edited by Geoffrey Campbell-Platt
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.
Expertly drawn together, 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
Contents
1. Introduction
- Food science and technology course elements
- Evolution of the book
- Food safety assurance
- The International Union of Food Science and Technology (IUFoST)
2. Food chemistry
- Carbohydrates
- Proteins
- Lipids
- Minor components of foods
- Water in foods
- Physical chemistry of dispersed systems
- Chemical aspects of organoleptic properties
3. Food analysis
- Macro analysis
- Instrumental methods
4. Food biochemistry
- Carbohydrates
- Proteins
- Lipids
- Nucleic acids
- Enzymology
- Food processing and storage
5. Food biotechnology
- History of food biotechnology
- Traditional fermentation technology
- Enzyme technology
- Modern biotechnology
- Genetic engineering
- Tissue culture
6. Food microbiology
- Microorganisms important to the food industry
- Microscopic appearance of microorganisms
- Culturing microorganisms
- Microbial growth
- Methods of measuring growth
- Microbial biochemistry and metabolism
- Agents of foodborne illness
- Outbreaks
- An outbreak that wasn’t!
- Incidence of foodborne illness
- The Richmond Report on the microbiological safety of food
- Water-borne diseases
- Traditional and novel methods of microbial detection
- Microbiological sampling plans
- Hazard Analysis and Critical Control Points
- Hygienic factory design
- Microbial fermentation
7. Numerical procedures
- SI system of units
- Rules for using SI units
- Equation
- Graphs – linear and exponential plots
- Calculus
8. Food physics
- Physical principles
- Material properties
9. Food processing
- Fundamentals of fluid flow
- Principles of heat transfer
- Unit operations
- Food preservation
- Food processes and flowcharts
10. Food engineering
- Engineering aspects of hygienic design and operation
- Cleaning and sanitizing
- Process controls
- Storage vessels
- Handling solid foods in a processing plant
- Storage of fruits and vegetables
- Refrigerated transport of fruits and vegetables
- Water quality and wastewater treatment in food processing
11. Food packaging
- Requirements of packaging materials
- Classification of packaging materials
- Permeability characteristics of plastic packaging
- Interactions between packaging materials and food
- Packaging systems
- Package closures and integrity
- Environmental impacts of packaging
12. Nutrition
- Human energy requirements
- Protein
- Carbohydrates
- Lipids and energy density
- Micronutrients – vitamins, minerals and trace minerals
13. Sensory evaluation
- Background and definition
- Facilities
- Subjects
- Methods
14. Statistical analysis
- Descriptive statistics
- Inferential statistics
- Correlation, regression, and multivariate statistics
15. Quality assurance and legislation
- Fundamentals of food law
- Food quality management systems
- Statistical process control
16. Regulatory toxicology
- Regulatory toxicology
- Chemical hazards in food
17. Food business management: principles and practice
- The food business environment
- The UK food chain system
- Characteristics of UK food retailers
- Characteristics of UK food processors
- Marketing in food business management
- Food operations management
- Human resource management
- Finance and accounting for food firms
18. Food marketing
- Marketing principles
- Marketing research
- Strategic marketing and the marketing plan
19. Product development
- Background
- Class protocols
20. Information technology
- PC software packages
- Managing information
- Electronic communication
21. Communication and transferable skills
- Study skills
- Information retrieval
- Communication and presentational skills
- Team and problem solving skills
Index
to see books of related interest