Food Science

The book aims to provide a comprehensive understanding of the fundamentals of the subject as well as the latest developments in technology and relevant industrial practices. In addition to the technological aspects, the book also emphasizes the importance of quality and the necessary knowledge required for students or professionals in the field of Food Science and Technology. The book is divided into 16 chapters, each addressing important topics such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques including infrared and microwave processing, as well as non-thermal techniques such as high pressure and pulsed electric field processing, and irradiation. The book also covers state-of-the-art subject areas such as functional foods, which have great potential in the global food market. Furthermore, the book emphasizes the importance of food packaging and food laws in commercializing processed foods, as well as fresh produce, making it a more comprehensive resource for readers.