Progress in Food Engineering Research and Development
by Paula Varela, M. E. Sosa-Morales, M. A. Magerramov, Julianna Gyura, I. M. Abdulagatov, N. D. Azizov, Bojana Prodanic, Giorgio Pagliarini, Aleksandar Jokic , Sara Rainieri, Arun Dev Sharma, Susana Fiszman, K. Belafi-Bako, A. I. Abdulagatov, Ana Salvador
ISBN 1600219055 (1-60021-905-5)
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Hardcover, Nova Science Publishers, Inc.
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This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.
Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
Design of machinery and processes to produce foods
Design and implementation of food safety and preservation measures in the production of foods
Biotechnological processes of food production
Choice and design of food packaging materials
Quality control of food production
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