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Food science and technology / edited by Geoffrey Campbell-Platt.

By: Contributor(s): Material type: TextTextPublication details: Chichester, West Sussex, U.K. : Wiley-Blackwell, IUFoST, 2009.Description: xi, 508 p., [14] p. of plates : ill. (some col.) ; 29 cmISBN:
  • 0632064218
  • 9780632064212
Subject(s): DDC classification:
  • 664 CAM
Contents:
Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlström -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald G. Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Standard Loan Moylish Library Main Collection 664 CAM (Browse shelf(Opens below)) 1 Available 39002100385211
Standard Loan Moylish Library Main Collection 664 CAM (Browse shelf(Opens below)) 2 Available 39002100385195

Enhanced descriptions from Syndetics:

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food Science and Technology , supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations.

Expertly drawn together, produced and edited, Food Science and Technology provides the following:

Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt

About IUFoST

The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review.

For further information about IUFoST and its activities, visit: www.iufost.org

Includes bibliographical references and index.

Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlström -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald G. Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill.

Table of contents provided by Syndetics

  • Introduction
  • Food Chemistry
  • Food Analysis
  • Food Biochemistry
  • Food Biotechnology
  • Food Microbiology
  • Food Processing
  • Food Physics
  • Food Engineering
  • 0 Packaging
  • 1 Sensory Evaluation
  • 2 Quality Assurance and Legislation
  • 3 Nutrition
  • 4 Regulatory Toxicology and Food Safety
  • 5 Numerical Methods
  • 6 Statistical Techniques
  • 7 Management Principles
  • 8 Environmental Management
  • 9 Food Business Management
  • 0 Food Marketing
  • 1 Product Development
  • 2 Information Technology
  • 3 Communication and Transferable Skills

Author notes provided by Syndetics

Professor Geoffrey Campbell-Platt is Professor Emeritus of Food Technology at The University of Reading, UK, and President of the International Union of Food Science and Technology.

For more information about Wiley-Blackwell's growing list of quality publications in food science, food technology and related areas, visit: www.wiley.com/go/food

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