Postharvest Technology, Food Technology, Food Science and Technology
Handbook of Food Science and Technology 2 Vols. Set
Description
Food Science is application of basic science and engineering to study the fundamental of (physical, chemical and biochemical nature) of foods and principles of the food processing. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry besides various food processing technologies. Keeping the importance of the food in our life. The two volumes set on “Handbook of Food Science and Technology” is a well written series and covers Chemistry and Safety in Vol.1 and Processing Techniques in Vol.2. The book series containing information would be the strongest link between the industry, academia and the consumers. The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students in this publication.
Table of Contents
Please see the Table of Contents in respective vols.