Edited by a world-renowned food scientist with a long career in industry and academia, the revised and updated second edition of Food Science and Technology covers all the core modules of food science and technology degree programs internationally. Edited by a world-renowned food scientist with a long career in industry and academia, the revised and updated second edition of Food Science and Technology covers all the core modules of food science and technology degree programs internationally. List of Contributors About the Companion Website 1 IntroductionGeoffrey Campbell-Platt 2 Food ChemistryRichard A. Frazier 3 Food AnalysisHeinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food BiochemistryBrian C. Bryksa and Rickey Y. Yada 5 Food BiotechnologyCherl-Ho Lee and Hyun-Jin Park 6 Food MicrobiologyTim Aldsworth, Christine E.R. Dodd and Will Waites 7  Numerical ProceduresR. Paul Singh 8 Food PhysicsKeshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food ProcessingJianshe Chen and Andrew Rosenthal 10 Food EngineeringR. Paul Singh 11 Food PackagingGordon L. Robertson 12 NutritionC. Jeya Henry and Lis Ahlström 13 Sensory EvaluationHerbert Stone and Rebecca N. Bleibaum 14 Statistical AnalysisHerbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and LegislationDavid Jukes 16 Regulatory ToxicologyGerald C. Moy 17 Food Business Management: Principles and PracticeMichael Bourlakis, David B. Grant and Paul Weightman 18 Food MarketingTakahide Yamaguchi 19 Product DevelopmentRay Winder 20 Information TechnologyJeremy D. Selman 21 Communication and Transferable Skills Index