Study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree). The food sciences cover a wide area from ethics to microbiology; from toxicology to law; from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields collectively known as the food sciences. Understanding the basics of other professionals' expertise will improve mutual understanding and communication. It will help to ask the right questions at the right moment to the right person. Each chapter is dedicated to one of the food sciences. It provides the basics in terms of scope, terminology, methods, and content. It is placed in a dynamic context by addressing recent developments and ongoing debates
Tamiko Katsumoto, MD, is a Clinical Associate Professor in the Division of Immunology and Rheumatology at Stanford University. She earned her MD from the University of California, San Francisco. She completed her internal medicine residency and rheumatology fellowship at UCSF, including a postdoc in immunology. Deeply committed to human and planetary health, she is passionate about educating her patients and colleagues on the merits of sustainable plant-rich diets as a strategy to both improve individual health and mitigate climate change and environmental degradation. She is fascinated by the impact of diet on inflammation and autoimmunity. She serves as the director of the Stanford Immune Related Toxicity Working Group, a multidisciplinary group which aims to improve the quality of care of cancer patients on immune checkpoint inhibitors. She has been investigating the impact of diet on immune-related adverse events. She is also intrigued by the relationship between cancer and autoimmune diseases, including diseases such as scleroderma and dermatomyositis, and the paraneoplastic manifestations of various cancers. She is involved in several clinical trials at Stanford and has spent time at Genentech, where she led several global clinical trials in immunology.
Preface
1. INTRODUCTION: FOOD SCIENCE AS A DISCIPLINE
2. CHARACTERISTICS OF THE FOOD INDUSTRY
3. CONSTITUENTS OF FOODS: PROPERTIES AND SIGNIFICANCE
4. NUTRITIVE ASPECTS OF FOOD CONSTITUENTS
5. UNIT OPERATIONS IN FOOD PROCESSING
6. QUALITY FACTORS IN FOODS
7. FOOD DETERIORATION AND ITS CONTROL
8. EAT PRESERVATION AND PROCESSING
9. COLD PRESERVATION AND PROCESSING
10. FOOD DEHYDRATION AND CONCENTRATION
Bibliography
Index
$280.00