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.
Edited by:
Oluwatosin Ademola Ijabadeniyi Imprint: De Gruyter Country of Publication: Germany Edition: 2nd Edition Dimensions:
Height: 240mm,
Width: 170mm,
Weight: 1.001kg ISBN:9783111013091 ISBN 10: 311101309X Series:De Gruyter STEM Pages: 599 Publication Date:06 November 2023 Audience:
Professional and scholarly
,
Undergraduate
Format:Paperback Publisher's Status: Active
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.