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Banach, Fréchet, Hilbert and Neumann Spaces

Analysis for PDEs Set Volume 1

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Semi-Markov Migration Models for Credit Risk

Stochastic Models for Insurance Set Volume 1

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Human Exposure to Electromagnetic Fields

From Extremely Low Frequency (ELF) to Radio Frequency

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Enterprise Interoperability


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Data Treatment in Environmental Sciences

Multivaried Approach

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Handbook of Food Science and Technology 2

Food Process Engineering and Packaging

Edited by Romain Jeantet, INRA-Agrocampus Ouest, Rennes, France Thomas Croguennec, Agrocampus Ouest, Rennes, France Pierre Schuck, INRA, Rennes, France Gérard Brulé, Agrocampus Oues, Rennes, France

ISBN: 9781848219335

Publication Date: March 2016   Hardback   346 pp.

135.00 USD

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In this volume of the Handbook of Food Science and Technology Set, the authors focus on food process engineering and packaging.
Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which include the inactivation, the separation based on density/size differences or the inhibition of biological agents such as enzymes and microorganisms. The physicochemical basis and technological routes of ingredient preparation, as well as the main functions of packaging, are also addressed.
Based on practical examples and on the content of the academic courses presented by the authors, this book serves to provide a further understanding of food science and technology, following on from the first volume of this set of books.


1. Transport Phenomena Basis of Unit Operations, Romain Jeantet.
2. Inhibition of Food Modifying Agents, Romain Jeantet and Juliane Floury.
3. Separation of Food Modifying Agents, Romain Jeantet.
4. Inactivation of Food Modifying Agents. Romain Jeantet.
5. Stability of Complex Foods and Dispersed Systems, Romain Jeantet and Juliane Floury.
6. Physicochemical Basis of Fractionation and Related Technologies, Romain Jeantet.
7. Biotransformation and Physicochemical Processing, Romain Jeantet.
8. Packaging: Principles and Technology, Valérie Lechevalier.

About the Authors

Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.
Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.
Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.
Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.


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