The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.Chapters in the book are drawn from an international team of authors comprising industry experts, teachers and researchers, with a view to ensuring applicability to the increasingly international way that the subject is taught. Carefully peer reviewed and edited, the book is an essential piece of equipment for all students and teachers, and also serves as a reference for qualified professionals already working in the food industry worldwide.
Author(s): Geoffrey Campbell-Platt
Edition: 1
Publisher: Wiley-Blackwell
Year: 2009
Language: English
Pages: 537
Tags: Пищевая промышленность;Общая технология и теоретические основы пищевых производств;
Food Science and Technology......Page 3
Contents......Page 7
List of contributors......Page 10
1.2 Evolution of the book......Page 15
1.4 The International Union of FoodScience and Technology (IUFoST)......Page 16
1.5 The book......Page 17
2.2 Carbohydrates......Page 19
2.3 Proteins......Page 26
2.4 Lipids......Page 34
2.5 Minor components of foods......Page 38
2.6 Water in foods......Page 39
2.7 Physical chemistry of dispersedsystems......Page 41
2.8 Chemical aspects of organolepticproperties......Page 44
3.1 Macro analysis......Page 47
3.2 Instrumental methods......Page 59
4.1 Introduction......Page 71
4.2 Carbohydrates......Page 72
4.3 Proteins......Page 81
4.4 Lipids......Page 87
4.5 Nucleic acids......Page 91
4.6 Enzymology......Page 93
4.7 Food processing and storage......Page 95
4.8 Summary......Page 96
5.1 History of food biotechnology......Page 99
5.2 Traditional fermentation technology......Page 100
5.3 Enzyme technology......Page 116
5.4 Modern biotechnology......Page 119
5.5 Genetic engineering......Page 123
5.7 Future prospects......Page 125
6.1 Introduction......Page 129
6.3 Microscopic appearance ofmicroorganisms......Page 130
6.4 Culturing microorganisms......Page 131
6.6 Methods of measuring growth......Page 133
6.7 Microbial biochemistry andmetabolism......Page 134
6.8 Agents of foodborne illness......Page 135
6.9 Outbreaks......Page 154
6.10 An outbreak that wasn’t!......Page 156
6.11 Incidence of foodborne illness......Page 157
6.13 Water-borne diseases......Page 158
6.14 Traditional and novel methods ofmicrobial detection......Page 160
6.15 Microbiological sampling plans......Page 167
6.16 Hazard Analysis and CriticalControl Points......Page 172
6.17 Hygienic factory design......Page 174
6.18 Microbial fermentation......Page 176
7.1 SI system of units......Page 189
7.2 Rules for using SI units......Page 193
7.3 Equation......Page 195
7.4 Graphs – linear and exponentialplots......Page 199
7.5 Calculus......Page 200
8.1 Physical principles......Page 207
8.2 Material properties......Page 216
9 Food processing......Page 221
9.1 Fundamentals of fluid flow......Page 222
9.2 Principles of heat transfer......Page 229
9.3 Unit operations......Page 233
9.4 Food preservation......Page 248
9.5 Food processes and flowcharts......Page 257
10.1 Engineering aspects of hygienicdesign and operation......Page 261
10.2 Cleaning and sanitizing......Page 264
10.3 Process controls......Page 267
10.4 Storage vessels......Page 273
10.5 Handling solid foods in aprocessing plant......Page 274
10.6 Storage of fruits and vegetables......Page 278
10.7 Refrigerated transport of fruitsand vegetables......Page 280
10.8 Water quality and wastewatertreatment in food processing......Page 285
11.1 Requirements of packagingmaterials......Page 293
11.2 Classification of packagingmaterials......Page 294
11.3 Permeability characteristics ofplastic packaging......Page 298
11.4 Interactions between packagingmaterials and food......Page 304
11.5 Packaging systems......Page 306
11.6 Package closures andintegrity......Page 308
11.7 Environmental impacts ofpackaging......Page 309
12.2 Human energy requirements......Page 313
12.3 Protein......Page 319
12.4 Carbohydrates......Page 325
12.5 Lipids and energy density......Page 328
12.6 Micronutrients – vitamins,minerals and trace minerals......Page 331
13.1 Introduction......Page 337
13.2 Background and definition......Page 338
13.3 Facilities......Page 340
13.4 Subjects......Page 342
13.5 Methods......Page 345
14.1 Introduction......Page 355
14.2 Descriptive statistics......Page 356
14.3 Inferential statistics......Page 357
14.4 Correlation, regression, andmultivariate statistics......Page 358
15.1 Introduction......Page 367
15.2 Fundamentals of food law......Page 368
15.3 Food quality managementsystems......Page 378
15.4 Statistical process control......Page 392
16.1 Introduction......Page 413
16.2 Regulatory toxicology......Page 414
16.3 Chemical hazards in food......Page 417
16.4 Conclusions......Page 422
17.2 The food business environment......Page 425
17.3 The UK food chain system......Page 427
17.4 Characteristics of UK food retailers......Page 428
17.5 Characteristics of UK foodprocessors......Page 430
17.7 Food operations management......Page 431
17.8 Human resource management......Page 438
17.9 Finance and accounting for foodfirms......Page 439
17.10 Conclusions......Page 444
18.1 Introduction......Page 447
18.2 Marketing principles......Page 448
18.3 Marketing research......Page 449
18.4 Strategic marketing and themarketing plan......Page 455
19.1 Introduction......Page 461
19.2 Background......Page 462
19.3 Class protocols......Page 467
20.1 PC software packages......Page 477
20.2 Managing information......Page 483
20.3 Electronic communication......Page 486
21 Communication and transferable skills......Page 493
21.1 Study skills......Page 494
21.2 Information retrieval......Page 496
21.3 Communication andpresentational skills......Page 501
21.4 Team and problem solvingskills......Page 504
Index......Page 509
Color plate section after page......Page 523
Conversion Factors......Page 537
