Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
Cover
Title page
Copyright
Contributors
About the Companion Website
Chapter 1 Introduction
1.1 Food Science and Technology Course Elements
1.2 Evolution of the Book
1.3 Food Safety Assurance
1.4 The International Union of Food Science and Technology
1.5 The Book
Chapter 2 Food Chemistry
2.1 Introduction
2.2 Carbohydrates
2.3 Proteins
2.4 Lipids
2.5 Minor Components of Foods
2.6 Water in Foods
2.7 Physical Chemistry of Dispersed Systems
2.8 Chemical Aspects of Organoleptic Properties
Further Reading and References
Chapter 3 Food Analysis
3.1 Sampling Techniques
3.2 Gravimetry
3.3 Titrations
3.4 Other Volumetric Methods
3.5 Spectroscopy and Spectrometry
3.6 Non-Spectroscopic Optical Methods
3.7 Mass Spectrometry
3.8 Chromatography
3.9 Electrophoresis
3.10 Electrochemical Methods
3.11 Thermal Analyses
3.12 Biochemical Methods
Further Reading and References
Chapter 4 Food Biochemistry
4.1 Introduction
4.2 Carbohydrates
4.3 Introduction to Protein Biochemistry
4.4 Biochemistry of Food Lipids
4.5 Genetic Materials and Our Food
4.6 Food Biochemical Toxins
4.7 Food Processing and Storage
4.8 Nanoscience and Nanotechnology: Biochemical Aspects and Applications
4.9 Summary
Further Reading and References
Chapter 5 Food Biotechnology
5.1 History of Food Biotechnology
5.2 Traditional Fermentation Technology
5.3 Enzyme Technology
5.4 Modern Biotechnology
5.5 Genetic Engineering
5.6 Tissue Culture
5.7 Nanotechnology in Food Biotechnology
5.8 Future Prospects
Further Reading and References
Chapter 6 Food Microbiology
6.1 Introduction
6.2 Microorganisms Important to the Food Industry
6.3 Microscopic Appearance of Microorganisms
6.4 Culturing Microorganisms
6.5 Microbial Growth
6.6 Methods of Measuring Growth
6.7 Microbial Biochemistry and Metabolism
6.8 Agents of Foodborne Illness
6.9 Outbreaks
6.10 Incidence of Foodborne Illness
6.11 Some Recent Trends
6.12 Waterborne Diseases
6.13 Traditional and Novel Methods of Microbial Detection
6.14 Microbiological Sampling Plans
6.15 Hazard Analysis and Critical Control Points
6.16 Hygienic Factory Design
6.17 Microbial Fermentation
6.18 Acknowledgements
Further reading and references
Chapter 7 Numerical Procedures
7.1 International System of Units
7.2 Rules for Using International System of Units
7.3 Equation
7.4 Graphs − Linear and Exponential Plots
7.5 Calculus
Further Reading and References
Chapter 8 Food Physics
8.1 Physical Principles
8.2 Material Properties
8.3 Food Microstructural Properties
Further Reading and References
Chapter 9 Food Processing
9.1 Fundamentals of Fluid Flow
9.2 Principles of Heat Transfer
9.3 Unit Operations
9.4 Food Preservation
9.5 Food Processes and Flowcharts
Further Reading and References
Chapter 10 Food Engineering
10.1 Engineering Aspects of Hygienic Design and Operation
10.2 Cleaning and Sanitizing
10.3 Process Controls
10.4 Storage Vessels
10.5 Handling Solid Foods in a Processing Plant
10.6 Storage of Fruits and Vegetables
10.7 Refrigerated Transport of Fruits and Vegetables
10.8 Water Quality and Wastewater Treatment in Food Processing
Further Reading and References
Chapter 11 Food Packaging
11.1 Introduction
11.2 Functions and Attributes of Packaging Materials
11.3 Classification of Packaging Materials
11.4 Barrier Properties of Plastic Packaging
11.5 Packaging and Shelf life
11.6 Interactions between Packaging Materials and Food
11.7 Packaging Systems
11.8 Package Closures and Integrity
11.9 Environmental Aspects of Packaging
Further Reading and References
Chapter 12 Nutrition
12.1 Introduction
12.2 Human Energy Requirements
12.3 Protein
12.4 Carbohydrates
12.5 Lipids and Energy Density
12.6 Micronutrients – Vitamins, Minerals and Trace Minerals
12.7 Conclusion
Further Reading and References
Chapter 13 Sensory Evaluation
13.1 Introduction
13.2 Background and Definition
13.3 Facilities
13.4 Subjects
13.5 Methods
13.6 Other Methods
13.7 Summary
Further reading and references
Chapter 14 Statistical Analysis
14.1 Introduction
14.2 Descriptive Statistics
14.3 Inferential Statistics
14.4 Correlation, Regression, and Multivariate Statistics
Further reading and references
Chapter 15 Quality Assurance and Legislation
15.1 Introduction
15.2 Fundamentals of Food Law
15.3 Food Quality Management Systems
15.4 Statistical Process Control
Further Reading and References
Websites
Chapter 16 Regulatory Toxicology
16.1 Introduction
16.2 Regulatory Toxicology
16.3 Chemical Hazards in Food
16.4 Conclusions
Further reading and references
Chapter 17 Food Business Management: Principles and Practice
17.1 Introduction
17.2 The Food Business Environment
17.3 The UK Food Chain System
17.4 Characteristics of UK Food Retailers
17.5 Characteristics of UK Food Processors
17.6 Marketing in Food Business Management
17.7 Food Operations Management
17.8 Human Resource Management
17.9 Finance and Accounting for Food Firms
17.10 Conclusions
Further Reading and References
Chapter 18 Food Marketing
18.1 Introduction
18.2 Marketing Principles
18.3 Marketing Research
18.4 Strategic Marketing and the Marketing Plan
Further Reading and References
Chapter 19 Product Development
19.1 Introduction
19.2 Background
19.3 Class Protocols
Further Reading and References
Chapter 20 Information Technology
20.1 Computers and Computing Skills
20.2 Electronic Communication
20.3 Managing Information
20.4 Software Tools for Food Science
20.5 Distance Education
Further Reading and References
Chapter 21 Communication and Transferable Skills
21.1 Study Skills
21.2 Information Retrieval
21.3 Communication and Presentation Skills
21.4 Team and Problem-Solving Skills
Further Reading and References
Index
EULA
← Prev
Back
Next →
← Prev
Back
Next →