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1949stone

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[资源] Structure and Function of Food Engineering

Engineering and Food for the third millennium that is compliant with the requirements
of globalization and new technologies, is one of the most significant additions to the
Food Preservation Technology Series. This book is the result of a tremendous effort by
the authors, the publisher and editors to put together, as never before, a comprehensive
overview on what is current in food engineering. This is a very well balanced book in
several ways; it covers both fundamentals and applications and features contributions
from food engineers in both the professional and educational domains.
This book conveys many significant messages for the food engineering and allied
professions: the importance of working in multidisciplinary teams, the relevance of
developing food engineering based on well-established principles, the benefits of
developing the field by bringing together experts from industry, academia and
government, and the unparalleled advantage of working as globally as possible in the
understanding, development, and applications of food engineering principles. I am
delighted to welcome this book to the Series and I am convinced colleagues from all
parts of the world will gain great value from it.
The structure and function of food engineering is becoming a well-established
profession all around the world, and this book represents what is arguably one of the
best examples of the vastness, depth, and relevance of this profession. It includes the
work of the most prestigious world experts in food engineering, covering key topics
ranging from characteristics of foods, food borne botulism poisoning, food processing
technology and molecular basis of physiological responses and environmental issues.
We truly hope that this book, with its visionary approach, will be prove to be an
invaluable addition to the food engineering literature and help to promote greater
interest in food engineering research, development, and implementation. Finally, I
consider that each of the Authors who have contributed to this book has provided
their extraordinary competence and leadership in the specific field and that the
Publisher, with its enterprise and expertise, has enabled this project. Thanks to them I
have the honor to be the editor of this book.
Prof. Dr. Ayman Hafiz Amer Eissa
Professor of Food Process Engineering, Department of Agriculture Systems
Engineering, King Faisal University, Saudi Arabia and Minoufiya University,
Egypt

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2016-02-16 22:08:24, 11.78 M