Books in the Integrating Food Science and Engineering Knowledge Into the Food Chain series

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers.

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers.

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods.

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;