Introduction to Food Engineering (6th edition)

Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of  classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.  The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Food Science and Technology
Release date:	March 2024
First published:	2025
Authors:	R. Paul Singh • Dennis R. Heldman • Ferruh Erdogdu
Dimensions:	235 x 191mm (L x W)
Pages:	900
Edition:	6th edition
ISBN-13:	978-0-12-823129-6
Categories:	Books
LSN:	0-12-823129-7
Barcode:	9780128231296

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