About the Editor Geoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).

Contributors viiAbout the Companion Website ix1 Introduction 1Geoffrey Campbell-Platt2 Food Chemistry 5Richard A. Frazier3 Food Analysis 31Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt4 Food Biochemistry 75Brian C. Bryksa and Rickey Y. Yada5 Food Biotechnology 105Cherl-Ho Lee and Hyun-Jin Park6 Food Microbiology 137Tim Aldsworth, Christine E.R. Dodd and Will Waites7 Numerical Procedures 193R. Paul Singh8 Food Physics 211Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López9 Food Processing 227Yugang Shi, Jianshe Chen and Andrew Rosenthal10 Food Engineering 271R. Paul Singh11 Food Packaging 303Gordon L. Robertson12 Nutrition 325C. Jeya Henry and Lis Ahlström13 Sensory Evaluation 351Herbert Stone and Rebecca N. Bleibaum14 Statistical Analysis 375Herbert Stone and Rebecca N. Bleibaum15 Quality Assurance and Legislation 391David Jukes16 Regulatory Toxicology 437Gerald C. Moy17 Food Business Management: Principles and Practice 453Michael Bourlakis, David B. Grant and Paul Weightman18 Food Marketing 473Takahide Yamaguchi19 Product Development 487Ray Winger20 Information Technology 503Jeremy D. Selman21 Communication and Transferable Skills 519Jeremy D. SelmanIndex 535

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations.All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.* Coverage of all the core modules of food science and technology degree programs internationally* Crucial information for professionals in the food industry worldwide* Chapters written by subject experts, all of whom are internationally respected in their fields* A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally* Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercisesFood Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.