Physics in Food Manufacturing by Megan Povey - Bookswagon
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Physics in Food Manufacturing

Physics in Food Manufacturing


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International Edition


About the Book

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK.


Key Features

  • The first authoritative account of the diverse role that physics and physicists play in the food processing industry.
  • A go-to reference source for anyone wishing to become involved in food processing - science, technology, engineering.
  • Expert accounts by leading academics and industrial scientists.


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Product Details
  • ISBN-13: 9780750325943
  • Publisher: Iop Publishing Ltd
  • Publisher Imprint: IOP Publishing Ltd
  • Height: 254 mm
  • No of Pages: 450
  • Series Title: Iop Expanding Physics
  • Sub Title: Case studies in fundamental and applied research
  • Width: 178 mm
  • ISBN-10: 0750325941
  • Publisher Date: 12 Jun 2020
  • Binding: Hardback
  • Language: English
  • Returnable: N
  • Spine Width: 16 mm
  • Weight: 698 gr


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