Food Science Processing Technology

Description

This process includes a set of physical, chemical or microbiological methods and techniques used to transform raw ingredients into food and its transformation into other forms in food processing industry. Food science and technology is the application of science to satisfy the needs of society for sustainable food quality, safety and security. Food technology draws upon and integrates the application of other technologies to food, such as packaging, materials science, engineering, instrumentation, electronics, agriculture and biotechnology. Food scientists develop and improve ways to process raw ingredients, such as grains, meats, milk, fruit and vegetables to safe, tasty and nutritious foods. The study of food science and technology involves application of the basic science chemistry, nutrition, engineering, microbiology and the latest research developments in the handling, processing and packaging of foods from the farm to the consumer’s plate. The book will serve as a useful reference material to both the students and professionals. This book aims to introduce them to the broad range of processing techniques and recent trends that are used in food processing.