Food Science and Technology: Fundamentals and Innovation

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. Covers all key aspects of food quality and safety from farm to fork. Highlights emerging technologies and innovations in food processing and packaging. Includes two new chapters and updates to existing chapters.