Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry. It links the key concepts of food engineering and science. The chapters provide up-to-date information about modern methods for engineering processing along with food safety controls and their properties. It combines engineering and product quality/safety concepts with emphasis on practical usefulness of preservation processes as well as process control.

This new title focuses on the chemical features of food products, food microbiology, packaging, processing, distribution of quality foods, and preservation. It also reviews the most practical approaches into food product design with practical discussions.

The book is divided into three sections in different areas of food process engineering:



Section 1 covers a wide range of food packaging and storage engineering.
Section 2 describes food biotechnology with emphasis on novel food processes.
Section 3 contains case studies to illustrate engineering application of technologies discussed.

This is an important reference book for food industry professionals and will also be a valuable research-oriented volume for postgraduate students in food science and technology.