Introduction to food engineering

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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 animations
Integrates interactive tools to aid in understanding complex charts and graphs
Features multimedia guide to setting up Excel spreadsheets and working with formulae
Demonstrates key processes and engineering in practice through videos
Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
Ideal for classroom use, valuable as a lifetime professional reference

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Availability

Detail Information

Series Title

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Call Number

664.02 Sin i

Publisher

London : Elsevier., 2014

Collation

xxiii, 867 p. : ill. : ind. ; 24 cm.

Language

English

ISBN/ISSN

9780123985309

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

5th

Subject(s)

Food industry and trade

Specific Detail Info

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Statement of Responsibility

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Other version/related

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