Food science and technology / edited by Geoffrey Campbell-Platt

Contributor(s):

Material type: Text

TextLanguage: Eng Publisher: Hoboken, NJ, USA : Wiley, 2018Edition: Second editionDescription: ix, 564 pages : illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780470673423

Uniform titles:

Food science and technology (John Wiley & Sons)

Subject(s):

LOC classification:

TP370 FOO

Summary: Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. --Summary: All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. --Summary: Coverage of all the core modules of food science and technology degree programs internationally --Summary: Crucial information for professionals in the food industry worldwide --Summary: Chapters written by subject experts, all of whom are internationally respected in their fields --Summary: A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally --Summary: Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises --Summary: Geoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST). --Book Jacket.

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Books	Harare Institute of Technology Main Library	Harare Institute of Technology Main Library	TP370 FOO (Browse shelf(Opens below))	1	Available		BK0010425
Books	Harare Institute of Technology Main Library	Harare Institute of Technology Main Library	TP370 FOO (Browse shelf(Opens below))	2	Available		BK0010369

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Previous	TP368 CUR Current topics on bioprocesses in food industry /	TP370FEL Food processing technology : principles and practice /	TP370 FOO Food science and technology /	TP370 FOO Food science and technology /	TP370 MAN Manufacture of food & beverages /	TP370 POT Food science /	TP370 SIN Introduction to food engineering /	Next

Includes index

Includes bibliographical references

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. --

All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. --

Coverage of all the core modules of food science and technology degree programs internationally --

Crucial information for professionals in the food industry worldwide --

Chapters written by subject experts, all of whom are internationally respected in their fields --

A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally --

Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises --

Geoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST). --Book Jacket.

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