The book titled as “Food Processing and Technology” is focussed on subjects like Contemporary and Emerging Technologies of Food Processing, Cereal Processing and Beverage Technology, Heat and Mass Transfer, Unit Operations in Food Processing-I, Energy Generation & Conservation Principles, and Food Packaging Technologies along with applications of important processing equipments in food industries. This text book is entirely different from other text books because there is no text book in the market with beverage technology and Contemporary and emerging technologies of food processing. The book covers the new syllabus of ICAR food technology and B.Tech. food engineering. Objective type questions have been added for the benefits of students. The book is a resource for those interested in the latest advances in the Food Science and Technology. This book provides current state of knowledge in the key research areas and contains ideas for Cereal Processing and Beverage Technology. The updated information compiled on these selected topics is intended to be a valuable guide to Researchers, Students, Teachers and Food Processing Industries.

• Home Science > Home Science
• Science > Food Science

• Fermented Food Biotechnology 
• Food Preservation 
• Problems of Nutrition and Child Care 
• Nutritional Disorders and Community Health 
• Environment and Nutritional Disorders