Food Science and Technology: Fundamentals and Innovation

by Oluwatosin Ademola Ijabadeniyi (Editor)

Overview

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.

Product Details

ISBN-13:	9783111013480
Publisher:	De Gruyter
Publication date:	11/06/2023
Series:	De Gruyter STEM
Sold by:	Barnes & Noble
Format:	eBook
Pages:	599
File size:	8 MB
Age Range:	18 Years

About the Author

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.