Hotel and Restaurant Management

Food Technology (2nd Edition) (Book with DVD)

Food Technology (2nd Edition) (Book with DVD)

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  • About the Editor
    • This edition is designed to match the specification of the subject and is designed to reinforce exactly what the students need to know.
    • Describes new technologies used in food production such as gene technology, farming technology and robots, nanotech, packaging, and discusses the implications of using these technologies.
    • Covers all aspects of containment technology in depth and the latest developments in this exciting field are introduced.

Food is merely the material that need to make us alive. Food is the plant, animals, vegetable, milk, glucose and many things what we eat. Much of the variety of food you eat is possible thanks to food technology. The food industry is the largest manufacturing industry in the world. Food Technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product. The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives.


This Second Edition of ‘Food Technology’ covers all aspects of selection, preservation, processing, packing, nutritious and wholesome of food in application to food science. It encompasses the producing attractive, marketable, invulnerable, and often long shelf food products, according to the customer seldom by the food engineers. It aims to provide a complete source of authentic information about the current developments in the field of food processing and technology.