Food Science and Technology

Fundamentals and Innovation

Oluwatosin Ademola Ijabadeniyi (Herausgeber)

Buch | Softcover

XIV, 585 Seiten

2023 | 2nd Edition
De Gruyter (Verlag)
978-3-11-101309-1 (ISBN)

Infos

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.

Autor

lt;p>Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Science, Durban University of Technology, South Africa. His research focuses on food quality and safety.

Produkt-Details

• Erscheinungsdatum: 10.10.2023
• Reihe/Serie: De Gruyter STEM
• Zusatzinfo: 12 b/w and 18 col. ill., 46 b/w tbl.
• Verlagsort: Berlin/Boston
• Sprache: englisch
• Maße: 170 x 240 mm
• Gewicht: 1001 g
• Themenwelt: Technik
• Schlagworte: Food chemistry • Food Microbiology • food science • Food Technology • Lebensmittelchemie • Lebensmitteltechnologie • Nutrition • Packaging • Verpackungsindustrie
• ISBN-10: 3-11-101309-X / 311101309X
• ISBN-13: 978-3-11-101309-1 / 9783111013091
• Zustand: Neuware