**2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner** The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly ...
Read More
**2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner** The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with "what-if" analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.
Read Less
Add this copy of Introduction to Food Engineering to cart. $134.85, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2024 by Academic Press Inc.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Fine. Contains: Unspecified, Illustrations. Food Science and Technology . Includes: illustrations, unspecified. Intended for college/higher education audience. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Introduction to Food Engineering (Food Science and to cart. $134.86, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2024 by Academic Press.
Add this copy of Introduction to Food Engineering to cart. $160.00, very good condition, Sold by eCampus rated 5.0 out of 5 stars, ships from Lexington, KY, UNITED STATES, published 2024 by HHS.
Add this copy of Introduction to Food Engineering (Food Science and to cart. $173.00, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2024 by Academic Press.
Add this copy of Introduction to Food Engineering to cart. $173.30, good condition, Sold by Book Words rated 5.0 out of 5 stars, ships from Midland Park, NJ, UNITED STATES, published 2024 by Academic Press.