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Introduction to Food Science and Technology
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Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
Author
George Stewart
George Stewart lived and died in a small trailer in a mobile home park in his adopted home town of Tustin, CA. With25 years in the news business he spent the last 18 writing for the Tustin News.He wrote a humor columncalled,Two Cents for the last five years of his reporting, 2001 to 2006. He had a large following in and out of Tustin. The columnsare a collection ofhis unique take aon life, politics, fantasy and his travels along the rocky road of life with its twists turns and potholes along the way. George's favorite sport was smoking cigars, discussing history, and solving the problems of life with his many friends in the courtyard of John Kelly's unique Mens Shop in old town Tustin.
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