Introduction to Food Engineering 6th Edition

Introduction to Food Engineering, 6th Edition by R. Paul Singh, Dennis R. Heldman, and Ferruh Erdogdu is the definitive, up-to-date textbook for anyone serious about food process design, safety, and quality. Clear, authoritative, and practical, this edition brings core food engineering principles into modern industry contexts—ideal for classroom use, industry training, and professional reference.

Start with a concise foundation in mass and energy balances, then move into essential topics such as heat and mass transfer, fluid flow, rheology, refrigeration, drying, and unit operations—each explained with real-world examples and engineering rigor. Newer sections reflect advances in process modeling, hygienic design, and sustainable processing practices, helping you apply theory to current challenges in food production and packaging.

Whether you’re an undergraduate student, graduate researcher, or a food engineer working in manufacturing, this book builds confidence through solved examples, end-of-chapter problems, and practical design approaches. The authors’ combined expertise ensures explanations are both technically precise and accessible, bridging academic concepts with industry application.

Perfect for universities, R&D teams, and food processors across the US, UK, India, Canada, Australia, and worldwide, this edition serves as a long-lasting resource for coursework and professional development. Equip yourself with the knowledge to design safer, more efficient, and innovative food processes—order your copy today and elevate your food engineering practice.

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