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OverviewFood 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. Full Product DetailsAuthor: Oluwatosin Ademola IjabadeniyiPublisher: De Gruyter Imprint: De Gruyter Edition: 2nd Edition Weight: 1.001kg ISBN: 9783111013091ISBN 10: 311101309 Pages: 599 Publication Date: 06 November 2023 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationOluwatosin 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. Tab Content 6Author Website:Countries AvailableAll regions |
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