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We begin this book with the theme of the 13th World Congress of the International
Union of Food Science and Technology (IUFoST), held in Nantes, France, in
September 2006, in recognition of the vital role of food and food processing in our
life. The necessity to subject the natural food materials to some kind of treatment
before consumption was apparently realized very early in prehistory. Some of these
operations, such as the removal of inedible parts, cutting, grinding and cooking, aimed
at rendering the food more palatable, easier to consume and to digest. Others had as
their objective the prolongation of the useful life of food, by retarding or preventing
spoilage. Drying was probably one of the fi rst operations of this kind to be practiced.
To this day, transformation and preservation are still the two basic objectives of food
processing. While transformation is the purpose of the manufacturing industry in general,
the objective of preservation is specifi c to the processing of foods.
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.
*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues |
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