Introduction to Food Engineering (Food Science and Technology)

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9780123985309: Introduction to Food Engineering (Food Science and Technology)

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom. NEW TO THIS EDITION: * Communicates key concepts using audio, video, and animations* Integrates interactive tools to aid in understanding complex charts and graphs* Features multi-media guide to setting up Excel spreadsheets and working with formulae* Demonstrates key processes and engineering in practice through videos* Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples* Presents a practical, unique and challenging blend of principles and application for comprehensive learning* Ideal for classroom use, valuable as a lifetime professional reference

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About the Author:

R. Paul Singh is a distinguished professor of food engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering "for innovation and leadership in food engineering research and education." Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

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R. Paul Singh, Dennis R. Heldman
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Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 5th Revised edition. 232 x 196 mm. Language: English . Brand New Book. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Bookseller Inventory # AA59780123985309

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R. Paul Singh, Dennis R. Heldman
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Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 5th Revised edition. 232 x 196 mm. Language: English . Brand New Book. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Bookseller Inventory # AA59780123985309

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Book Description Elsevier Science Publishing Co Inc. Hardback. Book Condition: new. BRAND NEW, Introduction to Food Engineering (5th Revised edition), R. Paul Singh, Dennis R. Heldman, Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. NEW TO THIS EDITION: * Communicates key concepts using audio, video, and animations* Integrates interactive tools to aid in understanding complex charts and graphs* Features multimedia guide to setting up Excel spreadsheets and working with formulae* Demonstrates key processes and engineering in practice through videos* Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples* Presents a practical, unique and challenging blend of principles and applications for comprehensive learning* Ideal for classroom use, valuable as a lifetime professional reference. Bookseller Inventory # B9780123985309

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Book Description Academic Press, 2013. Book Condition: New. 2013. 5th Edition. Hardcover. Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Series: Food Science & Technology. Num Pages: 892 pages. BIC Classification: TDCT. Category: (U) Tertiary Education (US: College). Dimension: 241 x 191 x 37. Weight in Grams: 1654. . . . . . . Bookseller Inventory # V9780123985309

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Book Description Hardcover. Book Condition: New. 5th edition. Brand New; Paperback; Black & White or Color International Edition. ISBN and Cover page may differ but similar contents as US edition. GET IT FAST in 3-5 business days by DHL/FEDEX with tracking number. Books printed in English. No shipping to PO Box/APO/FPO address. In some instances, the international textbooks may have different end chapter case studies and exercises. International Edition Textbooks may bear a label "Not for sale in the U.S. or Canada" and "Content may different from U.S. Edition" - printed only to discourage U.S. students from obtaining an affordable copy. The U.S. Supreme Court has asserted your right to purchase international editions, and ruled on this issue. Access code or CD is not provided with these editions, unless specified. We may ship the books from multiple warehouses across the globe, including India depending upon the availability of inventory storage. Customer satisfaction guaranteed. Bookseller Inventory # INAB1569763

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