Food Science and Technology

Trends and Future Prospects
1. Auflage 2020
ISBN: 978-3-11-066745-5
Verlag: De Gruyter

Buch, Englisch, 525 Seiten, Format (B × H): 170 mm x 240 mm, Gewicht: 904 g

Reihe: De Gruyter STEM

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Zielgruppe

Researchers, industry professionals and students in food and agri

Autoren/Hrsg.

Ijabadeniyi, Oluwatosin Ademola

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Über Autor(innen)

Oluwatosin Ademola Ijabadeniyi, Durban University of Technology, South Africa.