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Food science and technology [electronic book] / edited by Geoffrey Campbell-Platt.

Contributor(s): Campbell-Platt, Geoffrey | International Union of Food Science and Technology.
Material type: materialTypeLabelBookPublisher: Chichester, West Sussex, U.K. ; Ames, Iowa : [Oakville, Ont.] : Wiley-Blackwell ; IUFoST, 2009Description: online resource (xi, 508 p., [14] p. of plates) : ill. (some col.).ISBN: 9780632064212 (hardback); 0632064218 (hardback); 9781444316483 (e-book).Subject(s): Food industry and trade | Biotechnology | Electronic booksDDC classification: 664 Online resources: Access eBook
Contents:
Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlström -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald G. Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill.

Enhanced descriptions from Syndetics:

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food Science and Technology , supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations.

Expertly drawn together, produced and edited, Food Science and Technology provides the following:

Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt

About IUFoST

The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review.

For further information about IUFoST and its activities, visit: www.iufost.org

Includes bibliographical references and index.

Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlström -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald G. Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill.

CIT Module BIOL 7018 - Core reading.

CIT Module CHEM 7002 - Core reading.

CIT Module BIOL 7021 - Core reading.

Electronic reproduction.: ProQuest LibCentral. Mode of access: World Wide Web.

Table of contents provided by Syndetics

  • Introduction
  • Food Chemistry
  • Food Analysis
  • Food Biochemistry
  • Food Biotechnology
  • Food Microbiology
  • Food Processing
  • Food Physics
  • Food Engineering
  • 0 Packaging
  • 1 Sensory Evaluation
  • 2 Quality Assurance and Legislation
  • 3 Nutrition
  • 4 Regulatory Toxicology and Food Safety
  • 5 Numerical Methods
  • 6 Statistical Techniques
  • 7 Management Principles
  • 8 Environmental Management
  • 9 Food Business Management
  • 0 Food Marketing
  • 1 Product Development
  • 2 Information Technology
  • 3 Communication and Transferable Skills

Reviews provided by Syndetics

CHOICE Review

This work, edited by Cambell-Platt (Univ. of Reading, UK), reportedly evolved from the intentions of a committee of food science/technology faculty members to generate a book summarizing the key elements of university courses offered in accredited food science/technology curricula. The volume is composed of 21 chapters written by a host of international authorities; they range from basic and applied sciences such as chemistry, biochemistry, nutrition, and engineering, to product development, marketing, business management, and regulatory concerns. The chapters on mathematics and statistics are superfluous. The amount and depth of material covered is inconsistent between the different chapters, and most topics are covered in only a cursory manner. The book lacks any problem sets, thus limiting its use as a primary textbook. However, this reviewer found many of the chapters informative. The topics are easy to follow and do present a broad perspective on the types of issues that confront the food industry. Beginning undergraduate or graduate students might find the book useful for identifying potential fields for advanced studies. This book has limited appeal, but institutions with food-related programs should consider adding this volume. Summing Up: Recommended. Lower-division undergraduates, graduate students, and two-year technical program students; general readers. J. M. Tomich Kansas State University

Author notes provided by Syndetics

Professor Geoffrey Campbell-Platt is Professor Emeritus of Food Technology at The University of Reading, UK, and President of the International Union of Food Science and Technology.

For more information about Wiley-Blackwell's growing list of quality publications in food science, food technology and related areas, visit: www.wiley.com/go/food