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Springer Food Processing: Integrating Food Science and Engineering 7th Ed

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Description

Enhance your understanding of the food supply chain with this comprehensive textbook on food processing. This volume covers the essential methods and techniques used to transform raw ingredients into consumable food products for both human and animal use. Whether dealing with harvested crops or animal products, this text explains how to create marketable and long-life food items for home use or industrial applications. Designed for academic and professional growth, this book serves as an upper-level undergraduate or graduate-level textbook. It is based on the collaborative efforts of participants in an ISEKI workshop, ensuring a high standard of technical knowledge. It also functions as a reliable reference for professionals working within the food industry. Gain a deep look into how food science and engineering knowledge are integrated into every step of the food production process.

Key Features

Comprehensive coverage of methods used to transform raw ingredients into various forms for human or animal consumption.

Provides technical insight into converting harvested crops and animal products into marketable, long-life food items.

Designed as a high-level textbook suitable for upper-level undergraduate or graduate-level academic studies.

Serves as a professional reference guide for individuals working within the food processing industry.

Developed through the collaborative expertise of participants from an ISEKI workshop.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
02 May 2025
Listed Since
24 January 2013

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