Fudamentals of Food Processing and Technology by Wilbur A. Gould, Ph.D. Food Industries Consultant, Executive Director Emeritus Mid-America Food Processors Association, Emeritus Professor Food Processing and Technology The Ohio State University and 1993 IFT Appert Award Recipient

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellant starting point for students of food processing technology and individuals working in the processing arena. The challange for todays food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

Contents:
Fundamentals of Food Processing and Technology Introduction • Understanding Our Past • The Significance of Microorganisms • Some Basic Chemical Differences in Foods • Food Plant Location • Food Plant Equipment & Machinery • Food Packaging • Food Preservation • Materials For Food Preservation • Management and Labor • Technology • Some Future Considerations, Constraints, and Concerns

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128 pages, 1997, Hardbound - ISBN 0-930027-24-8

Catalog #51B
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