Introduction to Food Engineering by R Paul Singh
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
"Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures." --IFT NEWS
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
| SKU | Unavailable |
| ISBN 13 | 9780126463842 |
| ISBN 10 | 0126463840 |
| Title | Introduction to Food Engineering |
| Author | R Paul Singh |
| Series | Food Science And Technology |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Elsevier Science Publishing Co Inc |
| Year published | 2001-06-29 |
| Number of pages | 688 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |