{"title":"Richard W Hartel","description":null,"products":[{"product_id":"food-bites-book-richard-w-hartel-9781461475637","title":"Food Bites","description":"Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Richard Hartel, professor of Food Engineering at UW-Madison, and his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. 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Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go.   The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50350285127953,"sku":"CIN0387773908G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0387773908.jpg?v=1751390517"},{"product_id":"math-concepts-for-food-engineering-book-richard-w-hartel-9781420055054","title":"Math Concepts for Food Engineering","description":"A Supplement for Food Science \u0026amp; Engineering Students Who Need to Improve Their Mathematical Skills  A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.   New to the Second Edition   · Straightforward explanations of basic balance and transport principles used in food engineering   · Various exercises throughout that use spreadsheets, which are available on the publisher’s website   · A chapter on mass transfer   · A mathematical skills screening quiz   · A simple units-conversion page   This new edition is student tested   What students have to say “... a must-have for any student in food science engineering ... teaches students how to think like an engineer. Each chapter provides meaningful applications ... shows students both the approach and the mathematical solution needed to solve example problems.” \"This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems.\"  Builds Mathematical Confidence   This text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50374798999825,"sku":"CIN1420055054G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52485339578641,"sku":"NLS9781420055054","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52748920193297,"sku":"NIN9781420055054","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1420055054.jpg?v=1751241880"},{"product_id":"candy-bites-book-richard-w-hartel-9781461493822","title":"Candy Bites","description":"This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy.  Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51027778765073,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51027782172945,"sku":"NIN9781461493822","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52437967012113,"sku":"CIN146149382XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52667041710353,"sku":"NLS9781461493822","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/146149382X.jpg?v=1751179241"},{"product_id":"confectionery-science-and-technology-book-richard-w-hartel-9783319617404","title":"Confectionery Science and Technology","description":"This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.  Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51063278797073,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51063281713425,"sku":"NIN9783319617404","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52692484718865,"sku":"CIN3319617400G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319617400.jpg?v=1750837828"},{"product_id":"careers-in-food-science-from-undergraduate-to-professional-book-richard-w-hartel-9783031143526","title":"Careers in Food Science: From Undergraduate to Professional","description":"Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. 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This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management.  Several new authors offer fresh perspectives.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51064768528657,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51064770658577,"sku":"NIN9783031143526","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52671859130641,"sku":"NLS9783031143526","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3031143523.jpg?v=1751127098"},{"product_id":"crystallization-in-foods-book-richard-w-hartel-9780834216341","title":"Crystallization in Foods","description":"In the food industry, controlling crystallization is a key  factor in quality as it relates to texture, with some foods requiring  the promotion of crystallization and others its prevention. In the  first publication to focus specifically on this process as it applies  to food, Crystallization in Foods covers fundamental principles  in ice, sugar, and lipid crystallization, and their applications.  Drawing on examples throughout of the practical use and impact of  crystallization on food structure, texture, and quality; and enhanced  with numerous equations and illustrations, Crystallization in  Foods is a valuable resource for food engineers and other  scientists working with crystallization in foods, particularly in the  dairy, confectionery, frozen foods, and baked goods industries. In  addition, this book may be of interest to scientists and other  professionals in the personal care and cosmetics industry, which  shares some of the same quality and texture concerns as the food  industry.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52152841830673,"sku":"NLS9780834216341","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780834216341.jpg?v=1757618041"},{"product_id":"principles-of-food-processing-book-richard-w-hartel-9780834212695","title":"Principles of Food Processing","description":"The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha- sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu- ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva- tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52486738739473,"sku":"NLS9780834212695","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780834212695.jpg?v=1759859707"},{"product_id":"sai-cosa-mangi-book-richard-w-hartel-9788847011748","title":"Sai cosa mangi?","description":"Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Richard Hartel, professor of Food Engineering at UW-Madison, and his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. 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