This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists fr

Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain

Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.