This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book Science des aliments published in 2006 by Lavoisier. Science des aliments is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
About the Author: Romain Jeantet is professor in food engineering at AGROCAMPUS OUEST and vice- director of the joint research unit [AGROCAMPUS OUEST -INRA] Science and Technology of Milk and Eggs. His expertise covers the field of process engineering and dairy technology (membrane filtration, pulsed electric fields, concentration, spray drying and rehydration), with a particular interest for the control of process-function relationships. His scientific contribution led to 59 papers in international scientific journals, 8 books and 8 other book chapters.
Thomas Croguennec is professor in Food science. He has an expertise in dairy chemistry and physics and gives lectures at AGROCAMPUS OUEST to undergraduate and postgraduate students in related scientific areas but also in plant science and on the causes of alteration of food products (and raw materials). He coordinated the writing of 4 books, writes 9 other book chapters and published 35 research papers in international scientific journals.
Dr Pierre Schuck is research engineer at INRA and member of the board of the joint research unit Science and Technology of Milk and Eggs, in charge of the industrial partnership. His main interest is spray drying of dairy products with a particular interest for the physical mechanisms of water transfer and for the influence of the physico-chemical parameters before, during and after spray drying on the properties of the dairy powders. His expertise is well recognized in the field and Dr P. Schuck is referred to as consultant in many dairy industries in the world. His scientific contribution led to 63 papers in international scientific journals, 7 books and 10 other book chapters.
Pr Gerard Brulé was professor and Head of the department of Food science and Technology at AGROCAMPUS OUEST from 1989 to 2004. He started his career as scientists at INRA Dijon, France, in 1969 working on food aroma analysis by gas chromatography coupled to mass spectrometry. In 1972, he moved to INRA Rennes, France, to develop researches in dairy chemistry, especially on protein and mineral fractions of milk. He retired in 2008 and is now Emeritus Professor in Food science and technology from AGROCAMPUS OUEST. He has over 35 years' experience of interacting with the main French Dairy Companies and has conducted numerous research projects for these companies. He was awarded the golden medal of the French agricultural academy (higher distinction in the field) in 2004.
