Food Processing

by Rui Costa (Editor), Anna McElhatton (Editor), Marco Dalla Rosa (Editor)

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Food Processing aims to be an upper level under graduate or graduate level textbook put together by participants in an ISEKI workshop. It will also serve as a reference for those in industry.

500 pages, Hardcover

Expected publication September 11, 2030