| Titre : |
Food science and technology |
| Type de document : |
Ouvrage |
| Auteurs : |
Geoffrey Campbell-Platt, Directeur de publication, rédacteur en chef |
| Mention d'édition : |
2nd edition |
| Editeur : |
Weinheim (Allemagne) : Wiley-Blackwell |
| Année de publication : |
2018 |
| Importance : |
564 p. |
| Accompagnement : |
Companion website https://www.wiley.com//legacy/wileychi/campbell_platt/ |
| ISBN/ISSN/EAN : |
978-0-470-67342-3 |
| Langues : |
Anglais (eng) |
| Catégories : |
[Thesagri] agrochimie
[Thesagri] analyse des aliments
[Thesagri] analyse microbiologique
[Thesagri] assurance qualité
[Thesagri] biochimie
[Thesagri] biotechnologie
[Thesagri] économie agro-alimentaire
[Thesagri] génie agroalimentaire : discipline
[Thesagri] industrie agroalimentaire
[Thesagri] matériel d'emballage
[Thesagri] microbiologie
[Thesagri] produit d'emballage
[Thesagri] technique de fabrication
[Thesagri] technologie agroalimentaire
|
| Index. décimale : |
RA-0 Généralités |
| Note de contenu : |
"Food Science and Technology, Second Edition" is a comprehensive text and reference book 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. The book is supported by the International Union of Food Science and Technology and 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 recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.
All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.
- Coverage of all the core modules of food science and technology degree programs internationally
- Crucial information for professionals in the food industry worldwide
- Chapters written by subject experts, all of whom are internationally respected in their fields
- A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally
- Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises
"Food Science and Technology, 2nd Edition" is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Sommaire:
Food Chemistry
Food Analysis
Food Biochemistry
Food Biotechnology
Food Microbiology
Numerical Procedures
Food Physics
Food Processing
Food Engineering
Food Packaging
Nutrition
Sensory Evaluation
Statistical Analysis
Quality Assurance and Legislation
Regulatory Toxicology
Food Business Management: Principles and Practice
Food Marketing
Product Development
Information Technology
Communication and Transferable Skills
|
| En ligne : |
https://www.wiley.com//legacy/wileychi/campbell_platt/ |
| Format de la ressource électronique : |
Companion website |
Food science and technology [Ouvrage] / Geoffrey Campbell-Platt, Directeur de publication, rédacteur en chef . - 2nd edition . - Weinheim (Allemagne) : Wiley-Blackwell, 2018 . - 564 p. + Companion website https://www.wiley.com//legacy/wileychi/campbell_platt/. ISBN : 978-0-470-67342-3 Langues : Anglais ( eng)
| Catégories : |
[Thesagri] agrochimie
[Thesagri] analyse des aliments
[Thesagri] analyse microbiologique
[Thesagri] assurance qualité
[Thesagri] biochimie
[Thesagri] biotechnologie
[Thesagri] économie agro-alimentaire
[Thesagri] génie agroalimentaire : discipline
[Thesagri] industrie agroalimentaire
[Thesagri] matériel d'emballage
[Thesagri] microbiologie
[Thesagri] produit d'emballage
[Thesagri] technique de fabrication
[Thesagri] technologie agroalimentaire
|
| Index. décimale : |
RA-0 Généralités |
| Note de contenu : |
"Food Science and Technology, Second Edition" is a comprehensive text and reference book 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. The book is supported by the International Union of Food Science and Technology and 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 recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.
All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.
- Coverage of all the core modules of food science and technology degree programs internationally
- Crucial information for professionals in the food industry worldwide
- Chapters written by subject experts, all of whom are internationally respected in their fields
- A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally
- Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises
"Food Science and Technology, 2nd Edition" is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Sommaire:
Food Chemistry
Food Analysis
Food Biochemistry
Food Biotechnology
Food Microbiology
Numerical Procedures
Food Physics
Food Processing
Food Engineering
Food Packaging
Nutrition
Sensory Evaluation
Statistical Analysis
Quality Assurance and Legislation
Regulatory Toxicology
Food Business Management: Principles and Practice
Food Marketing
Product Development
Information Technology
Communication and Transferable Skills
|
| En ligne : |
https://www.wiley.com//legacy/wileychi/campbell_platt/ |
| Format de la ressource électronique : |
Companion website |
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