International Union of Food Science and Technology. The
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. This second edition sees major development
of the book's accessibility and features as well as a greater use
of colour, photos and illustrations to enhance the reader's
learning experience and to appeal to students in the subject. The
editor, Geoffrey Campbell-Platt, is a world-renowned food scientist
with a long career in industry and academia, and is currently
President of the world s biggest professional association for food
science, the International Union of Food Science and Technology
(IUFoST). Each chapter is written by an expert in their chosen
field, thus presenting a collection of authoritative authors in one
volume, suitable for food science and technology degree programmes
and food industry professionals. About IUFoST The International
Union of Food Science and Technology (IUFoST) is a
country-membership organisation representing some 65 member
countries, and around 200,000 food scientists and technologists
worldwide. IUFoST is the global voice of food science and
technology, dedicated to promoting the sharing of knowledge and
good practice in food science and technology internationally.
IUFoST organises World Congresses of Food Science and Technology,
and has established the International Academy of Food Science and
Technology (IAFoST) to which eminent food scientists can be elected
by peer review. For further information about IUFoST and its
activities, visit: www.iufost.org
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