Long recognized as the bestselling textbook for teaching food
engineering to food science students, this 5e transitions with
today s students from traditional textbook learning to integrated
presentation of the key concepts of food engineering. Using
carefully selected examples, Singh and Heldman demonstrate the
relationship of engineering to the chemistry, microbiology,
nutrition and processing of foods in a uniquely practical blend.
This approach facilitates comprehensive learning that has proven
valuable beyond the classroom as a lifetime professional
reference.
NEW TO THIS EDITION: Communicates key concepts using audio,
video, and animationsIntegrates interactive tools to aid in
understanding complex charts and graphsFeatures multimedia guide to
setting up Excel spreadsheets and working with formulaeDemonstrates
key processes and engineering in practice through videosShows the
relationship of engineering to the chemistry, microbiology,
nutrition and processing of foods via carefully selected
examplesPresents a practical, unique and challenging blend of
principles and applications for comprehensive learningIdeal for
classroom use, valuable as a lifetime professional reference "
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