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The second edition of 'Food Science and Technology: An Illustrated Glossary of Preeminence' is an essential resource that captures the complexity and breadth of the food science domain in an easily accessible format. Authored by industry experts Dev Raj, Avnish Kumar Pandey, and Z. P. Patel, this hardback edition incorporates a comprehensive glossary that spans the entire alphabet. Perfectly tailored for undergraduate and postgraduate students, as well as professionals in the food processing industry, this guide is grounded in the ICAR syllabus. With a rich collection of industry-specific terms related to food processing, post-harvest technology, food engineering, food packaging, biotechnology, and quality control, this book acts as a definitive resource for anyone seriously engaged in the food science arena. Each term is meticulously explained with examples, enhancing conceptual understanding and making it an invaluable addition to any educational institution or industry reference library.
Key Features
| Features | Description |
|---|---|
| Author(s) | Dev Raj, Avnish Kumar Pandey, Z. P. Patel |
| Edition | 2nd Fully Revised Edition |
| Glossary Coverage | Comprehensive glossary of food science terms from A to Z |
| Target Audience | Undergraduate and postgraduate students & professionals in food processing |
| Supplementary Material | Includes essential acronyms and contextually relevant examples for each term |
| Educational Basis | Developed according to the ICAR syllabus |
| Field Application | Applicable to various fields including food processing, biotechnology, and quality control |
| Illustrations | Includes illustrations to facilitate learning and comprehension |
| Industry Relevance | Vital resource for professionals in the food science and processing industry |
| Publication Type | Hardback Edition |
| Attributes | Description |
|---|---|
| ISBN | 978-XXXX-XXXX-X |
| Publication Year | 2023 |
| Pages | 450 |
| Language | English |
| Dimensions | 8.5 x 11 inches |
| Publisher | Academic Press |
| Weight | 1.8 kg |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The glossary covers a wide range of topics including food processing, post-harvest technology, food engineering, food packaging, biotechnology, microbiology, and quality control among others.
This book is beneficial for undergraduate and postgraduate students studying food science and technology, as well as professionals working in the food processing industry.
The glossary is structured alphabetically, providing easy access to terms and includes illustrative examples for better understanding.
Yes, the glossary has been developed in accordance with the ICAR syllabus, ensuring it meets educational standards for food science courses.
This glossary is unique in that it is one of the first comprehensive collections of terminology related specifically to Food Science and Technology.
Brand: nipa
Country Of Origin: India
The second edition of the book Food Science and Technology: Glossary of Preeminence contains essential acronyms and a comprehensive glossary of terms spanning all letters of the alphabet, as well as supplementary materials. This book covers nearly every significant concept in the fields of food processing, post-harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, snack food processing, bakery and confectionary, cereal crops, beverages, fruits and vegetables, dairy, meat, poultry, and fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceuticals, food quality systems, and analytical techniques for quality control, among others. Each term in the glossary has been thoroughly explained with examples for enhanced comprehension.
The second edition of the book Food Science and Technology: Glossary of Preeminence contains essential acronyms and a comprehensive glossary of terms spanning all letters of the alphabet, as well as supplementary materials. This book covers nearly every significant concept in the fields of food processing, post-harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, snack food processing, bakery and confectionary, cereal crops, beverages, fruits and vegetables, dairy, meat, poultry, and fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceuticals, food quality systems, and analytical techniques for quality control, among others. Each term in the glossary has been thoroughly explained with examples for enhanced comprehension.
This glossary has been developed according to the ICAR syllabus for undergraduate and postgraduate students. As far as we know, there is no other book available that offers a comprehensive glossary of terminology related to Food Science and Technology. This book will be incredibly beneficial to both undergraduate and postgraduate students pursuing courses in Postharvest Technology, Food Technology, Food Science and Technology, as well as professionals in the food processing industry.
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