Handbook of Food Science and Technology

by Sarah Scott (Editor)

Food science is the discipline concerned with the study of food. It can be defined as a subject where other disciplines like biology, engineering, physical sciences, biochemistry, chemistry and microbiology are used in order to get a detailed understanding of the nature of food and its processing. It also focuses on the improvement of food to ensure its fitness for consumption. Food science applies basic science and engineering to examine the biological, chemical and physical nature of food and its processing. Food technology is concerned with developing new food products. It also focuses on developing better packaging materials, studying shelf-life, and microbiological and chemical testing. This book provides comprehensive insights into the field of food science and technology. It presents researches and studies performed by experts across the globe. This book will prove to be immensely beneficial to students and researchers in this field.

225 pages, Hardcover

Published March 1, 2022

About the author

Librarian Note: There is more than one author by this name in the Goodreads database.

Sarah Scott (née Robinson) (21 September 1720 – 3 November 1795)[1] was an English novelist, translator, and social reformer. Her father, Matthew Robinson, and her mother, Elizabeth Robinson, were both from distinguished families, and Sarah was one of nine children who survived to adulthood. Although born in Yorkshire, Sarah and the other children spent a great deal of time in Cambridge, England and at Cambridge University.