The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals.
The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Professor (Emeritus) Ernest R. Vieira was Chair of the Department of Food Science, Nutrition and Culinary Arts, North Shore Community College, Danvers, Massachusetts, USA.
Dr. Richard Owusu-Apenten is an Independent Food Scientist Researcher and former faculty at the Department of Food Science, Pennsylvania State University (USA), Department of Food Science & Nutrition, The University of Leeds (UK), and the School of Biomedical Sciences, Ulster University, Coleraine (UK).
Owusu-Apenten, Richard
Vieira, Ernest
| ISBN | 9783030654337 |
|---|---|
| Artikelnummer | 9783030654337 |
| Medientyp | E-Book - PDF |
| Auflage | 5. Aufl. |
| Copyrightjahr | 2022 |
| Verlag | Springer-Verlag |
| Umfang | 602 Seiten |
| Sprache | Englisch |
| Kopierschutz | Digitales Wasserzeichen |
