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    New Food Engineering Research Trends

    Posted By: tot167
    New Food Engineering Research Trends

    Conrad O. Perera, Sueli Rodrigues, Dionissios P. Margaris, Viraj J. Jasinghe, Albert Ibarz, Lin Qing, Tocias Thiele, Benno Kunz, Carlos A. Prieto, Fabiano A. An. Fernandes, Adrian-Gabriel Ghiaus, Naret Meeso, Antonio Guadix, Shen Qun, Emilia M. Guadix, “New Food Engineering Research Trends”
    Nova Science Publishers, Inc. | 2008-02-01 | ISBN: 1600218970 | 282 pages | PDF | 4,4 MB

    This new book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.
    Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
    Design of machinery and processes to produce foods
    Design and implementation of food safety and preservation measures in the production of foods
    Biotechnological processes of food production
    Choice and design of food packaging materials
    Quality control of food production





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