Trends in Food Engineering

Discover the innovative world of food engineering with "Trends in Food Engineering," authored by experts and published by Taylor & Francis Inc in the year 2000. This comprehensive hardback edition spans 372 pages and provides a critical insight into the essential topics impacting the food industry today.

This book delves into the physical and sensory properties of food, highlighting the significance of structure-function relationships. It covers crucial areas such as food rheology, ensuring that readers understand the correlations between physicochemical attributes and sensory data. Perfect for professionals and academics alike, "Trends in Food Engineering" serves as a valuable resource for anyone interested in the dynamic field of food science and technology.

Enhance your knowledge and stay ahead of the curve with this essential addition to your collection at Bookshop.