Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
| ISBN: | 9783111013091 |
| Publication date: | 6th November 2023 |
| Author: | Oluwatosin Ademola Ijabadeniyi |
| Publisher: | De Gruyter |
| Format: | Paperback |
| Pagination: | 585 pages |
| Series: | De Gruyter STEM |
| Genres: |
Food and beverage technology Agricultural science Industrial applications of scientific research and technological innovation Regulation of science and experimentation Impact of science and technology on society Food chemistry Biotechnology |
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
Food Science and Technology features in the following genres: Food and beverage technology, Agricultural science, Industrial applications of scientific research and technological innovation, Regulation of science and experimentation, Impact of science and technology on society, Food chemistry, Biotechnology
Food Science and Technology is available in Paperback
Food Science and Technology was written by Oluwatosin Ademola Ijabadeniyi and published by De Gruyter
Food Science and Technology has 585 pages
Yes it is part of De Gruyter STEM series
£97.65