Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-the

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and sc

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, incl

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates