Food Science and Technology 2nd Edition

Unlock the secrets of culinary science with Food Science and Technology, 2nd Edition by Geoffrey Campbell-Platt, a comprehensive resource published by Wiley-Blackwell. This essential text delves into the fascinating intersection of food production, preservation, and consumption, offering readers a thorough understanding of the scientific principles that underpin our everyday meals.

This updated edition features the latest advancements in food technology and science, providing an in-depth exploration of topics such as food safety, nutrition, and the impact of processing on food quality. With clear explanations and engaging illustrations, Campbell-Platt makes complex concepts accessible to both students and professionals in the field.

Key features include detailed case studies that showcase real-world applications of food science, as well as a robust discussion of emerging trends and technologies shaping the industry. The book also emphasizes sustainability and health, guiding readers toward a responsible approach to food production and consumption.

Whether you’re a student, educator, or industry professional, Food Science and Technology, 2nd Edition is an invaluable addition to your library, equipping you with the knowledge to navigate the ever-evolving landscape of food science. Don’t miss the chance to elevate your understanding of what’s on your plate!

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.