Progress in Food Engineering Research & Development (Hardcover, Illustrated Ed)

This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.

General

Imprint:	nova science publishers
Country of origin:	United States
Release date:	September 2007
First published:	April 2008
Editors:	Jerrod M. Cantor
Dimensions:	265 x 189 x 26mm (L x W x T)
Format:	Hardcover
Pages:	294
Edition:	Illustrated Ed
ISBN-13:	978-1-60021-905-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-60021-905-5
Barcode:	9781600219054

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