Overview
- Food engineers must be prepared to perform in their normal activities and to engage in new challenges and opportunities to make the profession more attractive and able to create a larger impact.
- Food engineers integrate developments in physics, chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.
- Interfaces with the environment, the business sector, and regulations and export markets are considered.
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
Buy print copy
About this book
Similar content being viewed by others
Keywords
Table of contents (28 papers)
-
Water Management in Food
Editors and Affiliations
Bibliographic Information
Book Title: Food Engineering Interfaces
Editors: José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4419-7475-4
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2011
Hardcover ISBN: 978-1-4419-7474-7Published: 22 December 2010
Softcover ISBN: 978-1-4614-2787-2Published: 31 January 2013
eBook ISBN: 978-1-4419-7475-4Published: 25 December 2010
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XVIII, 694
Topics: Food Science, Biochemical Engineering, Agricultural Economics