Contents 5
List of contributors 8
1 Introduction 13
1.1 Food science and technology courseelements 13
1.2 Evolution of the book 13
1.3 Food safety assurance 14
1.4 The International Union of Food Science and Technology (IUFoST) 14
1.5 The book 15
2 Food chemistry 17
2.1 Introduction 17
2.2 Carbohydrates 17
2.3 Proteins 24
2.4 Lipids 32
2.5 Minor components of foods 36
2.6 Water in foods 37
2.7 Physical chemistry of dispersed systems 39
2.8 Chemical aspects of organoleptic properties 42
3 Food analysis 45
3.1 Macro analysis 45
3.2 Instrumental methods 57
4 Food biochemistry 69
4.1 Introduction 69
4.2 Carbohydrates 70
4.3 Proteins 79
4.4 Lipids 85
4.5 Nucleic acids 89
4.6 Enzymology 91
4.7 Food processing and storage 93
4.8 Summary 94
5 Food biotechnology 97
5.1 History of food biotechnology 97
5.2 Traditional fermentation technology 98
5.3 Enzyme technology 114
5.4 Modern biotechnology 117
5.5 Genetic engineering 121
5.6 Tissue culture 123
5.7 Future prospects 123
6 Food microbiology 127
6.1 Introduction 127
6.2 Microorganisms important to the food industry 128
6.3 Microscopic appearance of microorganisms 128
6.4 Culturing microorganisms 129
6.5 Microbial growth 131
6.6 Methods of measuring growth 131
6.7 Microbial biochemistry and metabolism 132
6.8 Agents of foodborne illness 133
6.9 Outbreaks 152
6.10 An outbreak that wasn\u2019t! 154
6.11 Incidence of foodborne illness 155
6.12 The Richmond Report on the microbiological safety of food 156
6.13 Water-borne diseases 156
6.14 Traditional and novel methods of microbial detection 158
6.15 Microbiological sampling plans 165
6.16 Hazard Analysis and Critical Control Points 170
6.17 Hygienic factory design 172
6.18 Microbial fermentation 174
7 Numerical procedures 187
7.1 SI system of units 187
7.2 Rules for using SI units 191
7.3 Equation 193
7.4 Graphs \u2013 linear and exponential plots 197
7.5 Calculus 198
8 Food physics 205
8.1 Physical principles 205
8.2 Material properties 214
9 Food processing 219
9.1 Fundamentals of fluid flow 220
9.2 Principles of heat transfer 227
9.3 Unit operations 231
9.4 Food preservation 246
9.5 Food processes and flowcharts 255
10 Food engineering 259
10.1 Engineering aspects of hygienic design and operation 259
10.2 Cleaning and sanitizing 262
10.3 Process controls 265
10.4 Storage vessels 271
10.5 Handling solid foods in a processing plant 272
10.6 Storage of fruits and vegetables 276
10.7 Refrigerated transport of fruits and vegetables 278
10.8 Water quality and wastewater treatment in food processing 283
11 Food packaging 291
11.1 Requirements of packaging materials 291
11.2 Classification of packaging materials 292
11.3 Permeability characteristics of plastic packaging 296
11.4 Interactions between packaging materials and food 302
11.5 Packaging systems 304
11.6 Package closures and integrity 306
11.7 Environmental impacts of packaging 307
12 Nutrition 311
12.1 Introduction 311
12.2 Human energy requirements 311
12.3 Protein 317
12.4 Carbohydrates 323
12.5 Lipids and energy density 326
12.6 Micronutrients \u2013 vitamins, minerals and trace minerals 329
13 Sensory evaluation 335
13.1 Introduction 335
13.2 Background and definition 336
13.3 Facilities 338
13.4 Subjects 340
13.5 Methods 343
14 Statistical analysis 353
14.1 Introduction 353
14.2 Descriptive statistics 354
14.3 Inferential statistics 355
14.4 Correlation, regression, and multivariate statistics 356
15 Quality assurance and legislation 365
15.1 Introduction 365
15.2 Fundamentals of food law 366
15.3 Food quality management systems 376
15.4 Statistical process control 390
16 Regulatory toxicology 411
16.1 Introduction 411
16.2 Regulatory toxicology 412
16.3 Chemical hazards in food 415
16.4 Conclusions 420
17 Food business management: principles and practice 423
17.1 Introduction 423
17.2 The food business environment 423
17.3 The UK food chain system 425
17.4 Characteristics of UK food retailers 426
17.5 Characteristics of UK food processors 428
17.6 Marketing in food business management 429
17.7 Food operations management 429
17.8 Human resource management 436
17.9 Finance and accounting for food firms 437
17.10 Conclusions 442
18 Food marketing 445
18.1 Introduction 445
18.2 Marketing principles 446
18.3 Marketing research 447
18.4 Strategic marketing and the marketing plan 453
19 Product development 459
19.1 Introduction 459
19.2 Background 460
19.3 Class protocols 465
20 Information technology 475
20.1 PC software packages 475
20.2 Managing information 481
20.3 Electronic communication 484
21 Communication and transferable skills 491
21.1 Study skills 492
21.2 Information retrieval 494
21.3 Communication and presentational skills 499
21.4 Team and problem solving skills 502
Index 507
Color plate section after page 521
Conversion Factors 535