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Look up additional information online by highlighting a word or phrase. 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.
Table of Contents. PrefaceDefinition of TermsChapter 1. Evolution of Food ProcessingThe Evolution of Agriculture, Food Processing, and Food PreservationEarly Examples of Food ProcessingFactors Influencing Food Supply and ProcessingImpact of Invention and Scientific DiscoveryThe Impact of Modern Scientific and Engineering DevelopmentsReferencesChapter 2. World Food SituationWorld Food OrganizationsGeneral Food SituationPresent and Future United States Food Production and ConsumptionReferencesChapter 3.
Food Technology Journal
Food Quality and Its MeasurementFood AttributesFood HabitsSensory AttributesPhysiological FactorsSensory TestingReferencesChapter 4. Human Nutrition and Food Science and TechnologyIntroduction and Historical BackgroundNutrients: Their Chemistry and PhysiologyNutritional InhibitorsDietary AllowancesNutrient Composition of FoodsEffects of Raw-Materials Handling, Processing, and Storage on Nutritive Value of FoodReferencesChapter 5.
Food Processing and PreservationDeterioration and Spoilage of FoodRaw MaterialsConversion of Raw Materials to Consumer FoodsFood Processing IndustriesFoods for a Typical American DinnerFood Preservation By Thermal TreatmentProcessing and Preservation of Food By DehydrationExamples of Commercial Dehydrated FoodsFermented FoodsRefrigeration in the Processing and Preservation of FoodChemicals for Food Processing and PreservationRadiation Preservation of FoodReferencesChapter 6. Packaging FoodsFunctions Served by PackagingPackaging Materials and Finished PackagesDeveloping Packages for New FoodsReferencesChapter 7. Food Safety and Environmental SanitationHuman Infection and Intoxications Associated with FoodFood Plant SanitationWater Supply for Food ProcessingManagement of Food Processing Plant WastesSelected Examples of Food Plant Waste ManagementReferencesChapter 8.
Food Laws and RegulationsModern TimesCurrent United States Food Laws and RegulationsState and Local Laws and RegulationsInternational AspectsReferencesChapter 9. Careers in Food Science and TechnologyIntroductionCareer Opportunities and Educational PrerequisitesCurrently Available Educational ProgramsReferencesAuthor IndexSubject Index.
Food technology books are not very common. Most of the books are written on the food science. Some containing knowledge of food science and technology.Elements of Food Technology Book has all the basic information and introduction of food technology. It is a comprehensive book. The book contains 24 chapters in total. Apart from the first introductory chapter, all others are specified. The different fields of food technology are explained in the book.
Books On Food Science And Technology Pdf
This food technology book elaborates almost all the divisions of food technology. Meat technology, dairy technology, beverage technology, cereal technology, nutrient technology, baking technology etc are assigned separate chapters. Food sugar technology and food fat and oil technology also make a part of this eBook.Elements of Food Technology discusses the processing operations of various products. The products that may fall into individual division of food technology. Unlike others food technology books, the pictures are not many. Most of the data is presented in written form. But care has been done to present the theme effectively.
So, Elements of Food Technology is an introductory book among food technology books. It is quite an old book but still can provide pet data about food technology.
Elements of Food Technology BookAuthor: Norman W. DesrosierPage Count: 738eBook can be shared on request.