Understanding Food Science and Technology

by Peter S. Murano

Wadsworth, 2003, [Student Edition],  ISBN 9780534544928, lightly illustrated with black and white photographs, line drawings, graphs and diagrams, large hardcover with colour illustrated laminated boards

Near Fine Condition, minor edge and shelf wear, minor rubbing to edges and corners, no inscriptions (see photographs)

“A comprehensive introduction to the dynamic, fast-paced field of food science and technology.
Author Peter Murano introduces you to important food science concepts, not only presenting the comprehensive, up-to-date coverage this field demands, but also showing the many exciting career opportunities that await the professional food scientist.  Including a broad range of topics in food science and technology, this book explores key food groups and their composition, the functional properties of the major food components, food chemistry, food law (including additives, labelling, and regulation), processing methods, food engineering concepts and applications, biotechnology, food product development, and much more.”