Fundamentals of Food Process Engineering

Viac o knihe

The evolution of food science education and the food industry over the past decade is highlighted, showcasing a shift in student preparedness and curriculum structure. With a split into science and business options, students in the science track are better equipped mathematically, allowing for a more rigorous food engineering course. The industry has diversified beyond traditional canning and freezing, now encompassing various commodities and formulated products. Problem-solving skills are emphasized as crucial for technologists, enabling the application of learned principles across different commodities.