Food Science and Technology: Trends and Future Prospects presents different aspects of food
science i.e. food microbiology food chemistry nutrition process engineering that should be
applied for selection preservation processing packaging and distribution of quality food.
The authors focus on the fundamental aspects of food and also highlight emerging technology and
innovations that are changing the food industry. The chapters are written by leading
researchers lecturers and experts in food chemistry food microbiology biotechnology
nutrition and management. This book is valuable for researchers and students in food science
and technology and it is also useful for food industry professionals food entrepreneurs and
farmers.
