About the Book
Agriculture and Food Technology is concerned with the process of getting food from the farm to the supermarket. Agriculture and Food Technology including pure research in the various sciences associated with food; and practical experiments designed to improve technical processes. Areas and subareas of interest include raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use, proximate analysis, novel foods, food quality assurance and food safety, raw material composition of food, food storage and distribution, consumer acceptance of foodstuffs, physical properties of food, food engineering practices, food marketing, food manufacturing techniques and more. Agriculture and Food Technology professionals enter careers as food scientists, food technologists, food safety technicians, food product developers, food safety analysts and food systems managers. Food technologists typically work in the food and pharmaceutical industries, but they may also find employment with manufacturing companies, research institutes and the government. This book would be highly useful for graduate students, teachers and researchers of agriculture and food technology.
|