INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Starting: Rp56,000

Collaboratively written by :
1. Fathiya Nurul Iffah Taufik
2. Beny Maulana Satria
3. Rita Hayati
4. Sapto Priyadi
5. Benediktus Hendra Perkasa
6. Hetty Sri Mulyati dan Paskarada Juanti
7. Bambang Kunarto
8. I Ketut Budaraga
Editor : Nur Ahmad Habibi, S.Gz, M.P
Copy Editor : Afridon, ST, M.Si

EISBN : 978-629-94058-7-0

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Description

SKU	N/A
Category	Book & Ebook

This book discusses various important aspects of Food Science and Technology that play a role in ensuring the availability, quality, and safety of food in the modern era. The material includes an introduction to food science, the chemical and microbiological components of food, nutritional value and food safety, and processing, packaging, and storage technologies. It also discusses
functional foods, nutraceuticals, and the trends and challenges facing the development of the current food industry.
This book was designed to provide students, academics, and practitioners in the food sector with a basic understanding and practical application. We recognize that its composition still has shortcomings, and therefore, we welcome criticism and suggestions for future improvements.