Under new management. Thank you for being patient and considerate.

Food Engineering Research Developments by Terrance P. Klening, ISBN-13: 978-1600219061



  • Format: PDF
  • Publisher: ‎ Nova Science Publishers, Inc. (January 11, 2008)
  • Language: ‎ English
  • 354 pages
  • ISBN-10: ‎ 1600219063
  • ISBN-13: ‎ 978-1600219061

Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.

Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
– Design of machinery and processes to produce foods
– Design and implementation of food safety and preservation measures in the production of foods
– Biotechnological processes of food production
– Choice and design of food packaging materials
– Quality control of food production

This new book deals with food engineering research from around the globe.


There are no reviews yet.

Be the first to review “Food Engineering Research Developments by Terrance P. Klening, ISBN-13: 978-1600219061”

Your email address will not be published. Required fields are marked *