Abstract
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
•Covers all key aspects of food quality and safety from farm to fork.
•Highlights emerging technologies and innovations in food processing and packaging.
•Covers all key aspects of food quality and safety from farm to fork.
•Highlights emerging technologies and innovations in food processing and packaging.
| Original language | English |
|---|---|
| Title of host publication | Food Science and Technology |
| Subtitle of host publication | Trends and Future Prospects |
| Editors | Oluwatosin Ademola Ijabadeniyi |
| Place of Publication | Berlin |
| Publisher | De Gruyter |
| Chapter | 5 |
| Pages | 393-410 |
| ISBN (Electronic) | 978-3-11-066757-8 , 978-3-11-066746-2 |
| ISBN (Print) | 978-3-11-066745-5 |
| DOIs | |
| Publication status | Published - 7 Dec 2020 |
| MoEC publication type | A3 Part of a book or another research book |
Field of science
- Food science