FOOD ENGINEERING: STRUCTURE AND FUNCTION

Food engineering embraces, but is not restricted to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food products and services. Food engineers are responsible for the technological knowledge transfer important to the cost-effective production and promoting of food products and services. The book reveals of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, development, and applications of food engineering principles.

Print ISBN: 9781682502693 | $ 170 | 2016 | Hardcover

Contributors: Gary M. Booth, Tory L. Parker et al