Advances in Food Process Engineering Research and Applications

Nonfiction, Science & Nature, Technology, Engineering, Chemical & Biochemical, Food Industry & Science
Cover of the book Advances in Food Process Engineering Research and Applications by , Springer US
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Author: ISBN: 9781461479062
Publisher: Springer US Publication: October 21, 2013
Imprint: Springer Language: English
Author:
ISBN: 9781461479062
Publisher: Springer US
Publication: October 21, 2013
Imprint: Springer
Language: English

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an  interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an  interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

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