De Gruyter STEM / Food Science and Technology
Fundamentals and Innovation
(Sprache: Englisch)
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...
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Klappentext zu „De Gruyter STEM / Food Science and Technology “
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.
Autoren-Porträt
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.
Bibliographische Angaben
- 2023, 2nd Edition, XIV, 585 Seiten, 46 Schwarz-Weiß-Abbildungen, Maße: 17,2 x 23,8 cm, Kartoniert (TB), Englisch
- Herausgegeben: Oluwatosin Ademola Ijabadeniyi
- Verlag: De Gruyter
- ISBN-10: 311101309X
- ISBN-13: 9783111013091
- Erscheinungsdatum: 06.11.2023
Sprache:
Englisch
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