Math Concepts for Food Engineering

Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.

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A Supplement for Food Science and Engineering Students Who Need to Improve Their Mathematical Skills

A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.

New to the Second Edition

Straightforward explanations of basic balance and transport principles used in food engineering

Various exercises throughout that use spreadsheets, which are available on the publisher‘s website

A chapter on mass transfer

A mathematical skills screening quiz

A simple units-conversion page

This new edition is student tested

What students have to say ... a must-have for any student in food science engineering ... teaches students how to think like an engineer. Each chapter provides meaningful applications ... shows students both the approach and the mathematical solution needed to solve example problems. "This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems."

Builds Mathematical Confidence

This text helps assess the mathematical reasoning skills of food science and engineering students and off