Food Engineering Principles and Practices: A One-Semester Course

The textbook provides a comprehensive introduction to food engineering principles and practices, covering physics, chemistry, thermodynamics, heat transfer, mass transfer, fluid dynamics, and mathematical concepts, with practical examples and exercises. It is suitable for undergraduate food science students and practitioners in food processing and manufacturing.

Format: Hardback
Length: 528 pages
Publication date: 08 March 2024
Publisher: Springer International Publishing AG

This comprehensive textbook is meticulously crafted to serve as a one-semester course on Food Engineering, providing a concise yet comprehensive introduction to the fundamental engineering and physicochemical principles and practices that are essential in food processing and manufacturing operations. Designed to meet the accreditation requirements of the Institute of Food Technologists for Food Science curricula, this textbook prepares students for advanced courses related to unit operations in food manufacturing. Additionally, it is highly relevant for Food Process Engineering courses, covering essential materials within three semester hours of instruction.

The first three chapters provide a solid foundation in physics and chemistry, offering an overview of the basic knowledge required to understand the engineering language used in food engineering. The subsequent chapters delve into the core concepts of food thermodynamics, heat transfer, radiation in food materials, mass transfer, and fluid dynamics in food, with real-life examples and exercises to enhance students' understanding. The author also introduces essential mathematical and analytical concepts in food engineering, ensuring a solid understanding of the subject matter.

With its practical examples and "Check Your Understanding" sections, as well as numerous problems, this textbook caters to undergraduate food science students in their first required introductory food engineering course. However, it is also invaluable for practitioners involved in designing, optimizing, and managing the processing of food products, providing them with a comprehensive and up-to-date resource.

The textbook covers a wide range of food engineering-related topics, including food processing, packaging, preservation, and quality control. It explores the latest advancements in food technology, such as nanotechnology, biotechnology, and food safety, and their impact on the industry. Additionally, it emphasizes the importance of sustainability and environmental considerations in food engineering, providing students with the knowledge and skills needed to develop and implement sustainable food systems.

Throughout the textbook, the author emphasizes the importance of teamwork, communication, and problem-solving in food engineering. She provides numerous case studies and examples to illustrate the real-world applications of the concepts discussed, helping students to apply their knowledge in practical situations.

In conclusion, this textbook is an essential resource for undergraduate food science students and practitioners involved in food engineering. Its comprehensive coverage of fundamental engineering and physicochemical principles, practical examples, and real-world applications make it a valuable tool for understanding and applying food engineering concepts in the industry. Whether you are a student or a professional, this textbook will help you develop the skills and knowledge needed to succeed in the field of food engineering.

Dimension: 235 x 155 (mm)
ISBN-13: 9783031341229