Food Science and Technology

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, Second 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.

Contributors vii

About the Companion Website ix

1 Introduction 1
Geoffrey Campbell–Platt

2 Food Chemistry 5
Richard A. Frazier

3 Food Analysis 31
Heinz–Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt

4 Food Biochemistry 75
Brian C. Bryksa and Rickey Y. Yada

5 Food Biotechnology 105
Cherl–Ho Lee and Hyun–Jin Park

6 Food Microbiology 137
Tim Aldsworth, Christine E.R. Dodd and Will Waites

7 Numerical Procedures 193
R. Paul Singh

8 Food Physics 211
Keshavan Niranjan, Darío Iker Téllez–Medina and Gustavo Fidel Gutiérrez–López

9 Food Processing 227
Yugang Shi, Jianshe Chen and Andrew Rosenthal

10 Food Engineering 271
R. Paul Singh

11 Food Packaging 303
Gordon L. Robertson

12 Nutrition 325
C. Jeya Henry and Lis Ahlström

13 Sensory Evaluation 351
Herbert Stone and Rebecca N. Bleibaum

14 Statistical Analysis 375
Herbert Stone and Rebecca N. Bleibaum

15 Quality Assurance and Legislation 391
David Jukes

16 Regulatory Toxicology 437
Gerald C. Moy

17 Food Business Management: Principles and  Practice 453
Michael Bourlakis, David B. Grant and Paul Weightman

18 Food Marketing 473
Takahide Yamaguchi

19 Product Development 487
Ray Winger

20 Information Technology 503
Jeremy D. Selman

21 Communication and Transferable Skills 519
Jeremy D. Selman

Index 535

About the Editor
Geoffrey Campbell–Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).