Free Delivery on orders over $25*

      • All Products
      • Paperback
      • Hardcover
      • eBook
      • Audiobook

    Introduction to Food Engineering

    By: R. Paul Singh, Dennis R. Heldman

    Date Released

    Out of Print

    Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.

    The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

    The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

    You might also like

    Accepted Payments
    QBD Proudly Supports

    Need help? Call us on (07) 3291 7444