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First edition published 2009 © by John Wiley & Sons, Ltd.

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Library of Congress Cataloging-in-Publication Data
Names: Campbell-Platt, Geoffrey, editor. | International Union of Food
Science and Technology.
Title: Food science and technology / edited by Geoffrey Campbell-Platt
professor emeritus of food technology, University of Reading, president of
IUFoST 2008-2012.
Other titles: Food science and technology (John Wiley & Sons)
Description: Second edition. | Hoboken, NJ, USA: Wiley, 2017. | Includes
bibliographical references and index. | Description based on print version
record and CIP data provided by publisher; resource not viewed.
Identifiers: LCCN 2017026331 (print) | LCCN 2017026724 (ebook) |
ISBN 9781118846247 (pdf) | ISBN 9781118846230 (epub) | ISBN 9780470673423
(cloth)
Subjects: LCSH: Food industry and trade. | Food--Biotechnology.
Classification: LCC TP370 (ebook) | LCC TP370.F629 2017 (print) | DDC
664/.024--dc23
LC record available at https://lccn.loc.gov/2017026331

Cover image: © Photoslash/iStock
Cover design by Andy Meaden

CONTENTS

Contributors

About the Companion Website

Chapter 1 Introduction

1.1 Food Science and Technology Course Elements
1.2 Evolution of the Book
1.3 Food Safety Assurance
1.4 The International Union of Food Science and Technology
1.5 The Book

Chapter 2 Food Chemistry

2.1 Introduction
2.2 Carbohydrates
2.3 Proteins
2.4 Lipids
2.5 Minor Components  of Foods
2.6 Water in Foods
2.7 Physical Chemistry  of Dispersed Systems
2.8 Chemical Aspects of Organoleptic Properties
Further Reading and References

Chapter 3 Food Analysis

3.1 Sampling Techniques
3.2 Gravimetry
3.3 Titrations
3.4 Other Volumetric Methods
3.5 Spectroscopy and Spectrometry
3.6 Non-Spectroscopic Optical Methods
3.7 Mass Spectrometry
3.8 Chromatography
3.9 Electrophoresis
3.10 Electrochemical Methods
3.11 Thermal Analyses
3.12 Biochemical Methods
Further Reading and References

Chapter 4 Food Biochemistry

4.1 Introduction
4.2 Carbohydrates
4.3 Introduction to Protein Biochemistry
4.4 Biochemistry of Food Lipids
4.5 Genetic Materials and Our Food
4.6 Food Biochemical Toxins
4.7 Food Processing and Storage
4.8 Nanoscience and Nanotechnology:  Biochemical Aspects  and Applications
4.9 Summary
Further Reading and References

Chapter 5 Food Biotechnology

5.1 History of Food Biotechnology
5.2 Traditional Fermentation Technology
5.3 Enzyme Technology
5.4 Modern Biotechnology
5.5 Genetic Engineering
5.6 Tissue Culture
5.7 Nanotechnology in Food Biotechnology
5.8 Future Prospects
Further Reading and References

Chapter 6 Food Microbiology

6.1 Introduction
6.2 Microorganisms Important to the Food Industry
6.3 Microscopic Appearance of Microorganisms
6.4 Culturing Microorganisms
6.5 Microbial Growth
6.6 Methods of Measuring Growth
6.7 Microbial Biochemistry and Metabolism
6.8 Agents of Foodborne Illness
6.9 Outbreaks
6.10 Incidence of Foodborne Illness
6.11 Some Recent Trends
6.12 Waterborne Diseases
6.13 Traditional and Novel Methods of Microbial Detection
6.14 Microbiological Sampling Plans
6.15 Hazard Analysis and Critical Control Points
6.16 Hygienic Factory Design
6.17 Microbial Fermentation
6.18 Acknowledgements
Further reading and references

Chapter 7 Numerical Procedures

7.1 International System of Units
7.2 Rules for Using International System of Units
7.3 Equation
7.4 Graphs − Linear and Exponential Plots
7.5 Calculus
Further Reading and References

Chapter 8 Food Physics

8.1 Physical Principles
8.2 Material Properties
8.3 Food Microstructural Properties
Further Reading and References

Chapter 9 Food Processing

9.1 Fundamentals  of Fluid Flow
9.2 Principles of Heat Transfer
9.3 Unit Operations
9.4 Food Preservation
9.5 Food Processes and Flowcharts
Further Reading and References

Chapter 10 Food Engineering

10.1 Engineering Aspects of Hygienic Design and Operation
10.2 Cleaning and Sanitizing
10.3 Process Controls
10.4 Storage Vessels
10.5 Handling Solid Foods in a Processing Plant
10.6 Storage of Fruits and Vegetables
10.7 Refrigerated Transport of Fruits and Vegetables
10.8 Water Quality and Wastewater Treatment in Food Processing
Further Reading and References

Chapter 11 Food Packaging

11.1 Introduction
11.2 Functions and Attributes of Packaging Materials
11.3 Classification of Packaging Materials
11.4 Barrier Properties of Plastic Packaging
11.5 Packaging and  Shelf life
11.6 Interactions between Packaging Materials and Food
11.7 Packaging Systems
11.8 Package Closures and Integrity
11.9 Environmental Aspects of Packaging
Further Reading and References

Chapter 12 Nutrition

12.1 Introduction
12.2 Human Energy Requirements
12.3 Protein
12.4 Carbohydrates
12.5 Lipids and Energy Density
12.6 Micronutrients – Vitamins, Minerals and Trace Minerals
12.7 Conclusion
Further Reading and References

Chapter 13 Sensory Evaluation

13.1 Introduction
13.2 Background and Definition
13.3 Facilities
13.4 Subjects
13.5 Methods
13.6 Other Methods
13.7 Summary
Further reading and references

Chapter 14 Statistical Analysis

14.1 Introduction
14.2 Descriptive Statistics
14.3 Inferential Statistics
14.4 Correlation, Regression, and Multivariate Statistics
Further reading and references

Chapter 15 Quality Assurance and Legislation

15.1 Introduction
15.2 Fundamentals of  Food Law
15.3 Food Quality Management Systems
15.4 Statistical Process Control
Further Reading and References
Websites

Chapter 16 Regulatory Toxicology

16.1 Introduction
16.2 Regulatory Toxicology
16.3 Chemical Hazards in Food
16.4 Conclusions
Further reading and references

Chapter 17 Food Business Management: Principles and Practice

17.1 Introduction
17.2 The Food Business Environment
17.3 The UK Food Chain System
17.4 Characteristics of UK Food Retailers
17.5 Characteristics of UK Food Processors
17.6 Marketing in Food Business Management
17.7 Food Operations Management
17.8 Human Resource Management
17.9 Finance and Accounting for Food Firms
17.10 Conclusions
Further Reading and References

Chapter 18 Food Marketing

18.1 Introduction
18.2 Marketing Principles
18.3 Marketing Research
18.4 Strategic Marketing and the Marketing Plan
Further Reading and References

Chapter 19 Product Development

19.1 Introduction
19.2 Background
19.3 Class Protocols
Further Reading and References

Chapter 20 Information Technology

20.1 Computers and Computing Skills
20.2 Electronic Communication
20.3 Managing Information
20.4 Software Tools for Food Science
20.5 Distance Education
Further Reading and References

Chapter 21 Communication and Transferable Skills

21.1 Study Skills
21.2 Information Retrieval
21.3 Communication and Presentation Skills
21.4 Team and Problem-Solving Skills
Further Reading and References

Index

EULA

List of Tables

Chapter 2

Table 2.1
Table 2.2
Table 2.3
Table 2.4
Table 2.5

Chapter 4

Table 4.1
Table 4.2
Table 4.3
Table 4.4
Table 4.5
Table 4.6
Table 4.7

Chapter 5

Table 5.1
Table 5.2
Table 5.3
Table 5.4
Table 5.5
Table 5.6
Table 5.7
Table 5.8
Table 5.9
Table 5.10
Table 5.11
Table 5.12
Table 5.13

Chapter 6

Table 6.1
Table 6.2
Table 6.3
Table 6.4
Table 6.5
Table 6.6

Chapter 7

Table 7.1
Table 7.2
Table 7.3
Table 7.4
Table 7.5
Table 7.6
Table 7.7
Table 7.8

Chapter 8

Table 8.1
Table 8.2
Table 8.3
Table 8.4

Chapter 9

Table 9.1
Table 9.2
Table 9.3
Table 9.4
Table 9.5
Table 9.6
Table 9.7

Chapter 10

Table 10.1
Table 10.2
Table 10.3
Table 10.4
Table 10.5
Table 10.6
Table 10.7
Table 10.8
Table 10.9
Table 10.10
Table 10.11

Chapter 11

Table 11.1
Table 11.2
Table 11.3
Table 11.4
Table 11.5

Chapter 12

Table 12.1
Table 12.2
Table 12.3
Table 12.4
Table 12.5
Table 12.6
Table 12.7
Table 12.8
Table 12.9
Table 12.10
Table 12.11
Table 12.12
Table 12.13
Table 12.14
Table 12.15
Table 12.16
Table 12.17
Table 12.18
Table 12.19
Table 12.20
Table 12.21
Table 12.22
Table 12.23
Table 12.24
Table 12.25
Table 12.26
Table 12.27
Table 12.28
Table 12.29
Table 12.30
Table 12.31
Table 12.32
Table 12.33
Table 12.34
Table 12.35
Table 12.36
Table 12.37
Table 12.38

Chapter 14

Table 14.1

Chapter 15

Table 15.1
Table 15.2
Table 15.3
Table 15.4
Table 15.5
Table 15.6
Table 15.7
Table 15.8
Table 15.9
Table 15.10
Table 15.11

Chapter 17

Table 17.1

Chapter 18

Table 18.1

Chapter 19

Table 19.1

List of Illustrations