Introduction to Food Science and Technology (Food Science and Technology: A Series of Monographs)

Stewart, George F., and Maynard A. Amerine

ISBN 10: 0126702500 / ISBN 13: 9780126702507

Published by Academic Press, 1973

About this Item

Hardcover; surplus library copy with the usual stampings; reference number written on dust jacket spine; fading to pages; in good condition with clean text, firm binding. Dust jacket shows fading and shelf wear and is protected by a Mylar cover.

Seller Inventory # 92898

Bibliographic Details

• Title: Introduction to Food Science and Technology (Food Science and Technology: A Series of Monographs)
• Publisher: Academic Press
• Publication Date: 1973
• Language: English
• ISBN 10: 0126702500
• ISBN 13: 9780126702507
• Binding: Hardcover
• Condition: UsedGood
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution.Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation.Food technologists, chemists, and scientists will find this book extremely useful.