TEXTBOOK ON FOOD TECHNOLOGY

The book covers the fundamental principles of food technology, including the science behind food composition, structure, and properties. It delves into the physicochemical and biological aspects of food, providing a strong foundation for understanding the various processes and technologies used in food production. The text explores various food processing techniques, from traditional methods to advanced technologies. It discusses food preservation, heat processing, freezing, drying, and other unit operations employed in food manufacturing.

Autorentext

Binitha Sophie Emmanuel é uma biotecnóloga altamente qualificada, com uma licenciatura e um mestrado em biotecnologia. O seu percurso educativo dotou-a de uma base sólida neste domínio, abrindo caminho para uma carreira promissora na biotecnologia.