Description
Comprehensive coverage of food science engineering and technology
About the Author
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
Reviews
"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations...Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data." --ProtoView.com, February 2014
Book Information
ISBN 9780124159235
Author Zeki Berk
Format Hardback
Page Count 720
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 1650g