Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
Nonfiction, Science & Nature, Technology, Food Industry & Science
| Author: | Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule | ISBN: | 9781119285243 |
| Publisher: | Wiley | Publication: | March 3, 2016 |
| Imprint: | Wiley-ISTE | Language: | English |
| Author: | Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule |
| ISBN: | 9781119285243 |
| Publisher: | Wiley |
| Publication: | March 3, 2016 |
| Imprint: | Wiley-ISTE |
| Language: | English |
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).
