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Food Science and Technology

Fundamentals and Innovation

Oluwatosin Ademola Ijabadeniyi (Herausgeber)

Buch | Softcover

XIV, 585 Seiten

2023 | 2nd Edition
De Gruyter (Verlag)
978-3-11-101309-1 (ISBN)

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Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.

lt;p>Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Science, Durban University of Technology, South Africa. His research focuses on food quality and safety.

Erscheinungsdatum	10.10.2023
Reihe/Serie	De Gruyter STEM
Zusatzinfo	12 b/w and 18 col. ill., 46 b/w tbl.
Verlagsort	Berlin/Boston
Sprache	englisch
Maße	170 x 240 mm
Gewicht	1001 g
Themenwelt	Technik
Schlagworte	Food chemistry • Food Microbiology • food science • Food Technology • Lebensmittelchemie • Lebensmitteltechnologie • Nutrition • Packaging • Verpackungsindustrie
ISBN-10	3-11-101309-X / 311101309X
ISBN-13	978-3-11-101309-1 / 9783111013091
Zustand	Neuware