About the book
NUTRITIONAL SCIENCE AND TECHNOLOGY
Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes.
The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals.
Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
Editions of Nutritional Science and Technology
- Hardcover
- ISBN 9781119808961
- EBook
- ISBN 9781394229109
- EBook
- ISBN 9781394229116
- EBook
- ISBN 9781394229093
Read an Excerpt
NUTRITIONAL SCIENCE AND TECHNOLOGY
Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes.
The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals.
Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
Frequently Asked Questions
What is Nutritional Science and Technology about?
NUTRITIONAL SCIENCE AND TECHNOLOGY
Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes.
The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals.
Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
What core themes, tropes, or subjects are explored in Nutritional Science and Technology?
Mathematics and Science > Physics > Classical mechanics > Energy
Where can I read a sample of Nutritional Science and Technology?
You can read an official preview of the few pages here https://www.book2look.com/book/9781119808961
Is Nutritional Science and Technology part of a series, and can it be read as a standalone?
Yes it is a part of series Bioprocessing in Food Science
Who is/are the Author/s of the book Nutritional Science and Technology?
John Wiley & Sons
Who is the Publisher of the book Nutritional Science and Technology?
Wiley
What are the ISBN numbers for the physical and digital editions?
Nutritional Science and Technology is available as hardcover(ISBN 9781119808961) and ebook(ISBN 9781394229109) and ebook(ISBN 9781394229116) and ebook(ISBN 9781394229093)
Where can I buy Nutritional Science and Technology online or support local independent bookshops?
You can buy Nutritional Science and Technology from below
Where can I buy Nutritional Science and Technology?