With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food Engineering provides a vital link between primary food production and final consumption.

Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practititioners and decision-makers at all levels.