Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of� classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.� The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.

This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

• Presents a fully updated resource with quantitative analyses and problem-solving content
• Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
• Presents a practical and challenging blend of principles and applications for comprehensive learning
• Ideal for classroom use and valuable as a lifetime professional reference
• Makes content more relevant to medium size facilities and helps food engineering practitioners and researchers