Food Science and Technology

Food touches every aspect of human life-its chemistry shapes nutrition, its safety underpins public health, and its processing drives innovation in manufacturing. The study of food science involves understanding how raw materials transform under physical, chemical, and biological forces. From the moment a crop is harvested through its journey to the consumer's table, a complex set of factors determines quality, shelf life, and sensory appeal. In professional kitchens and industrial facilities alike, an appreciation of molecular behavior informs methods to enhance texture, preserve nutrients, and create novel products.Food Science and Technology, brings together foundational principles and cutting edge techniques to serve students, researchers, and practitioners. It offers a clear pathway through the key domains of composition, microbiology, processing, preservation, packaging, quality assessment, additives, and analytical methods. Each chapter is designed to build upon prior concepts, offering both theoretical explanations and practical applications.

Pagina's: 282, Hardcover, DISCOVERY PUBLISHING HOUSE