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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Engineering Principles for Food Process and Product Realization (Hardcover, 1st ed. 2022)
Loot Price: R1,543
Discovery Miles 15 430
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Engineering Principles for Food Process and Product Realization (Hardcover, 1st ed. 2022)
Series: Food Engineering Series
Expected to ship within 10 - 15 working days
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As an introductory text book on food engineering principles, this
text gives students a firm, quantitative foundation in all aspects
of food process and product formulation, packaging, manufacturing
processes; engineering aspects of the fate of food in the GI tract;
engineering principles of the environmental impact of foods; and
principles of process economics and project management. The
contents are based on a new definition of Food Engineering which is
fit-for-purpose for this day and age: Food Engineering is the work
of designing, formulating and manipulating food products which have
desired sensory, satiety, health and well-being responses; and
developing - across various operational scales - designs for the
lowest environmental impact processing, packaging and storage
systems capable of realizing the products. Based on this
definition, Engineering Principles for Food Process and Product
Realization re-defines the core competencies of food engineering,
covers the engineering principles needed for food process and
product design, and examines the engineering principles relevant to
the interactions between food on the one hand, and human health,
security and environment on the other - which are the key drivers
for the growth of food business. With security, human health and
environmental legacy driving business, the engineering paradigm
must shift from being farm and preservation focused to becoming
consumer focused - which this book aims to achieve. All of these
topics are covered at a level that is easy to read and absorb, but
with challenging questions and problems which require knowledge
integration across topics. This book is uniquely placed to serve as
an effective launching pad for undertaking further studies on
advanced topics and concepts relating to the design of food
processes and products.
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