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Introduction to Food Engineering

Introduction to Food Engineering - Food Science and Technology

5th edition

Hardback (12 Sep 2013)

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Publisher's Synopsis

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Book information

ISBN: 9780123985309
Publisher: Elsevier Science
Imprint: Academic Press
Pub date:
Edition: 5th edition
DEWEY: 664.02
DEWEY edition: 23
Language: English
Number of pages: 892
Weight: 1868g
Height: 241mm
Width: 191mm
Spine width: 37mm