Food Science and Technology: Fundamentals and Innovation

Food Science And Technology: Fundamentals And Innovation Presents The Aspects Of Microbiology, Chemistry, Nutrition, And Process Engineering Required For The Successful Selection, Preservation, Processing, Packaging, And Distribution Of Quality Food. It Is A Valuable Resource For Researchers And Students In Food Science & Technology And Food Industry Professionals And Entrepreneurs. There Are Two New Chapters In The 2nd Ed. Covid-19 And Food Supply Chain As Well As Climate-smart Food Science.