Handbook of Food Science and Technology 2 : Food Process Engineering and Pack...

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Book Title	Handbook of Food Science and Technology 2 : Food Process Engineer
ISBN	9781848219335

Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging, Hardcover by Jeantet, Romain (EDT); Croguennec, Thomas (EDT); Schuck, Pierre (EDT); Brule, Gerard (EDT), ISBN 1848219334, ISBN-13 9781848219335, Brand New, Free P&P in the UK

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of th "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. Th is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

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