198 Best Books on Food Science

We have compiled a list of the Best Reference Books on Food Science, which are used by students of top universities, and colleges. This will help you choose the right book depending on if you are a beginner or an expert. Here is the complete list of Food Science Books with their authors, publishers, and an unbiased review of them as well as links to the Amazon website to directly purchase them. If permissible, you can also download the free PDF books on Food Science below.

1. Introduction to Food Engineering

 
1."Introduction to Food Engineering" by R P Singh and D R Heldman
“Introduction to Food Engineering” Book Review: The book is a comprehensive introduction to the fundamentals of food engineering aimed at graduate level food science students. It covers a range of topics blending chemistry, microbiology, nutrition, and food processing. The initial chapters provide an overview of mass and energy balance, thermodynamics, fluid flow, and heat transfer. The book then focuses on the application of these concepts to preservation processes, refrigeration, freezing, and evaporation processes commonly used in the food industry. The final section of the book deals with psychrometrics and mass transfer principles. The book includes numerous illustrations, solved problems, and examples to aid in understanding the concepts presented.

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2."Elements of Food Engineering" by E L Watson and J C Harper
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3."Encyclopaedia of Food Science, Technology and Nutrition" by R Macral
“Encyclopaedia of Food Science, Technology and Nutrition” Book Review: This book comprehensively covers the scientific approach to food science and is suitable for anyone interested or working in the field. It not only delves into the nutritional values and requirements of food, but also explores the physiological and sociological aspects of nutrition. The book covers a wide range of topics, including cleaning procedures in factories, tropical fruits, agitation and agitator design, mycotoxins, a complete list and description of liqueurs from around the world, and entries for all types of food from buckwheat to buffalo. The text is well-organized and includes an index for easy navigation.

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4."Engineering and Food" by McKenna
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5."Introduction to Food Process Engineering" by P G Smith
“Introduction to Food Process Engineering” Book Review: This book is about food process engineering. It explains how food is processed in a detailed way, and is good for people who want to learn more about the principles of food processing. This book has lots of examples and problems to help people understand the concepts. It uses some math, but not too much. Anyone who knows a little bit of calculus and differential equations can read it. Each chapter has problems with solutions at the end to help readers understand better. This book is helpful for people in the food industry who want to understand food processing better.

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6."Introduction to Food Process Engineering" by Barbosa-Canovas
“Introduction to Food Process Engineering” Book Review: This book is specifically designed to cater to the needs of graduate and undergraduate students in engineering, particularly those specializing in food engineering. It is also a valuable resource for teachers, professionals, and chemists working in the field. With a focus on fundamental principles, this book provides a comprehensive understanding of various unit operations within the domain of food engineering. It presents the subjects in a well-structured and sequential manner, covering both conventional and unconventional processes encountered in the food industry. Additionally, the book delves into the physicochemistry of food systems, addressing topics such as dimensional analysis, heat and mass transfer, food rheology, physical properties, water activity, and thermal processing. The inclusion of illustrations, problems, and solutions enhances the learning experience and facilitates a deeper comprehension of heat and mass transfer in food.

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7."Introduction to Food Biotechnology (Contemporary Food Science)" by Perry Johnson-Green
“Introduction to Food Biotechnology (Contemporary Food Science)” Book Review: This book is about using biotechnology in food processing. It is designed for undergraduate students who know about molecular biology. The book explains how plants and animals can be changed genetically and the risks to the environment and public health. It also covers topics such as cell culture, transgenic organisms, regulations, safety, and consumer concerns. The book focuses on microbial technology and how it is used in the food industry, including how to grow large amounts of microbes and ensure food safety.

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8."Introduction to Agronomy: Food, Crops, and Environment" by Craig C Sheaffer and Kristine M Moncada
“Introduction to Agronomy: Food, Crops, and Environment” Book Review: The book is about crop science and sustainable agriculture. It is designed for both students who are familiar with the subject and those who are new to it. The book explains how to produce safe and sustainable food and fiber. It describes the concepts of energy, ecology, and environmental quality in detail. Each chapter has important terms, key concepts, and review questions that are related to the content of the book.

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9."Electronic Irradiation of Foods: An Introduction to the Technology" by imusti
“Electronic Irradiation of Foods: An Introduction to the Technology” Book Review: This book discusses the use of electronic accelerator technology in food processing. It is suitable for those interested in the field of food technology. The first few chapters focus on the effects of ionizing radiation on organic compounds found in food. The following chapters discuss the concepts of electron beam and x-ray energy deposition and electron accelerator technologies. Other topics covered in the book include beam scanning systems, material handling systems, shielding design, process control considerations, induced radioactivity, and ozone generation.

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10."Food Plant Sanitation (Food Science and Technology)" by Y H Hui and L Bernard Bruinsma
“Food Plant Sanitation (Food Science and Technology)” Book Review: This book provides a summary of Food Plant Sanitation, which is essential for food production safety. It explains the federal and state regulations and guidelines, as well as the major biological and non-biological contaminants. The book also covers cleaning of food plants, sanitation, worker safety, housekeeping, and product quality. It includes information on commodity processing and retail food sanitation, and covers primary sanitation practices and sanitation programs in detail. This book is a useful guide for anyone involved in the food industry who needs to understand food plant sanitation principles.

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11."Objective Food Science and Technology, (Food Sciense)" by Deepak Mudgil
“Objective Food Science and Technology, (Food Science)” Book Review: The book is a collection of multiple choice questions about food science and technology. It covers various subjects like Food Chemistry, Food Microbiology, and Food Engineering. The book contains over 10,000 questions and includes topics such as Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat, Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging and Food Analysis. The questions cover miscellaneous topics that add to the reader’s knowledge of the subject. The book is beneficial for students who are preparing for competitive examinations in the field of Food Science and Technology.

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12."Introduction to Food Engineering (Food Science and Technology)" by R Paul Singh Professor and Dennis R Heldman
“Introduction to Food Engineering (Food Science and Technology)” Book Review: The book introduces fundamental concepts in the field of food science, including food processing and production. It highlights the connections between food science and related disciplines such as nutrition, chemistry, and microbiology. The book explores the principles, challenges, and applications of food science and technology, utilizing helpful tools such as charts, graphs, tables, and animations. It also includes several practical examples for research and reference purposes.

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13."Food Engineering Handbook: Food Process Engineering: Volume 2 (Contemporary Food Engineering)" by Theodoros Varzakas and Constantina Tzia
“Food Engineering Handbook: Food Process Engineering: Volume 2 (Contemporary Food Engineering)” Book Review: The book explains the fundamental principles of food engineering used in food processing. It covers topics like Thermo physical properties, modelling of processes such as chilling, freezing, and dehydration. Other areas include size reduction, mixing, encapsulation, and emulsion. The book also includes case studies of solid-liquid and supercritical fluid extractions. This book is recommended for students studying food process engineering.

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14."Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by Chandra Madramootoo
“Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book discusses the global challenges that affect food security, such as rising energy costs, biofuel use, water scarcity, and a growing world population. It covers the latest technologies for ensuring plant and animal food security and addresses policy issues that impact food security. The book provides valuable insights into the state of global food security and offers solutions for improving it.

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2. Principles of Food Science

 
1."Food Science" by Potter N
“Food Science” Book Review: The book offers a comprehensive overview of food science and technology, examining the intricate connections between food ingredients, processing, packaging, storage, and distribution. The reader gains insight into how these elements impact the safety and quality of food products. In addition to exploring the latest advancements in the field of food science, the book delves into the factors that influence the creation of new products. The text covers essential topics such as consumer protection, including psychotropic pathogens, as well as HACCP techniques for product safety and technology, imparting practical knowledge to the reader. The inclusion of illustrations and pictures also facilitates an application-based understanding of the subject matter for students.

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2."Food Science" by Srilakshmi B
“Food Science” Book Review: This book examines the composition of food and the changes that occur during processing, as well as the effect of cooking on nutrients. Antioxidants and Nutraceuticals are explored in detail. The text covers essential topics for food science students, including food additives, convenience foods, packaging, and labelling. The final chapter emphasizes the importance of improving nutritional status and discusses ways to achieve this through food fortification and biofortification. The book delves deeply into the subject of food science, going beyond the basics. It also introduces the concept of global cuisines entering the Indian kitchen.

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3."Introductory Foods" by Benion M
“Introductory Foods” Book Review: This guide offers a thorough explanation of the fundamental principles of food preparation, starting with the basics and then delving deeper into the subject matter in subsequent chapters. The text also explores the latest developments and technological advancements in food preparation and processing. Additionally, it examines the impact of changing demographics on food trends and the general population’s knowledge of nutrition. The presented research methods provide practical knowledge for readers.

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4."Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by P J Fellows
“Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is about food science and technology. It talks about how food is made and how it is managed. It also talks about how the food industry affects the environment and ways to make it more sustainable. The book goes into detail about how each process of making food works and what happens afterwards. There are also videos and slides to help people learn on their own. After each chapter, there is a summary of the important points. This book is good for students, food industry workers, and researchers. It is easy to understand and has clear information.

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5."Principles of Enzymology for the Food Sciences" by John R Whitaker
“Principles of Enzymology for the Food Sciences” Book Review: This book teaches the basics of enzymology and explains how enzymes are important in food, agricultural, and health sciences. It focuses on different enzymes that are important for food scientists and technologists. The book covers essential topics such as new ways to find and purify proteins. It also talks about new concepts like hysteresis and provides new information about different types of enzymes. Each chapter looks at the methods used to study enzymes in a careful way.

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6."Principles of Food Science" by Janet D Ward and Larry T Ward
“Principles of Food Science” Book Review: This lab manual is designed as a companion to the introductory text Principles of Food Science, 3rd edition, focusing on the interplay between food, science, and nutrition. Each chapter presents three comprehensive experiments or activities, providing a thorough exploration of the topic. The manual covers all essential aspects, including the purpose of the experiments, safety precautions, equipment and supplies needed, step-by-step procedures, data tables, insightful questions, and dedicated lab sheets for recording observations and summaries. Additionally, the manual incorporates vocabulary and application activities to reinforce learning. With its practical approach, this book is ideal for first and second year students in universities and community colleges, offering valuable hands-on experience in the field of food science.

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7."Principles of Food Science: Student Study Guide" by Janet D Ward and Larry T Ward
“Principles of Food Science: Student Study Guide” Book Review: This book explains how science applies to food made at home and by the food industry. Each chapter talks about things like new research, technology, and news about nutrition. In the lab manual, students can try experiments to learn about food using their senses and science. The experiments are explained step-by-step. The book shows how things like nutrients and other parts of food are related to basic chemistry. It also talks about how microorganisms can help or hurt the food we eat. The book is good for students studying food science or home science.

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8."Principles of Food Sanitation (Food Science Text Series)" by Norman Marriott and Robert B Gravani
“Principles of Food Sanitation (Food Science Text Series)” Book Review: The book explains the importance of food sanitation and how it can affect food quality and safety. It covers various topics related to food sanitation, including microbial hazards, cleaning and sanitation procedures, and regulatory requirements for food sanitation. The book is an excellent resource for food science students and professionals in the food industry who are interested in learning about food sanitation and how to maintain a safe and hygienic food processing environment.

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9."Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)" by Harry T Lawless and Hildegarde Heymann
“Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)” Book Review: This book is a complete guide to sensory testing techniques, ranging from basic discrimination tests to consumer placements in real-life settings. It provides practical guidance on how to conduct tests and also explores the psychological and statistical theories that underpin sensory test design. It is a good combination of practical and theoretical knowledge. The statistical methods used in sensory testing are described using common analysis. The book provides clear instructions on how to conduct sensory tests, making it a practical resource for anyone interested in sensory testing.

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10."Glass Transition and Phase Transitions in Food and Biological Materials" by Jasim Ahmed
“Glass Transition and Phase Transitions in Food and Biological Materials” Book Review: The focus of this textbook is on the basic concepts of the glass transition and its relevance to various aspects of food science such as microstructure, processing, product development, storage, and packaging. The book aims to present the subject as a blend of science and art, with a strong emphasis on practical applications. The concepts are explained using numerous examples and additional figures to aid in understanding. The book also includes multiple-choice questions and other pedagogical features to help students evaluate their understanding of the subject matter.

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3. Principles of Food Processing

 
1."Food – The Chemistry of Its Components" by T P Coultate
“Food – The Chemistry of Its Components” Book Review: This book is written for undergraduate and postgraduate students of biochemistry and food science. It is written in an easy-to-understand language and covers the latest topics on nutrition and health. Each chapter is accompanied by exercises for students to practice. The book also has special chapters on eliminating trans fat acids, oils, and cocoa butter. It is well-structured with diagrams and factual text to aid understanding. This book is an excellent resource to help students comprehend the concepts of biochemistry and food science.

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2."Food Processing and Preservation" by B. Sivasanker
“Food Processing and Preservation” Book Review: This book is intended for undergraduate and postgraduate students of biochemistry, food science, microbiology in food science, as well as professionals in the field. It provides an overview of various food processing techniques, including fermentation, spoilage, and safety assessment. The text is presented in a simple and easy-to-understand manner. It also includes detailed research on topics such as casein micelle tea and flavonoids.

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3."Food Microbiology" by W C Frazier And D C Westhoff
“Food Microbiology” Book Review: The book has a student-friendly approach that enhances the learning experience. It covers dedicated chapters on food and microorganisms, food as a substrate for microorganisms, and is updated with the latest norms. The book offers valuable insights on topics like contamination, preservation, and related areas. Detailed illustrations in the book enable students to have a better understanding of the concepts.

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4."Modern Food Microbiology" by J M Jay
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5."Food Processing: Principles and Applications" by J Scott Smith and Y H Hui
“Food Processing: Principles and Applications” Book Review: This comprehensive book explores the fundamentals of food processing and demonstrates how they are applied in different food product manufacturing stages and operations. It covers all the essential processing principles, including preservation by physical, chemical, and other methods. The topics are supported by diagrams and pictures to promote practice-oriented learning. The book is written in a student-friendly manner and provides summaries at the end of each chapter to highlight the key points. It also includes the latest chapters on health cooking and industrial cooking. This guide is an essential resource for students of food science and an invaluable tool for professionals in the food industry.

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6."Food Processing: Principles and Applications" by Hosahalli S Ramaswamy and Michele Marcotte
“Food Processing: Principles and Applications” Book Review: This book is a comprehensive guide to both the fundamental and practical aspects of food processing. It covers the physical, chemical, and microbiological basis for preservation methods and contains detailed illustrations that aid in the understanding of the principles. The book explores various preservation techniques, including low-temperature freezing and osmotic dehydration, and includes a discussion of the heating behavior of foods and the equipment used for thermal processing. The inclusion of unsolved exercises at the end of each chapter provides an opportunity for students to test their knowledge. It is an essential resource for undergraduate students of food science taking courses in food processing.

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7."Principles of Food Processing (Food Science Text Series)" by Dennis R Heldman
“Principles of Food Processing (Food Science Text Series)” Book Review: This book is written with non-engineers in mind, making it user-friendly and accessible. It provides a comprehensive overview of the principles of food processing, including different methods of food preservation and the general characteristics of raw food packaging, quality, and preservation techniques. The book has been fully updated to align with the latest board norms and features helpful illustrations to aid understanding. Whether you’re a student or a professional, this book offers valuable insights into the world of food science.

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8."Principles of Food Processing (Eleven Five-year National Programming Teaching Material of Regular Higher Education)" by zhai wei wei
“Principles of Food Processing (Eleven Five-year National Programming Teaching Material of Regular Higher Education)” Book Review: This comprehensive book is designed for undergraduate and postgraduate students in biochemistry and food science, as well as professionals in the field. It encompasses the latest advancements in health cooking and industrial cooking, providing invaluable insights for students’ enhanced comprehension. The updated edition introduces new methods and techniques applied in the food industry, covering essential topics such as heat treatment, food processing, separation, extrusion, and chemical treatment. With a strong emphasis on practical applications, this book serves as a valuable resource for gaining a deeper understanding of the subject and its relevance in the dynamic field of food science.

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9."Principles Of Food Processing" by Sathya Prakash Sinha
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10."Fundamentals of Food Process Engineering" by Romeo T Toledo
“Fundamentals of Food Process Engineering” Book Review: The 3rd edition of this book is aimed at advanced graduate students in food engineering and professionals in the field. It covers a wide range of topics related to food processing techniques, including technological principles, parameters for selecting a processing method, and updated concepts. The book delves into complex calculations such as enthalpy change in freezing based on freezing point depression, evaporative cooling, and pump performance curve interpretation. It also covers the determination of shape factors in heat exchange by radiation, osmotic pressure, water activity relationships, vacuum dehydration, new membranes available for food processing and waste treatment, and supercritical fluid extraction. These topics are presented in a clear and concise manner, making it easier for readers to understand and apply these concepts in the food industry.

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11."Sweet Potato Processing Technology" by Taihua Mu and Hongnan Sun
“Sweet Potato Processing Technology” Book Review: This book is a comprehensive guide that explores the various aspects of sweet potato processing. The book covers a wide range of topics including the nutritional composition of sweet potatoes, postharvest physiology, storage and preservation techniques, as well as the processing methods used to produce various sweet potato products. The chapters delve into important aspects such as starch and flour production, sweet potato chips and crisps, sweet potato puree and paste, and even sweet potato-based beverages. This book serves as an invaluable resource for researchers, food technologists, and industry professionals involved in sweet potato processing and product development.

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4. Advance Thermal and Mechanical Operations in Food Processing

 
1."The Chemistry of Thermal Food Processing Procedures (SpringerBriefs in Molecular Science)" by Maria Micali and Marco Fiorino
“The Chemistry of Thermal Food Processing Procedures (SpringerBriefs in Molecular Science)” Book Review: This book talks about how food is processed to make it safe to eat. It explains different methods like pasteurization, sterilization, and UHT. It also talks about how these methods can affect the chemicals in the food and how they can sometimes fail and be dangerous. The book compares old methods like smoking and using natural additives with new ways like fermentation and adding chemicals. It also explains how food is stored and packaged. The book is easy to read and has diagrams and exercises. It covers topics like how food is processed, how it can be changed, and how to control the machines that process it.

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2."Engineering Aspects of Thermal Food Processing" by Simpson
“Engineering Aspects of Thermal Food Processing” Book Review: This book mainly talks about using math and technology to process food. It starts by explaining the basics of how food is heated and processed, then goes into detail about how math can be used to improve the process. It covers topics like using electricity, microwaves, and online monitoring to process food more effectively. The book also includes diagrams and explanations for 10 different food processing methods. The topics in the book are well-organized and build on each other, making it easy to follow. It doesn’t just talk about theory, but also how the concepts can be applied in real-life situations.

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3."Validation of Thermal Processing of Foods in Large Agitated Vessel" by Karin Mehauden
“Validation of Thermal Processing of Foods in Large Agitated Vessel” Book Review: This book talks about new ways to process food so that it’s safe to eat and lasts longer. It focuses on using math and technology to improve the process. The book covers many different methods that the food industry can use to make sure that food is safe to eat and lasts longer. It also explains how to keep the nutritional value of the food even after it’s been processed. The book investigates how to make the heating and mixing of food more efficient. It’s a good book for people who work in food science, food management, and food research. It also talks about new technologies that are important for food processing and safety.

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4."Emerging Non Thermal Food Processing Technologies" by Perkins Muredzi
“Emerging Non-Thermal Food Processing Technologies” Book Review: This book is the first edition in a series that will continue in the future. It talks about important and up-to-date techniques in food processing. The book is a good resource for both industry professionals and scholars. It includes exercises with questions that start easy and gradually get harder, so students can practice and remember the concepts in order. The book also has helpful diagrams to explain the concepts and includes case studies where necessary.

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5."Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches" by Prince Immanuel
“Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches” Book Review: The main goal of this book is to figure out how long it takes to process meat in a retort pouch, how to make the meat taste good, and how long it can be stored without going bad. It’s a useful book for research centers, scientists, and students who are interested in this topic. The book is easy to read and understand, with diagrams and charts to help explain the ideas. It’s well-organized, so even beginners can understand the Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches. The book covers everything from the basics of preservation to how to control the temperature during processing. It’s a great resource for anyone interested in this subject.

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6."Unit Operations for the Food Industries" by WA Gould
“Unit Operations for the Food Industries” Book Review: This book covers a range of topics related to food processing, such as materials handling, quality separation, and drying. It’s a great resource for people who work in the food industry or are interested in it. The book explains how surface technologies have evolved over time and how they affect the industry and finished products. Even non-experts can understand the book, making it a useful resource for plant workers, food technologists, salespeople, and students. The book includes 99 figures, 8 tables, and charts to help readers understand the concepts. Researchers and food technologists will find the information about new surface technologies particularly helpful.

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7."Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)" by Ashutosh Tiwari and Mikael Syväjärvi
“Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)” Book Review: This book explores the use of advanced materials in food, water, and environmental applications. It covers a wide range of topics, including the corrosion resistance of aluminum alloys, optimization of product quality, and enhancement of physical and mechanical properties. The book focuses on the use of advanced materials in monitoring and discussing harmful organisms and toxicants in water, beverages, and food. It provides information on layered double hydroxides and the environment, arsenic removal from water, and the use of nanoparticles for toxin analysis, among others. The methods and technologies used in food processing are illustrated with diagrams and flowcharts, and the language is accessible to readers.

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8."Introduction to Advanced Food Process Engineering" by Jatindra Kumar Sahu
“Introduction to Advanced Food Process Engineering” Book Review: The book covers various aspects of food engineering, including processing, packaging, storage, and internal control and assessment systems. It presents the essential principles and major applications of emerging food processing technologies, such as osmo-concentration, membrane technology, nonthermal processing, and computational fluid dynamics modelling.The book is organized into three sections. The first section covers advanced food processing technologies, while the second section discusses food safety and non-destructive quality assessment systems. The final section explores waste management, by-product utilization, and energy conservation within the food processing industry. Each chapter contains case studies and examples that highlight state-of-the-art applications of the technologies discussed.

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9."Process–Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks" by Richard H Stadler and David R Lineback
“Process–Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks” Book Review: This book talks about the problems with toxins that can be found in common foods. It looks at how food is made, including things like heating, drying, and fermentation, and how these processes can sometimes make food unsafe to eat. The book talks about how these toxins are made, how to reduce the risk of them being in food, and how they can affect our health. It also talks about new ways of making food and how they can affect the nutrients and things that people may be allergic to. The book is split into two parts, the first part talks about specific toxins and how they are made, and the second part talks about why we use certain processes to make food, how we can make food better, and how we can tell people about the risks of eating certain foods.

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10."Modern Technology of Food Processing and Agro Based industries" by NIIR Board
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11."Enzymes in Food Processing: Fundamentals and Potential Applications" by Parmjit S Panesar and Satwinder S Marwaha
“Enzymes in Food Processing: Fundamentals and Potential Applications” Book Review: The book is a great resource for people studying food science, technology, biotechnology, biochemistry, and organic chemistry. It offers a clear explanation of how enzymes can be used in food processing. The authors, who are experts in the fields of food technology and biotechnology, have worked together to produce this important study. The book provides a comprehensive understanding of how enzymes can be used in food processing.

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12."Novel Thermal and Non-Thermal Technologies for Fluid Foods (Food Science & Technology International (Hardcover Academic))" by PJ Cullen and Brijesh K Tiwari
“Novel Thermal and Non-Thermal Technologies for Fluid Foods (Food Science & Technology International (Hardcover Academic))” Book Review: This book is a comprehensive exploration of innovative technologies used in the processing of fluid foods. This book delves into the principles, applications, and advancements in both thermal and non-thermal technologies. The chapters cover a wide range of topics including high-pressure processing, pulsed electric field processing, ultrasound processing, ohmic heating, microwave processing, and more. Each chapter provides in-depth insights into the specific technology, discussing its mechanisms, benefits, challenges, and potential applications in the food industry. This book serves as a valuable resource for food scientists, technologists, and researchers seeking to enhance food processing techniques and develop novel food products.

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13."Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering)" by Da-Wen Sun
“Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering)” Book Review: This book explains important topics such as Modelling of Thermal Food Processes, Quality and Safety of Thermally Processed Food, and Innovations in Thermal Food Processes. It is written for undergraduate agricultural engineering students. The book includes chapters on New Technologies and Quality Issues, recent trends in thermal food processing research and development, thermal physical properties of foods, and innovative modelling techniques like artificial neural network modelling and computational fuel dynamics. Additionally, it covers thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. It provides a comprehensive guide for students who want to learn about the latest advancements in thermal food processing.

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14."Handbook of Fruits and Fruit Processing" by Nirmal Sinha and Jiwan Sidhu
“Handbook of Fruits and Fruit Processing” Book Review: This textbook focuses on the basics of fruit science, covering topics such as fruit physiology, biochemistry, microbiology, nutrition, health, postharvest handling, preservation, and product manufacturing. It also includes information on processing plants, waste management, safety regulations, and quality and production aspects of major fruits and fruit products. The book aims to present the subject as both a science and an art, and includes numerous solved examples and figures to aid in understanding. The book also includes multiple choice and other questions to help students evaluate their knowledge of the subject.

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5. Advance Mechanical Operations in Food Processing

 
1."Advanced Drying Technologies" by Tadeusz Kudra and Arun S Mujumdar
“Advanced Drying Technologies” Book Review: This book is about drying things with heat. It talks about the new and improved ways of drying things using machines, and how these methods are used in different industries like farming and factories. The book explains different ways of drying, like using sound or plasma. It also tells you how to pick the best machine for the job. This book is for people who work in factories, scientists, and students who want to learn more about how to dry things with heat. There are questions and notes at the end of each chapter to help you remember what you learned.

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2."Paste Flow and Extrusion (Oxford Series on Advanced Manufacturing)" by John Benbow and John Bridgwater
“Paste Flow and Extrusion (Oxford Series on Advanced Manufacturing)” Book Review: This book is an authoritative guide to the principles and applications of paste flow and extrusion processes. This book covers a wide range of topics, including rheology of pastes, flow behavior, measurement techniques, and the design of extrusion systems. The chapters delve into the fundamentals of paste flow, highlighting the key factors influencing flow behavior and the challenges faced in extrusion processes. It also explores the application of paste flow in various industries such as food, pharmaceuticals, ceramics, and polymers. With its comprehensive coverage and practical insights, this book is essential reading for researchers, engineers, and students in the field of manufacturing and materials science.

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3."Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning (Contributions to Management Science)" by Matthias Lütke Entrup
“Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning (Contributions to Management Science)” Book Review: This book is written for professionals and researchers in the fresh food industry. It covers topics such as shelf life in the industry, the profile of APS systems used in the industry, integrating shelf life into APS systems, and integrating shelf life into specific processes such as yogurt production and poultry processing. The book aims to assist with production planning and discusses how the leading systems deal with the unique characteristics of the fresh food industry.

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4."Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)" by Jose A Teixeira and Antonio A Vicente
“Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” Book Review: This book is about using biotechnology to create food ingredients. It talks about two important things: how people are more aware of how good nutrition can help keep them healthy, and how it’s important to make food in a way that’s good for the environment. The book explains how to purify biotech ingredients for use in food, and it talks about process analytical technology, which is an important tool for making food. This book is helpful for anyone who wants to learn more about using biotechnology to make food ingredients that are good for people and the planet.

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5."Advanced Instrumentation, Data Interpretation, and Control of Biotechnological Processes" by J F van Impe and P A Vanrolleghem
“Advanced Instrumentation, Data Interpretation, and Control of Biotechnological Processes” Book Review: This book is written for engineers, researchers, and students studying process control and systems. It covers the use of fermentation to produce high-value chemicals, foods, and feeds, and to treat biological waste by handling solid, liquid, and gaseous waste. The book is divided into two parts: The first part discusses modern on-line hardware sensors, including FIA, viable biomass measurement, membrane inlet mass spectrometry, flow cytometry, and microcalorimetry, while the second part focuses on novel model-based process diagnosis and control techniques. This book provides both theoretical explanations and practical applications of the covered topics.

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6."Extraction of Natural Products Using Near-Critical Solvents" by M B King and T R Bott
“Extraction of Natural Products Using Near-Critical Solvents” Book Review: This book is intended for engineers, chemists, and managers working in industry, academia, or research institutions. The book is about the use of near-critical solvents to extract natural products and covers the latest advancements in this area. It also talks about the equipment needed for the process and how to collect data for design. The book has three chapters that explore how to combine near-critical extraction with other process steps, the properties of near-critical solvents as a medium for reactions or crystallization, and the costs of these processes.

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7."Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships" by A Kramer and A S Szczesniak
“Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships” Book Review: This book is written for students, researchers, and food manufacturers who are interested in understanding how to measure and analyze texture in food products. It is divided into six parts, covering various aspects of sensory evaluation and measurement. The first part provides a definition of sensory evaluation, while the second part discusses its principles. The third part focuses on sensory measurements, while the fourth part discusses the principles of objective evaluation. The fifth part deals with objective measurements, and the final chapter concludes with a discussion of subjective-objective analogues.

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8."Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)" by Ignacio Arana
“Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)” Book Review: This book is all about the principles and techniques used to measure physical properties of food. It introduces the latest measurement methods which are less expensive and less time-consuming than traditional methods. It covers the use of measurements to classify and differentiate different types of food like fruits, vegetables, cereals, dairy, and meat products. It provides information about various technologies used for measurements such as electronics, spectroscopy, mechanics, and acoustic response. The book emphasizes the use of low-cost techniques to represent the physical properties of food without damaging it. It is suitable for students, researchers, and food industry professionals.

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6. Cooling Technology in Food Processing and Preservation

 
1."Microbiology in Dairy Processing: Challenges and Opportunities (Institute of Food Technologists Series)" by Palmiro Poltronieri
“Microbiology in Dairy Processing Challenges and Opportunities (Institute of Food Technologists Series)” Book Review: This book provides the latest research and knowledge on dairy technologies, specifically focusing on the use of lactic acid bacteria (LAB) and other dairy-associated species in the fermentation of dairy products. It covers the industrial processing of milk, including current challenges and solutions, as well as the culture methods, phenotyping, and applications of LAB and dairy-associated species in both dairy and non-dairy productions. The book also covers the entire dairy processing chain, from milk collection and storage to the production of various types of cheese. It is a valuable resource for laboratory technicians, researchers, and students interested in learning about LAB isolation and characterization protocols.

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2."Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition" by Muhammad Siddiq and Jeffrey K Brecht
“Handbook of Mango Fruit Production, Postharvest Science, Processing Technology and Nutrition” Book Review: This book provides a comprehensive overview of postharvest handling, packaging, and processing techniques for mangoes, including a review of processed products and byproducts derived from waste. It covers the nutritional profile of mangoes and addresses food safety considerations during processing and transport. Additionally, the book offers insights into global production trends and major exporters and importers of mangoes. It is a valuable resource for individuals involved in mango production, marketing, postharvest handling, processing, and by-products. The book provides a comprehensive guide to the production, trade, and consumption of this popular tropical fruit.

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3."Thermal Properties of Food and Agricultural Materials" by Mohsenin
“Thermal Properties of Food and Agricultural Materials” Book Review: This book covers the methods for determining thermal properties of foods and agricultural materials, such as thermal conductivity, thermal diffusivity, unit surface conductance, and heat transfer coefficients. It provides a detailed explanation of the basic concepts of heat transfer and highlights the Method of Differential Scanning Calorimetry. Additionally, it explores the applications of thermal properties in cooling and thermal expansion and offers an overview of Heat Treatment of Foods and Agricultural Materials. This book is suitable for professionals and students interested in thermal properties and their applications in the food and agricultural industries.

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4."A Complete Course in Canning and Related Processes" by Susan Featherstone
“A Complete Course in Canning and Related Processes” Book Review: This book provides a comprehensive guide to canning and related processes. It covers various aspects of canning, including regulations and labeling practices in different regions of the world, container types for canned foods, and techniques for validating and optimizing canning processes. The book goes into detail on planning, processing, storage, and quality control phases undertaken by the canning industry. Additionally, it includes chapters on canning preserves and pickles as well as composite products.

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5."Heat Transfer In Food Cooling Applications (Series in Chemical and Mechanical Engineering)" by Ibrahim Dincer
“Heat Transfer In Food Cooling Applications (Series in Chemical and Mechanical Engineering)” Book Review: This book is an informative resource for those who wish to gain knowledge on food cooling practices and the analysis of heat transfer during such processes. It offers readers an insight into the basic principles and practical applications of heat transfer. The book concentrates on the most recent research and reflects the latest techniques, models, correlations, and applications used in this field. It presents easy-to-use and precise models, correlations, tools, and charts for determining cooling process parameters and cooling heat transfer parameters. The book also features worked-out examples from real-life scenarios.

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6."Commercial Cooling of Fruits, Vegetables, and Flowers" by James F Thompson and F Gordon Mitchell
“Commercial Cooling of Fruits, Vegetables, and Flowers” Book Review: The book provides an in-depth understanding of temperature management for perishable products, with a focus on cooling techniques for fruits, vegetables, and cut flowers used in commercial settings. Specifically, it covers the principles and practices of hydro-cooling and forced-air cooling systems. The book briefly explains the design of refrigeration equipment, and also includes information on static pressure, airflow, and cooling times for specific flower varieties. This resource is useful for those involved in the production, transportation, and storage of perishable goods, including farmers, shippers, and floral industry professionals.

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7."Cooling Flavors" by Books LLC
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8."Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by S P Cauvain
“Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book serves as a comprehensive guide for bakers, addressing various issues encountered during the baking process. It offers a quick reference for troubleshooting bakery problems. The book provides detailed information on raw materials, including wheat and grains, flour, and fats, among others, and offers a wide range of ingredient and process solutions from an expert in the baking industry. Additionally, it covers the end products of baking, such as bread and fermented products, cakes, biscuits, cookies, and pastries, providing valuable insights for both novice and experienced bakers.

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9."Manufacture and Refining of Raw Cane Sugar" by V. E. Baikow
“Manufacture and Refining of Raw Cane Sugar” Book Review: This book is a comprehensive guide to the manufacturing and refining processes of raw cane sugar. It covers a range of topics from sugar cane harvesting and transportation to the factory, to the extraction of juice, and the disposal of bagasse. The book provides detailed information on the use of various equipment such as screw presses, cane carriers, and centrifugals, as well as waste-water disposal and transportation. It also discusses the boiling and crystallization processes for producing raw sugar massecuites, the exhaustion of final molasses, and the storage and shipping of bulk sugar. This book is an essential resource for professionals in the sugar industry and those who want to learn about the manufacturing and refining of raw cane sugar.

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10."Agricultural Processing And Food Technology" by Chandra S
“Agricultural Processing And Food Technology” Book Review: This book is an essential resource for students of Agricultural Engineering, Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post Harvest Technology) and Home Science (Food and Nutrition). It aims to provide a comprehensive and accessible introduction to the basic principles of Agricultural Processing and Food Technology, as well as Food Microbiology, Food Chemistry, Food Engineering and Food Packaging. In addition to this, the book covers general agriculture in great detail, making it a valuable reference for anyone interested in these fields.

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7. Food Preservation

 
1."Food Processing and Preservation" by Sivasankar
“Food Processing and Preservation” Book Review: The book offers a comprehensive overview of the processing and preservation aspects of food, covering chemical, microbiological, and technological processes. It also includes topics such as food quality and safety assessment, new and modified foods through fermentation, food-borne diseases, and food spoilage. The book provides insights into preservation techniques involving high and low temperatures and radiation. It is intended for undergraduate students of science and engineering and postgraduate students pursuing courses in food science. In addition, it serves as a useful resource for professionals and academicians in the field.

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2."The Technology Of Food Preservation" by Desrosier
“The Technology Of Food Preservation” Book Review: The book provides valuable insights into the technology of food preservation and covers a wide range of topics. It discusses the various hazards associated with food, storage methods for fresh foods, including cereals and beans, and the emerging field of gas atmosphere storage for both plant and animal-based foods. Quality assurance and good manufacturing practices are also covered in detail. The book has restructured the presentation on food additives, highlighting their use in preservation and their regulation by government bodies. Additionally, it explains the appropriate use, timing, and location of chemical additives in food preservation.

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3."Basic Principles of Food Processing and Preservation: Easy Notes" by Oghogho Ukponmwan Ifueko
“Basic Principles of Food Processing and Preservation: Easy Notes” Book Review: This book provides a thorough coverage of the fundamental principles of food processing and preservation, making it a valuable resource for students new to the field. It presents preservation methods in a clear and concise manner, allowing easy comprehension of the concepts by college students studying food processing and preservation. The book also delves into the principles of canning and covers various preservation techniques, such as drying, modified atmosphere packaging, and the use of chemicals. With its comprehensive coverage, this book is a useful reference for both students and educators in the food processing and preservation industry.

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4."Food Processing and Preservation" by G Subbulakshmi
“Food Processing and Preservation” Book Review: The book is divided into ten comprehensive chapters that cover a wide range of food processing and related activities in manufacturing plants. The information is presented in an exhaustive and systematic style, making it an ideal resource for students of food science and nutrition. The book covers important topics such as the technological processes used in cereal processing and legume processing, a major protein source for vegetarians. It also explains the production of edible oils from oil seeds and new methods of food preservation such as radiation, with a focus on safety considerations. This book is also suitable for entrepreneurs and general readers. The final chapter discusses the rapid development of packaging technology.

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5."Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology)" by Marcus Karel and Daryl B Lund
“Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology)” Book Review: This book thoroughly examines the properties, conditions, and theoretical principles that govern the safety and efficiency of various food preservation, storage, and packaging techniques. It explores methods to predict and optimize the nutrition, texture, and quality of food while reducing operating costs and waste. The second edition includes new chapters and discussions on non-thermal processes, as well as mechanisms of heat transfer such as conduction, convection, radiation, and dielectric and microwave heating. It also covers kinetic parameters of food process operations, freezing technology, and provides illustrative examples of recent breakthroughs in cryochemistry and cryobiology.

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6."Principles of Fruit Preservation" by Thomas Norman Morris
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7."Food Identity Preservation and Traceability: Safer Grains" by Gregory S Bennet
“Food Identity Preservation and Traceability: Safer Grains” Book Review: This book discusses the inevitability of food contamination and the importance of identity preservation and traceability (IIPT) systems in mitigating the risks associated with it. The book focuses mainly on cereals and covers the entire food chain, both domestically and internationally. The author provides a comprehensive introduction to IIPT systems and presents an overview of existing programs. The book also offers a conceptual model of IIPT at the producer level. By identifying the sources and size of contamination, IIPT systems can help reduce the negative outcomes associated with food contamination.

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8."Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)" by Sergio O Serna-Saldivar
“Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)” Book Review: This book offers a comprehensive investigation of the scientific principles underlying the domestication, morphology, production, and storage of cereal grains. The book delves into the physical and chemical features of these grains and their relationship to industrial processing and nutritional value. It covers various aspects of grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. Additionally, the book discusses processing, quality control, and the role of cereals in human and animal nutrition.

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9."Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms" by Francisco J Barba and Anderson Sant'Ana Dr
“Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms” Book Review: This book is about new ways to process food without using heat. It talks about mechanical processes, like using high pressure, and electromagnetic technologies, like using microwaves or radio waves. It also discusses using sound waves and chemicals like ozone to process food. The book explains how these methods can help make food safer to eat by getting rid of harmful microorganisms. It also talks about how people have been interested in finding new ways to preserve food for a long time, and in the last 50 years, researchers have come up with many new ways to do this.

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10."Microbial Food Safety and Preservation Techniques" by V Ravishankar Rai and Jamuna A Bai
Book Review: This book is about the risks that come from harmful things in food. It talks about how some food can have things in it that can make people sick. The book looks at different kinds of food, like fresh produce, that can be risky. It also talks about new ways to find these bad things in food, like using tiny technology. The book talks about different ways to make food safer, like using special packaging or things like plants and oils that can kill bad bacteria. The book also helps people understand how to make food better and safer in the future.

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11."Pulse Foods: Processing, Quality and Nutraceutical Applications (Food Science and Technology (Academic Press))" by Brijesh K Tiwari and Aoife Gowen
“Pulse Foods: Processing, Quality and Nutraceutical Applications (Food Science and Technology (Academic Press))” Book Review: This is a comprehensive reference book that explores the processing, quality, and nutraceutical applications of pulse foods. With a focus on legumes such as lentils, chickpeas, and peas, this book covers a wide range of topics including pulse composition, functional properties, processing technologies, and the impact of processing on nutritional value. The chapters delve into various aspects of pulse food processing, such as milling, extrusion, fermentation, and fortification, while also discussing the health benefits and potential applications of pulse-based ingredients in functional foods. This book serves as a valuable resource for researchers, food scientists, and nutritionists interested in understanding and utilizing the potential of pulse foods.

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12."Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety" by Alexandru Grumezescu and Alexandra Elena Oprea
“Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety” Book Review: This is a comprehensive book that explores the various applications of nanotechnology in the food industry. The book covers a wide range of topics, including the use of nanomaterials for flavor enhancement, improving food stability and shelf life, enhancing nutritional value, and ensuring food safety. Each chapter provides in-depth insights into specific applications, such as nanoencapsulation of flavors, antimicrobial nanocoatings, and nanosensors for food quality monitoring. This book serves as a valuable resource for researchers, food scientists, and industry professionals interested in harnessing the potential of nanotechnology to enhance various aspects of food production, quality, and safety.

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8. Food Fermentation Technology

 
1."Novel Food Fermentation Technologies (Food Engineering Series)" by K Shikha Ojha and Brijesh K Tiwari
“Novel Food Fermentation Technologies (Food Engineering Series)” Book Review: This book talks about new ways to make food using fermentation. It explains how to make and keep microbes that help with fermentation. It also talks about using waste from food processing to make healthy food. The book covers how to use heat and cold to make fermented foods. It also looks at new ways to measure how well fermentation is going. Different types of food are discussed, including meat, seafood, grains, dairy, and vegetables. The book talks about how to get healthy things out of food and how to pack it safely. It also explains the challenges that come with making fermented food. This book is a good resource for learning about new fermentation methods to make food that is both safe and nutritious.

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2."Modern Food Fermentation Technology" by wang fu yuan
“Modern Food Fermentation Technology” Book Review: This book explains how biotechnology can be used to produce food through the use of microbial cells. It covers the process of food fermentation technology, which is important for transforming raw materials into food products. This includes selecting the right microorganisms, cultivating them, and controlling the fermentation process. The book also discusses how to separate and purify the final product. It goes into detail about the changes that happen during fermentation and how to control the process. This book is a great resource for those interested in understanding the science behind food production using biotechnology.

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3."Handbook of Indigenous Foods Involving Alkaline Fermentation (Fermented Foods and Beverages Series)" by Prabir K Sarkar and M J Robert Nout
“Handbook of Indigenous Foods Involving Alkaline Fermentation (Fermented Foods and Beverages Series)” Book Review: This book is about alkaline fermentation, which is a way to make fermented foods. It talks about the history and background of this type of fermentation. The book is dedicated to alkaline fermented foods and has contributions from experts from all over the world. It explains the different types of fermented foods that use an alkaline process, and talks about the microorganisms that help make these foods. The book has nine chapters and explains how these microorganisms transform raw ingredients into fermented foods. It also discusses the safety of these foods, as well as the challenges and solutions to modernizing the production of alkaline fermented foods. Finally, the book looks at the value of these foods and their future.

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4."Biotechnology: Volume 1: Food Fermentation Microbiology, Biochemistry and Technology" by V K Joshi
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5."Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)" by Carlos Ricardo Soccol and Ashok Pandey
“Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)” Book Review: This book talks about the advantages of fermented foods for human health, including both dairy and non-dairy products. It explains the use of microalgae in the food industry and how metabolic engineering can improve the production of fermented food ingredients. The book also discusses important topics in engineering fermentation processes, such as isolating, improving, and preserving microbial cultures used in the food industry. It covers the basics of fermentation processes, types of fermenters, and how physical and chemical factors can affect them. It is a helpful reference for food industry professionals, covering current trends in the food, beverage, and additive industry.

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6."Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)" by Jian Chen and Yang Zhu
“Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)” Book Review: This book explains how a traditional method of using microorganisms in food processing, called Solid State Fermentation (SSF), has now been accepted and approved. New mathematical models and designs for bioreactors have been developed, and control strategies proposed, which have allowed SSF technology to improve. The book covers these technologies and their use in food and beverage production. It explains the history and development of SSF technology, with a focus on traditional oriental foods like sufu, vinegar, and soy sauce. The book also covers the latest achievements in the field, and the benefits of using SSF processes.

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7."Fermentation and Food Safety" by Martin Adams and M J R Nout
“Fermentation and Food Safety” Book Review: This book is about the safety of fermented foods. It explains what fermented foods are and the HACCP system. It talks about cases where fermented foods caused illness, what caused it and why. The book also covers dangerous germs that can make people sick, how often they occur and what foods are at risk. It looks at how new ways of fermenting food can impact safety. This book is helpful for people who work with fermented foods at any level. It includes all kinds of fermented foods and will be useful for anyone who researches or works with the safety or quality of fermented foods.

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8."Food, Fermentation and Micro–organisms" by Charles W Bamforth
“Food, Fermentation and Micro–organisms” Book Review: The book covers the important role of fermentation and microorganisms in the food processing industry. It begins by explaining the science behind food fermentations, followed by microbiology and microbial physiology. The book then delves into individual food products, discussing the role of fermentation and possibilities for future development. It covers all major uses of fermentation in the food industry, including practical coverage of food processing. This comprehensive guide is aimed at food scientists, technologists, and microbiologists in the food industry and academics, making it a valuable addition to any food-related library.

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9."The Oxford Handbook of Food Fermentations (Oxford Handbooks)" by Robert E Ward and Charles W Bamforth
“The Oxford Handbook of Food Fermentations (Oxford Handbooks)” Book Review: This book covers all aspects of food fermentation, from the science behind it to its practical applications in the food industry. The book features contributions from leading experts in the field and covers a wide range of topics, including microbiology, food safety, sensory evaluation, and product development. This handbook is an essential resource for food scientists, technologists, microbiologists, and researchers, as well as anyone interested in the art and science of food fermentation.

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10."Microorganisms and Fermentation of Traditional Foods (Food Biology Series)" by Ramesh C Ray and Montet Didier
“Microorganisms and Fermentation of Traditional Foods (Food Biology Series)” Book Review: This book is split into two parts. The first part deals with traditional fermented foods and drinks from different parts of the world, including those made from cereal and milk products. The second part concentrates on fermentation biology, covering specific topics such as the microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid-state fermentation in food processing industries. The book provides up-to-date information on microbiology, biotechnology, and food safety aspects related to fermentation.

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9. Food Analysis

 
1."A Laboratory Manual of Food Analysis" by Shalini Sehgal
“A Laboratory Manual of Food Analysis” Book Review: This book is a useful resource for students with a background in food science engineering. It provides a thorough examination of proximate analysis of food, including detailed information on sampling and safety rules in the laboratory. The book also includes methods for preparing primary and secondary solutions, as well as a comprehensive explanation of component analysis, covering essential topics such as moisture, ash and minerals, fats and oils, proteins, carbohydrates, pigments, and vitamins.

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2."Introduction To Chemical Analysis Of Foods" by S S Nielsen
“Introduction To Chemical Analysis Of Foods” Book Review: This book is designed for the students from food science engineering backgrounds. It offers an introduction to the topic at the beginning and provides an explanation of the techniques used in the food industry. The book also covers the essential techniques that students must learn before conducting laboratory experiments. Additionally, it delves into the basic principles, procedures, advantages, limitations, and applications of food analysis. The book provides a fundamental understanding of general, organic, analytical, and food chemistry. Each chapter includes questions, keywords, or phrases at the end to aid in comprehension.

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3."Food Analysis Laboratory Manual (Food Science Text Series)" by S Suzanne Nielsen
“Food Analysis Laboratory Manual (Food Science Text Series)” Book Review: At the start of the book, readers will find general information about food analysis, nutrient labeling, and sampling and preparation. The book then goes on to explain the concept of spectroscopy and mass spectrometry, including their basic principles. Chromatography is also covered in detail, including its basic principles and a thorough examination of gas chromatography. Compositional analysis of food is another key topic in the book, with information provided on ash analysis, fat analysis, protein analysis, carbohydrate analysis, vitamin analysis, and mineral analysis. Readers will also find chemical characterisation covered in depth. Finally, the book provides detailed analysis of physical properties as well as objectionable matter and constituents.

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4."Food Analysis: Theory And Practice" by Pomeranz / Meloan
“Food Analysis: Theory And Practice” Book Review: This book covers a lot of topics about food science. In the first section, it explains how to search for information, take samples, prepare samples, report results, and make sure your analysis is reliable. The book also explains the theory behind spectroscopy, including visible and ultraviolet light, color measurement, and infrared light. It also covers other methods like fluorimetry, flame photometry, X-rays, potentiometry, coulometry, conductivity, electrophoresis, mass spectroscopy, nuclear magnetic resonance, and radioactivity. The book even explains how chromatography works in detail. It covers other concepts like extraction, centrifugation, densitometry, polarimetry, rheology, serology, enzymatic methods, and microbiology.

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5."Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology (Food Science and Technology)" by Kathryn D Deibler and Jeannine Delwiche
“Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology (Food Science and Technology)” Book Review: This book is aimed at students who study food science and technology. It begins by explaining the sensory and physiological characteristics of flavor. The book also discusses how our physical senses affect our perception of flavor. In addition, it provides detailed information about gas chromatography and compares different techniques, methods, and models. Real-time analysis of flavor components and compounds associated with flavor are also explained in detail.

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6."Edible Oil Structuring: Concepts, Methods and Applications (Food Chemistry, Function and Analysis)" by Ashok R Patel and Maya Davidovich-Pinhas
“Edible Oil Structuring: Concepts, Methods and Applications (Food Chemistry, Function and Analysis)” Book Review: This book is for students who study food chemistry. It starts by explaining oil structuring, its concept, overview, and future perspective. The book also talks about structuring units concept which contains bio-based molecular structuring agents and biomimicry in detail. Wax crystal networks are explained in this book. Structuring edible oil and gelation properties are given in a detailed manner. The book also includes information about thermal-gelation and proteins as building blocks for oil structuring. Additionally, it provides information about oleogels from emulsion and cereal protein. The book also covers applications of edible, including applications of wax-based oleogels, ethylcellulose oleogels, non-aqueous foams, and innovative dispersion strategies in detail.

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7."High Throughput Analysis for Food Safety (Chemical Analysis: A Series of Monographs on Analytical Chemistry and Its Applications)" by Perry G Wang and Mark F Vitha
“High Throughput Analysis for Food Safety (Chemical Analysis: A Series of Monographs on Analytical Chemistry and Its Applications)” Book Review: This book is specifically designed for students in the field of food science engineering. It provides a comprehensive introduction to the subject, covering basic principles, sample handling, and sample processing. A detailed survey of mass spectrometry is included, along with discussions on quality systems, quality control guidelines, and standards. The book also explores deliberate chemical contamination and processing contamination, offering insights into the analysis of multiresidue determination of 295 pesticides and chemical pollutants. Additionally, it delves into the use of ultra high-performance liquid chromatography and its role in high-resolution mass spectrometry. A detailed exploration of mycotoxins analysis is also presented in this book.

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8."Food Analysis and Preservation: Current Research Topics" by Michael G Kontominas
“Food Analysis and Preservation: Current Research Topics” Book Review: This book explains how to detect toxins using ozonation. It also talks about how light affects the loss of vitamins and the shelf life of food. The book explains how to tell the difference between different types of Greek extra virgin olive oils. It also discusses the effects of irradiation and evaluates the use of bag-in-box packaging for dry white wine. The book explains how ozonation affects combustion. It also explains how a combination of essential oils and nisin can extend the shelf life of chicken meat and control Listeria monocytogenes. The book also covers how to extend the shelf life and control the quality of edible oil.

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9."Food Analysis: Theory and Practice" by Y Pomeranz
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10."Food Processing Operations Analysis" by H Das
“Food Processing Operations Analysis” Review: This book is made for students studying food science. It covers different topics related to food processing. It starts with explaining how to reduce the size of food particles and analyze their size. The book also talks about a process called high pressure homogenization. It discusses packaging methods like flexible packaging and modified atmosphere packaging that help increase the shelf life of food. The concept of single screw extrusion, a method used to process food, is explained in detail. Other topics include separating liquids using a centrifugal separator, mixing solids, different heating methods, freezing, concentration, distillation, drying techniques, and sensory evaluation. Each chapter ends with practice problems and their solutions.

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10. Food Hygienic and Sanitation

 
1."Food Hygiene and Sanitation" by Sunetra Roday
“Food Hygiene and Sanitation” Book Review: The second edition of this book has been updated to help students stay current with the latest food processing techniques, standards, laws, and emerging concerns related to food and health. It includes major changes that focus on preserving the health of humans and the planet through environmentally friendly practices. Three new chapters cover food preservation techniques, quality, and food standards, along with real-life case studies, the latest food laws and acts, and green technologies. This revised edition is designed to provide students with the most up-to-date information on food processing and related topics.

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2."Hygiene and Sanitation Practices of Street Food Vendors" by Onesmus Kilungu
“Hygiene and Sanitation Practices of Street Food Vendors” Book Review: The book focuses on the cleanliness of street food vendors in various cities across the world. The book examines the reasons for the rise of street food vending, the importance of hygienic and sanitary practices among street food vendors, and the role of public health officers in ensuring food safety. The author also provides recommendations on how to improve street food vending practices to ensure the safety of consumers. This book is a valuable resource for food safety experts, government ministries, and institutions offering food safety and health programs.

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3."Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by H L M Lelieveld and John Holah
“Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: Well maintained guidance on maintaining hygiene in food processing is provided in this book. Aimed at food industry professionals and students, it presents a detailed overview of hygiene principles and their practical application in various stages of food processing. It includes chapters on cleaning and disinfection, control of hazards, and the role of personnel in maintaining hygiene. This book is part of the Woodhead Publishing Series in Food Science, Technology, and Nutrition and offers a comprehensive resource for those seeking to understand the importance of hygiene in the food industry.

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4."Essentials of Food Sanitation (Food Science Text Series)" by Norman G Marriott
“Essentials of Food Sanitation (Food Science Text Series)” Book Review: This book provides practical and updated information on food sanitation. It gives step-by-step guidance on food sanitation at every stage of food processing, emphasizing the role of each employee. The book covers a wide range of topics, from cleaning and sanitizing compounds to food sanitization systems and equipment. Each chapter includes real-life reports of food sanitation problems, as well as visual aids, a comprehensive glossary, summaries, and references. It is a useful resource for food handlers and students.

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5."Food Safety for Food Business Operators: Food Safety HACCP" by Prof M K Mukundan
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6."Food Microbiology and Hygiene" by Richard Hayes
“Food Microbiology and Hygiene” Book Review: This book is aimed at people who care about food hygiene, and the second edition has been released to address any shortcomings in the previous edition. Each chapter has been expanded and new sections added. This edition takes into account recent developments in food poisoning, such as listeriosis, salmonella in eggs, and BSE. Advanced techniques such as gene probes and PCR have also been included. It is a valuable resource for anyone interested in food safety.

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7."Hygiene Management in Factories: Development and Applications (The CHGL series on the food industry)" by Paul Thomas
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8."Sanitation: Cleaning and Disinfection in the Food Industry" by Mario Stanga
“Sanitation: Cleaning and Disinfection in the Food Industry” Book Review: This book is an informative guide for cleaning and disinfecting in the food processing industries. It provides examples from various food industries and covers topics that apply to many industries. The book explains biofilm formation, general sanitizing, and clean-in-place systems. It addresses the principles and practices related to contamination, cleaning compounds, sanitizers, and cleaning equipment. It also helps readers understand and solve problems related to cleaning and disinfection of laboratories, as well as plants and other industrial environments where foods and beverages are prepared. This book is a must-read for food industry personnel and students alike.

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9."Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems" by Pierre-Jean Raugel
“Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems” Book Review: This book offers insight into the latest techniques and technologies used for food analysis and hygiene monitoring. The book covers a wide range of topics such as rapid detection and identification of microorganisms, foodborne pathogens, toxins, and allergens. It also includes the latest methods used for food quality control, shelf-life evaluation, and process control. The book offers practical guidance on the selection and use of appropriate rapid analysis and hygiene monitoring tools. It is an essential resource for food industry professionals, researchers, and students interested in the field of food safety and quality.

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10."Food Safety Management: Chapter 3. Naturally Occurring Toxicants of Plant Origin" by Benoît Schilter and Anne Constable
“Food Safety Management: Chapter 3. Naturally Occurring Toxicants of Plant Origin” Book Review: This book is intended for chemical engineering students and researchers studying toxicants. It covers the exposure of plant-specific constituents to synthetic chemicals and defines inherited plant toxicants as plant constituents. The book also explains the adverse effects of these toxicants on human health, including cyanogenic glycosides, phytohemagglutinin, and glycoalkaloids. Risk management measures for food safety, such as the development of cultivars, agricultural practices, and food processing, are included. Additionally, the book discusses the benefits of secondary plant metabolites found in food plants.

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11. Food and Nutrition

 
1."Food Science and Nutrition" by Sunetra Roday
“Food Science and Nutrition” Book Review: This book provides an introduction to food science, covering topics such as carbohydrates, proteins, fruits and vegetables, fats and oils, flavors, and colloidal systems in foods. It also covers browning reactions and food evaluation. The book includes information on food safety methods, such as food microbiology, processing, preservation, safety regulations, and quality management. Nutrition is also discussed, including information on carbohydrates, proteins, lipids, water, vitamins, and minerals. The book explains energy metabolism, balanced diets, modified diets, mass food production, and new trends in food. It is suitable for students and anyone interested in food science.

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2."Question Bank on Food and Nutrition" by M R Prajapati
“Question Bank on Food and Nutrition” Book Review: This book is designed for students in the field of food science. It covers a wide range of topics including detailed information on cereals, pulses, and oilseeds, as well as fruits and vegetables, milk and its products. The book also includes information on food preservation methods, product development, and industrial microbiology. In addition, the book covers food chemistry and nutrition, as well as nutraceuticals and functional food information. For those interested in food processing engineering and engineering mathematics, this book provides in-depth coverage of these topics as well.

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3."Fundamentals of Foods, Nutrition and Diet Therapy" by Sumati R Mudambi
“Fundamentals of Foods, Nutrition and Diet Therapy” Book Review: The book starts with an introduction to the study of nutrition, covering topics such as carbohydrates, fats, proteins, energy metabolism, and vitamins. Meal planning and management for different age groups and according to Indian meal patterns are also discussed. Food selection, storage, and preparation are detailed, including factors that affect food, food sanitation, and hygiene methods. The book covers diet therapy, its principles, and the need for nutrition in different diseases. Additionally, it includes information on nutrient-drug interactions. This comprehensive guide is ideal for students and professionals interested in nutrition and its practical applications.

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4."Food Science, Nutrition and Safety" by Suri/ Malhotra
“Food Science, Nutrition and Safety” Book Review: The book begins with an introduction to the topic, followed by a detailed discussion of carbohydrates, proteins, fats, and oils. It also covers the evaluation of food, emulsions, colloids, flavors, and browning. The book provides basic information about nutrients, including macronutrients and micronutrients. Additionally, it explains balanced diet and meal planning. Food processing and its effects on nutrient value and health are also discussed. The book provides an overview of food safety, preservation, and spoilage, and covers beneficial roles of microorganisms and foodborne diseases. Food laws and regulations, quality management, hygiene, and sanitation in the food sector are also explained in detail.

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5."Dictionary of Food and Nutrition" by Sharma / Caralli
“Dictionary of Food and Nutrition” Book Review: This detailed book provides scientific information on the composition and chemical properties of various foods and their uses. It covers fundamental scientific principles, phenomena and processes involved in food. It includes detailed descriptions of plants and their useful parts, such as roots, leaves, fruits, essential oils and herbs. The book also covers the principles of chemical synthesis and animal ingredients. Additionally, the energy content and vitamin composition of different foods are explained in detail.

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6."Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition (Revised)" by Professor of Anthropology Darna L Dufour and Goodman of Faculty and Professor of Biological Anthropology
“Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition (Revised)” Book Review: The book begins with an introduction to nutritional anthropology and the biological baseline. It covers the agricultural revolution and the variation in food systems. The book explores food ways, including materialist approaches, ideology, symbolism, and social power. It also discusses food adaption and the role of food as medicine. The book provides details about undernutrition, dietary transition, and globalization, along with the cultural ecology of infant and young child feeding. It also delves into overnutrition and hunger in lands of plenty and offers potential solutions to these issues.

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7."Statistical Aspects of Community Health and Nutrition (Woodhead Publishing India in Food Science and Nutrition)" by A K Nigam
“Statistical Aspects of Community Health and Nutrition (Woodhead Publishing India in Food Science and Nutrition)” Book Review: This book is made for students studying food science. It covers different research methods used in the field. It explains quantitative and qualitative research methods. The book also provides information about topics like maternal and infant survival, undernutrition, nutrient deficiencies, anemia, gender disparities, and food insecurity. It talks about diseases that affect communities as a whole. The book includes the analysis of multiple response data and randomized response techniques. It also covers small area estimation and provides tables for WHO growth standards.

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8."A Textbook Of Foods,Nutrition And Dietetics" by M Raheena Begum
“A Textbook Of Foods,Nutrition And Dietetics” Book Review: This book is intended for students studying food science. It provides an introduction to the basics of nutrition and covers topics such as carbohydrates, proteins, lipids, vitamins, minerals, and energy metabolism. The book offers a detailed analysis of various types of food and explains the methods of cooking, preserving, and maintaining food hygiene. Additionally, the book includes guidelines for selecting and planning meals, as well as information on nutrient requirements for different age groups, pregnant women, preschool/school children, workers/labourers, and lactating mothers. It also delves into the nutrient requirements for different diseases in great detail.

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9."Handbook of Food and Nutrition" by Dr M Swaminathan
“Handbook of Food and Nutrition” Book Review: This book is designed for students in food science. It covers a comprehensive overview of nutrition, including information on food processing and food adulteration. The book also delves into planned diets, with specific recommendations for various age groups. Additionally, it provides a detailed explanation of macrominerals and microminerals. Readers will also find information on food storage and preservation methods, as well as therapeutic nutrition.

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10."Food and Nutrition For Nurses(Bsc Nursing)" by Ruma Singh
“Food and Nutrition For Nurses(Bsc Nursing)” Book Review: This book is designed for students studying food science. It covers various topics related to nutrition. It provides a history of nutrition and details about carbohydrates, proteins, fats, lipids, vitamins (including soluble vitamins), microminerals, and macrominerals. The book also discusses weight management methods and nutritional problems specific to India. It includes information about national and international nutritional agencies and emphasizes the importance of a balanced diet. Introduction to therapeutic nutrition is covered, along with principles and methods of cooking and nutrient preservation. The book also delves into topics such as food toxicity, storage, preservation, additives, and adulteration.

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12. Current Trends in Foods and Nutrition

 
1."Processing and Nutrition of Fats and Oils (Institute of Food Technologists Series)" by Ernesto M Hernandez and Afaf Kamal–Eldin
“Processing and Nutrition of Fats and Oils” Book Review: This book is a comprehensive book that explores the processing and nutritional aspects of fats and oils. It covers topics like extraction, refining, and modification techniques, as well as the health implications of different types of fats and oils. The book also examines the impact of processing on the composition and nutritional value of fats and oils. It is a valuable resource for food scientists, nutritionists, and anyone interested in the role of fats and oils in human nutrition.

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2."Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats" by Sally Fallon and Mary Enig
“Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The Diet Dictocrats” Book Review: This book provides an alternative approach to nutrition that challenges conventional dietary advice. It advocates for traditional and whole foods, including animal products and saturated fats, and emphasizes the importance of preparing and consuming food in a way that preserves its nutrient content. The book also provides recipes and meal plans based on this approach, making it a useful resource for those seeking a different perspective on nutrition and healthy eating.

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3."The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature's Perfect Food: Raw Milk from Pasture-Fed Cows" by Ron Schmid
“The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature’s Perfect Food: Raw Milk From Pasture-Fed Cows” Book Review: This book chronicles the fascinating history of milk and its role in the rise of civilization in America. From distillery diaries to compulsory pasteurization and the modern dairy industry, the book covers a range of topics. It also explores the politics of milk and traditional dairying cultures. The book highlights the betrayal of public trust by government health officials and busts modern myths surrounding cholesterol, animal fats, and heart disease. The superiority of raw milk and its numerous health benefits are also given significance in the book.

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4."Changing Trends In Health And Nutrition (Food And Nutrition Security: Urban Challenges)" by Sujata K Dass
“Changing Trends in Health and Nutrition (Food and Nutrition Security: Urban Challenges)” Book Review: This book delves into the issues related to food security and health systems in India, addressing the challenges faced by this sector. It provides extensive coverage on various dimensions of food security, including household food and nutrition security, urbanization, and challenges faced by food and nutrition security. The book also explores the relationship between food security and health systems in India, and highlights the challenges associated with food production. The book concludes with a comprehensive index and bibliography, providing valuable information and insights into the subject matter.

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5."Developing New Functional Food and Nutraceutical Products" by Debasis Bagchi and Sreejayan Nair
“Developing New Functional Food and Nutraceutical Products” Book Review: The book explores the research and development of innovative functional food and nutraceutical products. The book covers topics like the importance of functional foods, the market trends, regulatory aspects, and the role of biotechnology in the development of these products. Additionally, the book provides an overview of the latest research in the field of functional foods and nutraceuticals. It is a valuable resource for food scientists, nutritionists, and researchers interested in developing new products to promote health and wellness.

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6."Resettled Farmers and Food Security in Zimbabwe:Current Trends and Debates" by Bright Matonga
“Resettled Farmers and Food Security in Zimbabwe: Current Trends and Debates” Book Review: This book examines the impact of land reform on food security in Mashonaland West Province, Zimbabwe, with a focus on the performance of resettled farmers. Despite being blessed with rich alluvial soil and ample rainfall, the region faced challenges in agricultural production prior to the land reform program. The book delves into the reasons behind the program’s implementation, the individuals who spearheaded it, and the effects on agricultural production and food security. The case study presented demonstrates how resettled farmers outperformed their predecessors in agricultural production, highlighting the necessity of land reform in the country.

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7."Food Industry: Assessment, Trends and Current Issues (Food and Beverage Consumption and Health)" by Doris Cunningham
“Food Industry: Assessment, Trends and Current Issues (Food and Beverage Consumption and Health)” Book Review: This book offers a comprehensive examination of the current state and issues in the food industry through a detailed assessment of its various aspects. Divided into five chapters, it covers a range of topics in food science and technology. Chapter 1 presents an overview of microbial enzymes in the industry, while chapter 2 focuses on conveyor belt hygiene in food production. Chapter 3 discusses refrigeration applications for energy efficiency using a Portuguese case study. Chapters 4 and 5 explore challenges and efficiency in winemaking in developing countries and the economic-financial performance of the wine industry during the crisis, respectively, with a specific focus on the region of Castilla y Leon in Spain.

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8."Industrial, medical and environmental applications of microorganisms: Current status and trends" by Antonio Mendez-Vilas
“Industrial, Medical and Environmental Applications of Microorganisms: Current Status and Trends” Book Review: This book is a compilation of papers presented at the V International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld 2013) held in Madrid, Spain. It covers a wide range of topics in applied microbiology, including environmental microbiology, agriculture, soil and forest microbiology, food microbiology, industrial microbiology, medical microbiology, and biotechnologically relevant enzymes and proteins. The text provides new techniques, methods, and advances in applied microbiology, making it an essential resource for those in the field.

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9."Food Politics: What Everyone Needs to Know?" by Robert Paarlberg
“Food Politics: What Everyone Needs To Know” Book Review: This book offers a contemporary analysis of the global food industry and recent developments. It explores the interrelatedness of water, climate change, farming, and the environment. In the updated 2nd edition, new chapters on livestock, meat, fish, and food politics have been included. It also covers topics such as biofuels, international food markets, food aid, obesity, food retailing, urban agriculture, and food safety. The book challenges conventional beliefs about farming and food and presents fresh insights. It is an ideal read for those looking to broaden their understanding of food politics and critically examine their own beliefs.

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10."Food Science and Nutrition: Current Issues and Answers" by Fergus M Clydesdale
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13. Food Toxicology

 
1."Foodborne Parasites (Food Microbiology and Food Safety)" by Ynes R Ortega
“Foodborne Parasites (Food Microbiology and Food Safety)” Book Review: The book focuses on two major groups of parasites transmitted through food or water: protozoa and helminths, including cestodes, nematodes, and trematodes. Each chapter covers the biology, pathogenesis, epidemiology, treatment, and inactivation of these parasites. The text provides a thorough understanding of parasitic infections and their control, which is essential for reducing or eliminating future outbreaks in the United States and around the world.

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2."Food Toxicology" by William Helferich and Carl K Winter
“Food Toxicology” Book Review: This book is an essential resource for students and professionals in food and chemical engineering management, as well as medicine. Teachers will also find it useful. The book highlights the potential of antioxidants in reducing the risk of cancer, as well as the risks associated with chronic exposure to low levels of chemical carcinogens in our diet. It explains how diet plays a crucial role in the development of the leading causes of death in America: cancer and heart disease. As a result, food toxicology is an important issue that needs to be addressed.

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3."Food Toxicology: Current Advances and Future Challenges" by Ashish Sachan and Suzanne Hendrich
“Food Toxicology: Current Advances and Future Challenges” Book Review: This book is a valuable resource for graduate and undergraduate students pursuing food and chemical engineering management, as well as professionals in the food industry. The book highlights the importance of antioxidants in reducing cancer risks and discusses the link between chronic consumption of low levels of chemical carcinogens in our diet and an increased risk of specific types of cancer. It also explores the role of diet in the development of the leading causes of death in America, cancer, and heart disease, making food toxicology a timely and relevant topic.

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4."Handbook of Food Toxicology (Food Science and Technology)" by S S Deshpande
“Handbook of Food Toxicology (Food Science and Technology)” Book Review: This book is a valuable resource for graduate and undergraduate students studying food and chemical engineering management. It is also relevant for students in medicine and professionals in the field. Teachers will also find this book beneficial. The content covers various aspects such as toxin sources, mechanisms, routes of exposure and absorption, and the chemical and biochemical components involved. The aim is to prevent food product contamination and mitigate the risk of foodborne diseases. With over 3000 references, the book encourages further research, and it includes the latest guidelines from the FDA and World Health Organization on food hygiene and safety.

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5."Advances in Microbial Food Safety: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by Sofos J
“Advances in Microbial Food Safety: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: The book starts with an overview of food safety management systems from the past to the present and future trends. It then provides insights on specific pathogens such as Salmonella, Listeria monocytogenes, and Bacillus species. The book also covers emerging parasites in food, advances in separating and concentrating microorganisms from food samples, new techniques for microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest. These updates in the field of food safety offer valuable information for students and professionals in food science and public health.

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6."Food Toxicology" by Debasis Bagchi and Anand Swaroop
“Food Toxicology” Book Review: This book provides a comprehensive coverage of food safety and toxicology, encompassing the study of the properties, effects, detection, and disease manifestations of toxic substances in food, as well as other aspects of consumer product safety. The first two chapters explore the measurement of toxicants and toxicity, and the significance of dose-response in food toxicology. Subsequent chapters delve into topics such as food-associated carcinogenesis, food-derived chemical carcinogenesis, food allergy, pathogens related to fruits and vegetables, and the harmful effects of exposure to radionuclides.

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7."Principles of Food Toxicology" by Tõnu Püssa
“Principles of Food Toxicology” Book Review: The second edition of this book presents a comprehensive and systematic characterization of the major food-borne toxicants and integrates general toxicology principles. It is ideal for use as a textbook in food toxicology courses or as a monograph providing a thorough understanding of food toxicology. With an increased number of references, the second edition has been significantly revised and updated with new theories, opinions, and methods. Additionally, it provides expanded coverage of topics such as entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers.

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8."Food Borne Carcinogens: Heterocyclic Amines (Current Toxicology)" by Minako Nagao and Takashi Sugimura
“Food Borne Carcinogens: Heterocyclic Amines (Current Toxicology)” Book Review: The latest research and new developments in heavy metal contaminants, specifically mercury, lead, vanadium, and fluoride toxicity, are described in this book. Each heavy metal contaminant is covered in a separate chapter, and fluoride toxicity is discussed extensively in its own chapter. The book also explains genetic polymorphisms in HCA metabolic enzymes and individual differences in susceptibility to HCA carcinogenesis.

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9."Introduction to Food Toxicology (Food Science and Technology)" by Takayuki Shibamoto and Leonard F Bjeldanes
“Introduction to Food Toxicology (Food Science and Technology)” Book Review: This book delves into recent advancements while maintaining a fundamental understanding of the basics of food toxicology. The book presents worldwide viewpoints from experts in significant fields related to biomarkers and nanosensors in food toxicology, the toxicology of nanomaterials, chemicals in sanitation and packaging, food additives, mycotoxins, endocrine disruptors, radionuclides, toxic metals, and waste-burning residues in food. In addition, the book highlights regulatory toxicology and includes an intriguing case study as an example.

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10."Toxicants in Food Packaging and Household Plastics (Molecular and Integrative Toxicology)" by Suzanne M Snedeker
“Toxicants in Food Packaging and Household Plastics (Molecular and Integrative Toxicology)” Book Review: The book provides an in-depth analysis of the toxicants that can be released from food packaging materials and household plastics, including discussions on their sources and exposure levels, as well as known and suspected health effects. It also highlights the identification of data gaps and recommends further research to address them. The book delves into the challenges arising from the use of replacement chemicals, with dedicated chapters on phthalates and brominated flame retardants. It draws on a wide variety of toxicological endpoints in discussing the health effects and proposes approaches to better assess toxicological risks, especially in vulnerable human populations.

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14. Advance Concentration and Dehydration

 
1."Advances in Preconcentration and Dehydration of Foods" by Arnold Spicer
“Advances in Preconcentration and Dehydration of Foods” Book Review: This book is aimed at food technology engineering students, researchers, and scientists, and delves into the fundamental principles of concentration and dehydration processes. It provides in-depth coverage of the development, design, and implementation of spray drying techniques, including theoretical modeling of drying droplets in spray dryers. Additionally, this book explores various food preservation techniques.

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2."Advances in Food Dehydration (Contemporary Food Engineering)" by Cristina Ratti
“Advances in Food Dehydration (Contemporary Food Engineering)” Book Review: This book is designed for the students of food technology, as well as chemists and scientists. It delves into the structural and physicochemical alterations that occur in food, particularly as they relate to the process of drying. The book covers various properties of foodstuffs that are relevant to drying, and focuses primarily on dehydration. Additionally, it explores food preservation techniques and technologies that involve dehydration.

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3."Emerging Technologies in Meat Processing: Production, Processing and Technology (IFST Advances in Food Science)" by Enda J Cummins and James G Lyng
“Emerging Technologies in Meat Processing: Production, Processing and Technology (IFST Advances in Food Science)” Book Review: This book is intended for nutritionists, chemists, and scientists who are interested in processing and production of meat. The book covers various topics such as electro processing, light-based technologies, ultrasound, shock waves, sono-steam, and robotics. It also focuses on microbial analysis, computer vision, spectral techniques, and carcass evaluation. The book discusses preservation techniques that can be applied to meat products.

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4."Advances in microbial food safety: 9. Advances in separation and concentration of microorganisms from food samples (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by B Brehm-Stecher and S H Suh
“Advances in microbial food safety: 9. Advances in separation and concentration of microorganisms from food samples (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is aimed at nutritionists, chemists, and scientists and provides an explanation of bioaffinity ligands, including bacteriophages, phage-derived biomolecules, antimicrobial peptides, and synthetic ligands. The book primarily focuses on the concentration of microorganisms from food samples and aims to assist the reader in detecting bacterial pathogens in foods.

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5."Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)" by Maria Laura Passos and Claudio P Ribeiro
“Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)” Book Review: This book is intended for food engineering students, chemists, and nutritionists. It explores the application of modern processing technologies, emphasizing the fundamentals of each new or modified technique, its advantages, and relevant results. The book not only covers theoretical aspects but also practical applications of modern techniques.

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6."Advances in Applied Microbiology" by Geoffrey Michael Gadd Professor
“Advances in Applied Microbiology” Book Review: This book covers various topics related to microbiology and biotechnology. It includes discussions on freshwater biofilms and the role of metals in yeast fermentation processes. The book also delves into microbial ecology and process technology of sourdough fermentation, the host-pathogen interaction, the role of polyamines in bacterial growth and biofilm formation, as well as the application and synthetic biology of Aspergillus fungi. Additionally, the book explores the microbial ecology of biohydrometallurgy.

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7."Practical Dehydration (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by Greensmith
“Practical Dehydration (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: The book covers the basic principles of dehydration, the properties of foodstuffs related to drying, and the development, design, and practice of spray drying. The book also discusses preservation techniques and the theoretical modeling of drying droplets in spray dryers. This practical guide is an essential resource for those seeking to gain a deeper understanding of dehydration processes and their applications in the food industry.

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8."Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology)" by Walter E L Spiess and Diana Behsnilian
“Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology)” Book Review: This book is a comprehensive guide for food industry professionals, researchers and students. It provides an in-depth understanding of osmotic dehydration and vacuum impregnation technologies, their applications, advantages and limitations. The book covers topics such as mass transfer, process optimization, and equipment design. It also discusses the potential of these technologies in improving the quality, shelf-life and functionality of food products.

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9."Lawrie's Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by Fidel Toldra
“Lawrie’s Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is intended for students of food engineering, chemists, and nutritionists. It covers various topics including packaging and storage, meat tenderness, and meat safety. The book emphasizes preservation techniques to maintain the quality of meat. It provides an understanding of the growth process of meat animals and discusses the storage and spoilage of meat products. Additionally, it explores the factors that contribute to the eating quality of meat, including flavor and color.

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14. Introduction to Food Chemistry

 
1."Introduction to the Physical Chemistry of Foods" by Christos Ritzoulis
“Introduction to the Physical Chemistry of Foods” Book Review: This book provides a solid background for understanding the physical chemistry of food. The book covers various processes, including crystallization, melting, distillation, blanching, homogenization, rheology, and emulsion and foam stability. The chapters delve into topics such as thermodynamic systems, temperature, ideal gases versus real gases, chemical thermodynamics, and the behavior of liquids and solids, including phase transitions. It also explores the thermodynamics of small molecule and macromolecule dispersions and solutions, making it an essential guide for food scientists and chemists.

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2."An Introduction to the Physical Chemistry of Food (Food Science Text Series)" by John N Coupland
“An Introduction to the Physical Chemistry of Food (Food Science Text Series)” Book Review: This book provides an introduction to physical chemistry that is crucial in comprehending the behavior of foods. The book begins with a basic model of molecules interacting with one another, with the help of heat, and uses the laws of thermodynamics to derive significant food properties such as water activity and flavor binding. The book also explains how to understand phase diagrams, phase separation, and surface properties of foods. It goes on to discuss the formation and features of particular food structures like crystals, polymers, dispersions, and gels.

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3."Introduction to Food Manufacturing Engineering" by Tze Loon Neoh and Shuji Adachi
“Introduction to Food Manufacturing Engineering” Book Review: This introductory book provides foundational knowledge of food engineering for beginners. It focuses on the common principles of food manufacturing processes and presents them in a comprehensible manner by following actual food manufacturing flows. The book pays careful attention to quantitatively detailing and explaining the engineering operations involved in food manufacturing. It covers a variety of foods and food ingredients familiar to the intended readership and comprehensively explains the fundamental unit operations through the manufacturing flows.

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4."The Food of Plants: An Introduction to Agricultural Chemistry (Classic Reprint)" by Arthur Pillans Laurie
“The Food of Plants: An Introduction to Agricultural Chemistry (Classic Reprint)” Book Review: This book offers a comprehensive introduction to food engineering principles using real food ingredients and products. Its aim is to help students of food science, technology, and engineering courses to better understand fundamental concepts. The book is enriched with exercises designed to develop skills in graphing, mathematical formulas, and numerical analysis. By providing numerous examples, readers can learn principles that are transferable to other fields such as pharmaceuticals and biotechnology.

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5."Introduction to Wine Laboratory Practices and Procedures" by Jean L Jacobson
“Introduction to Wine Laboratory Practices and Procedures” Book Review: This book provides a comprehensive guide to the procedures applied in wine labs. With the persistent evolution of the wine industry, continual advancements in technology and education are necessary to sustain and promote quality. However, for novices in enology and wine chemistry, these subjects can be daunting and intimidating. This book aims to assist those entering the wine industry and those who wish to learn about wine chemistry and enology. It covers a wide range of topics, making it a valuable resource for anyone interested in the science behind wine production.

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6."Culinology: The Intersection of Culinary Art and Food Science" by Research Chefs Association
“Culinology: The Intersection of Culinary Art and Food Science” by Book Review: This book explores the collaboration between culinary arts and food science in the development of new food products for commercial, retail, and foodservice industries. It aims to be the go-to resource for practitioners in this growing discipline. By merging culinary arts with food science and technology, this book provides a comprehensive approach to creating successful food products at scale. It includes real-world applications and business models to illustrate how the theories and concepts work in the industry. This authoritative source adds value and relevance to the field, demonstrating the importance of the integration of culinary arts and food science.

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7."Introduction to Food Chemistry" by Richard Owusu-Apenten
“Introduction to Food Chemistry” Book Review: This book emphasizes principles over specific products and blends factual information with explanations. It encompasses the main fields of food science, such as food chemistry, food analysis, and quality control techniques. Additionally, it covers topics like nutrition, diet and health, food microbiology, food materials science, biochemical alterations in fresh foods, food enzymology, and food processing. The chapters gradually increase in complexity, with more advanced concepts towards the end. Real-life applications and business models provide context and demonstrate how the principles and theories are applied in industry.

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8."Principles of Food Chemistry (Food Science Text Series)" by John M deMan
“Principles of Food Chemistry (Food Science Text Series)” Book Review: The book comprehensively covers the chemical and physical properties of major food components, such as water, carbohydrates, proteins, lipids, minerals, vitamins, and enzymes. It also delves into important aspects of food such as color, flavor, and texture to help students understand key factors in sensory evaluation. The updated chapter on contaminants and additives provides a clear understanding of their role in food safety. In addition, the book features a new chapter on the basics of GMOs. With new tables, illustrations, and extensive bibliography included in each chapter, the book is a valuable resource for students of food science and related disciplines.

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9."Computer Vision Technology in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by D-W Sun
“Computer Vision Technology in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is aimed at engineers and researchers working with advanced vision systems in the food industry. It covers a range of topics including computer vision, infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques, and image processing. The author also provides detailed explanations on foreign body detection and removal, automated cutting, and image analysis of food microstructure. The book further explores techniques for quality control and computer vision in various industries. It serves as a comprehensive resource for those interested in the development and application of cutting-edge vision systems in the food industry.

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15. Agricultural Processing and Food Engineering

 
1."Agricultural Processing and Food Engineering (A Basic Approach)" by Mukesh N Dabhi & N K Dhamsania
“Agricultural Processing and Food Engineering (A Basic Approach)” Book Review: The book delves into the crucial topics of food preservation and processing, exploring ways in which agricultural processing can be performed on a local level by farmers. Its contents include discussions on cleaning, drying, milling, and storage, as well as in-depth coverage of thermal processes, mixing, and heat treatment. Additionally, the book includes numerous case studies and real-world examples, making it a valuable resource for anyone seeking to gain a better understanding of these concepts.

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2."Food Processing and Technology Question Bank" by SureshChandra
“Food Processing and Technology Question Bank” Book Review: The book focuses on objective questions pertaining to food processing, making it a crucial resource for those preparing for agriculture-related exams. It covers a range of important topics, including product quality and public health, as well as reviews of farm machinery, food packaging, and food storage facilities. The book also delves into the concepts of efficient food delivery systems that aim to minimize both cost and time. With its numerous case studies and real-life examples, this book is an invaluable tool for those seeking to gain a deeper understanding of these important concepts.

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3."Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing" by D K Salunkhe and S S Kadam
“Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing” Book Review: This book is specifically written for undergraduate students studying agricultural engineering and food processing. However, it can also serve as a valuable reference for professionals in the field. The book delves into the crucial aspects of preharvest and postharvest handling of fruits, encompassing fruits grown in temperate, tropical, and subtropical regions. It covers various crop varieties, equipment for sizing, and methods for disease control. Storage practices, refrigeration techniques, and package fillers are also extensively discussed. To enhance understanding, the book includes numerous case studies and real-life examples that elucidate the concepts presented.

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4."Rice Science and Technology: 59 (Food Science and Technology)" by Wayne E Marshall and James I Wadsworth
“Rice Science and Technology: 59 (Food Science and Technology)” Book Review: The book explores the latest advancements in rice storage, processing, and utilization, while emphasizing the significance of rice to both growers and consumers. It provides valuable insights into future developments in rice technology and explores the concept of starch gelatinization in rice during the cooking process. With its numerous case studies and real-life examples, this book serves as a valuable resource for anyone seeking to gain a deeper understanding of these important concepts.

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5."Handbook of Farm, Dairy and Food Machinery Engineering" by Myer Kutz
“Handbook of Farm, Dairy and Food Machinery Engineering” Book Review: The book provides comprehensive coverage of farm machinery, food packaging, and food storage facilities, while also exploring in detail the various stages of planting, harvesting, transporting, and processing. It emphasizes the importance of efficient food delivery systems that minimize both cost and time. Additionally, the book covers the topic of microwave vacuum application in fruit and vegetable processing. With its numerous case studies and real-life examples, this book is an invaluable resource for anyone seeking to gain a deeper understanding of these important concepts.

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6."Electromagnetic Radiations in Food Science (Advanced Series in Agricultural Sciences)" by Ionel Rosenthal
“Electromagnetic Radiations in Food Science (Advanced Series in Agricultural Sciences)” Book Review: The book explores the relationship between food processing and physicochemical radiations, delving into the concepts of various electromagnetic radiations and their effects on food. It provides valuable insights into ionizing radiation, units of measurement, and fundamentals of radiation chemistry. Additionally, the book covers the topic of ultraviolet radiation. With its numerous case studies and real-life examples, this book is an invaluable resource for anyone seeking to gain a deeper understanding of these important concepts.

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7."Oilseeds: Properties, Processing, Products And Procedures" by Nagaraj G
“Oilseeds: Properties, Processing, Products And Procedures” Book Review: The book provides a comprehensive overview of all cultivated oilseeds, describing their properties and composition. It also explores post-harvest technology, providing insights into methods for obtaining high-quality vegetable oil. The book delves into the processing aspects of expeller, solvent, and ghani techniques, and covers the preparation of oils from soybean, groundnut, sunflower, and coconut. With its numerous case studies and real-life examples, this book is an invaluable resource for anyone seeking to gain a deeper understanding of these important concepts.

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8."Principles and Applications of Modified Atmosphere Packaging of Foods" by B Blakistone
“Principles and Applications of Modified Atmosphere Packaging of Foods” Book Review: The book is a research-oriented guide to Modified Atmosphere Packaging (MAP) of food, with a particular focus on the principles and applications involved in developing innovative packaging solutions. It also provides insights into packaging for meat and poultry in the United States and includes information about the market for bulk-packaged fresh vegetables and fruits. Additionally, the book explores the packaging of retail products such as sausage, fresh pasta, pre-cooked poultry, and biscuits. It also examines the contributions of British and French markets in food retailing, particularly with regard to dense populations. With its valuable insights and comprehensive coverage, this book is an essential resource for anyone interested in the field of food packaging.

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9."Unit Operations of Agricultural Processing" by Sahay K M and K K Singh
“Unit Operations of Agricultural Processing” Book Review: The book features updated diagrams to enhance the reader’s understanding of the topic. It is designed with the latest syllabus of various universities in India in mind and covers topics such as respiration rate, ethylene production, maturation, and ripening. The author provides a detailed description of the selection of ideal storage parameters, including gas mixture, storage temperature, packaging film, and pre-packaging treatments. Each chapter includes a theoretical section followed by a large number of solved numerical examples from various university examinations. This book is a valuable resource for anyone seeking to deepen their knowledge of storage and packaging techniques for perishable products.

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16. Advance Food Microbiology

 
1."Advances in Food Protection: Focus on Food Safety and Defense (NATO Science for Peace and Security Series A: Chemistry and Biology)" by Magdy Hefnawy
“Advances in Food Protection: Focus on Food Safety and Defense (NATO Science for Peace and Security Series A: Chemistry and Biology)” Book Review: This book is intended for undergraduate students of food technology engineering, as well as researchers and scientists. Its primary objective is to address the issues of food safety and food security. The book covers food supply, production capabilities, and food availability during and after disasters. It also discusses preservation techniques and methods to produce safe food products. This book is an essential resource for anyone interested in understanding the challenges and solutions associated with ensuring a secure and safe food supply.

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2."Advances in Meat Research: Meat and Poultry Microbiology" by A M Pearson and T R Dutson
“Advances in Meat Research: Meat and Poultry Microbiology” Book Review: The book primarily focuses on meat and poultry and covers various aspects related to them. It discusses electrical stimulation and its effects on meat, along with its applications. The book also covers topics such as preservation techniques, transportation, and quality. It provides a detailed explanation of the effects of different electrical parameters such as current, voltage, frequency, waveforms, and time on meat. Additionally, the book includes practical experiments and their applications at the end of each chapter to help readers understand the concepts better.

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3."Advances in Biochemical Engineering: Volume 2 (Advances in Biochemical Engineering/Biotechnology)" by A Fiechter and T K Ghose
“Advances in Biochemical Engineering: Volume 2 (Advances in Biochemical Engineering/Biotechnology)” Book Review: This book is an exceptional addition to the field of biochemical engineering and biotechnology. Authored by A. Fiechter and T.K. Ghose, this book offers a comprehensive exploration of the latest advancements in the field. With chapters covering diverse topics such as enzyme technology, microbial genetics, fermentation processes, and bioreactor design, this volume provides valuable insights and cutting-edge research. The book is an essential resource for professionals, researchers, and students seeking to stay updated with the advancements and emerging trends in biochemical engineering and biotechnology.

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4."Advances in Meat Research: Volume 1 Electrical Stimulation" by A M Pearson and T R Dutson
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5."Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation" by Liangli (Lucy) Yu and Shuo Wang
“Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation” Book Review: This book is intended for engineering students, researchers, chemists, and scientists. Its primary focus is on food chemical contaminants, including their toxic effects and biological mechanisms. The book covers both chemical and biochemical mechanisms involved in food contamination. It explains techniques for food quality control and research efforts related to these chemicals. Additionally, the book covers various techniques used for ensuring food safety.

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6."Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine" by Jan S Tkacz and Lene Lange
“Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine” Book Review: This book delves into the world of proteins and enzymes and their applications in food processing, detergent fortification, and biotransformations. It also delves into the genomic organization and filamentous fungi. The book covers the treatment of infectious and metabolic diseases related to proteins and enzymes. Additionally, it offers practical applications alongside theoretical concepts.

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7."Food Microbiology: Fundamentals, Challenges and Health Implications (Microbiology Research Advances)" by Elaine Perkins
“Food Microbiology: Fundamentals, Challenges and Health Implications (Microbiology Research Advances)” Book Review: This book primarily deals with the field of food microbiology, covering topics such as the use of yeast in fruit wine fermentation, factors influencing microbial stability in foods, and the roles of various enzymes, bacteria, and fungi in public health. In addition to providing information on the formation of fruit wine, this book also explores the theoretical aspects of food microbiology and their practical applications.

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8."Advances in Agricultural Microbiology (Studies in the agricultural and food sciences)" by N S Subbarao
“Advances in Agricultural Microbiology (Studies in the agricultural and food sciences)” Book Review: This book covers the field of agricultural microbiology with 25 comprehensive chapters. It discusses the role of microorganisms in mobilizing nutrients for plant growth, as well as the use of microorganisms for managing pathogens, pests, and weeds. The book also covers viruses, fungi, bacteria, and protozoa, as well as agricultural antibiotics.

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9."Cheese Ripening: Quality, Safety and Health Aspects (Advances in Food Safety and Food Microbiology)" by Cinzia Lucia Randazzo and Cinzia Caggia
“Cheese Ripening: Quality, Safety and Health Aspects (Advances in Food Safety and Food Microbiology)” Book Review: This book is intended for students of biotechnology engineering, researchers, chemists, and scientists. The focus of this book is on milk production, including the factors that impact cheese quality and cheese ripening. The book also explores the various applications of the ripening process, as well as the role of enzymes in the cheese reforming process.

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10."Predictive Mycology (Advances in Food Safety and Food Microbiology)" by Philippe Dantigny and Efstathios Z Panagou
“Predictive Mycology (Advances in Food Safety and Food Microbiology)” Book Review: The main focus of this book is to provide insight into the modelling of fungal development in foods. The book aims to shed light on the role of fungi in food and raw materials, and it also covers the production and accumulation of secondary metabolites throughout the food chain. The book is a valuable resource for those seeking to deepen their understanding of the impact of fungi on food and its various stages of production.

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11."Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology" by Anderson de Souza Sant′Ana
“Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology” Book Review: The main objective of this book is to examine the impact of food processing techniques on microorganisms. It delves into the microbial ecology of food and addresses concerns related to food safety and stability. The book covers various unit operations, offering background information, quantitative analysis, and examples of how these operations play a key role in ensuring microbial safety during food processing. Additionally, it provides a detailed discussion of the effects of foodborne microorganisms on different types of food.

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17. Sensory Evaluation of Foods

 
1."Sensory Evaluation Of Food: Principles And Practice" by Lawless H T
“Sensory Evaluation Of Food: Principles And Practice” Book Review: This book covers the basic principles of sensory evaluation, including human senses, experimental design, and statistical analysis. The book provides practical examples and case studies to help readers understand how to conduct sensory evaluations and interpret results. It also discusses the latest advances in sensory evaluation techniques, such as electronic nose and tongue technology. This book is an essential reference for food scientists, sensory researchers, and anyone interested in the sensory evaluation of food products.

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2."Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)" by Harry T Lawless and Hildegarde Heymann
“Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)” Book Review: The book covers the basics of sensory perception, sensory evaluation methods, statistical analysis of sensory data, and the use of sensory data in food research and development. It also includes practical guidelines for conducting sensory tests, as well as case studies and examples from real-world applications. This textbook is an essential resource for food science students, researchers, and professionals interested in understanding the sensory aspects of food.

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3."Sensory Evaluation of Food: 16 (Food Science and Technology)" by O'Mahony
“Sensory Evaluation of Food: 16 (Food Science and Technology)” Book Review: This book provides a comprehensive guide for college students, food scientists, and sensory professionals to understand the statistical analysis and computation for sensory evaluation of foods and other sensory measurements. The book covers 16 chapters, including descriptions, guidelines, and applications of statistical treatments such as averages, probability, tests for normal distributions, chi-square tests, analysis of variance formats, and correlation regression analysis. The book also includes mathematical proofs, examples, and statistical tables. It serves as a valuable reference text for anyone seeking to gain a basic working knowledge of the logic and computation of statistics for sensory evaluation.

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4."Laboratory Exercises for Sensory Evaluation (Food Science Text Series)" by Harry T Lawless
“Laboratory Exercises for Sensory Evaluation (Food Science Text Series)” Book Review: This book provides a comprehensive set of laboratory exercises for teaching sensory evaluation of foods. The book is designed for students and professionals in food science and sensory evaluation. It contains 11 exercises that cover basic sensory concepts such as taste, smell, texture, and appearance. The exercises are designed to be hands-on and require minimal equipment, making them accessible to a wide range of users. The book also includes detailed instructions and guidelines for conducting the exercises and interpreting the results.

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5."Alcoholic Beverages: Sensory Evaluation and Consumer Research (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by John Piggott Dr
“Alcoholic Beverages: Sensory Evaluation and Consumer Research (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book provides an in-depth exploration of the sensory evaluation of alcoholic beverages, including wine, beer, and spirits. This book discusses the sensory science behind alcoholic beverage production and its impact on consumer acceptance. It also covers the latest sensory evaluation techniques and consumer research methods for these products. This book is an essential reference for professionals in the beverage industry and students studying sensory science, food science, and beverage production.

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6."Sensory Evaluation Practices (Food Science and Technology)" by Heather A Thomas and Rebecca N Bleibaum
“Sensory Evaluation Practices (Food Science and Technology)” Book Review: This book provides comprehensive coverage of sensory evaluation practices in food science and technology. The authors discuss the principles and methods of sensory evaluation, including sensory evaluation techniques, data collection, and interpretation. The book also covers the applications of sensory evaluation in food product development, quality control, and consumer research. With its practical approach and real-world examples, this book is an essential resource for food industry professionals, researchers, and students seeking a comprehensive understanding of sensory evaluation practices.

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7."Sensory Evaluation of Food. Theory and Practice" by J Stephan Jellinek
“Sensory Evaluation of Food. Theory and Practice” Book Review: The book delves into the practical applications of sensory analysis, covering all aspects of the methodology and providing useful tips. It includes a variety of sensory exercises, such as threshold tests, and offers guidance on setting up a comprehensive training program and selecting appropriate panelists. The author stresses that sensory analysis demands trained sensitivity and, when carried out professionally, allows for accurate and consistent ratings of subtle differences in sensory perception. The use of grading systems that minimize subjective interpretation is recommended, and strict adherence to procedural instructions, as with instrumental analysis, is crucial.

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8."Product Testing and Sensory Evaluation of Foods: Marketing and R and d Approaches" by Howard R Moskowitz
“Product Testing and Sensory Evaluation of Foods: Marketing and R and d Approaches” Book Review: This book delves into the crucial role of sensory evaluation in product development and marketing. The book covers various methods of sensory testing and product research, including consumer testing and acceptance, as well as the impact of packaging and advertising on consumer perceptions. It provides insights on how to identify consumer preferences and create successful products that meet their needs. This book is an invaluable resource for food scientists, marketers, and anyone involved in product development and evaluation.

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9."Nutrition, Functional and Sensory Properties of Foods (Special Publications)" by Hirotoshi Tamura and ACS Food Chemistry Division
“Nutrition, Functional and Sensory Properties of Foods (Special Publications)” Book Review: This book presents the latest research on the flavour chemistry and nutritional and functional properties of food. The flavour chemistry section covers a broad range of topics including the analysis, occurrence, and formation of furan, melamine analysis, enzyme modification of wine flavours, protein as a process flavour precursor, and volatile compounds in various food products such as coriander, chamomile, saffron, and dry fermented sausage. The section on nutritional and functional properties of food covers various hot topics, such as the metabolism of dietary phenolic acids, emulsions for the oral delivery of bioactive phytochemicals, and the impact on epigenetics in cancer prevention.

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10."Principles of Sensory Evaluation of Food: Food Science and Technology" by Maynard A Amerine
“Principles of Sensory Evaluation of Food: Food Science and Technology” Book Review: The book is dedicated to exploring the importance of sensory analysis concepts in food industry. It consists of 11 chapters and begins with an overview of problems associated with sensory evaluation. The physiology and psychology of senses are examined in detail in the following chapters, along with the methodology and statistical analyses required for sensory evaluation. The book also delves into measuring consumer acceptance and how it relates to human sensory responses. Finally, it explores the correlation between sensory characteristics and physical and chemical properties of foods.

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18. Sensory Evaluation of Foods

 
1."Postharvest Technology and Food Process Engineering" by Amalendu Chakraverty and R Paul Singh
“Postharvest Technology and Food Process Engineering” Book Review: The book provides an overview of primary processing of different crops and their by-products/biomass utilization. Topics covered include properties of greens, grain drying and storage, milling operations, rice bran, biomass conversion technologies, and food engineering operations. It also discusses food chemistry and engineering operations, making it beneficial for those in the field of food process engineering.

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2."Pseudocereals: Chemistry and Technology" by Claudia Monika Haros and Regine Schoenlechner
“Pseudocereals: Chemistry and Technology” Book Review: This book provides a comprehensive overview of pseudo cereals, covering their production and utilization, as well as their structure, composition, and nutritional value. The various chapters cover topics such as carbohydrates, dietary fiber, and bioactive compounds found in pseudo cereals, as well as their use in food products. Each chapter concludes with a summary and references for further reading, while helpful examples and images are included throughout to aid student comprehension. This book is a valuable resource for those studying food science and technology, as well as professionals in the food industry seeking to learn more about pseudo cereals.

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3."Modeling the Grain Cleaning Process in a Stationary Sorghum Thresher" by Kayode Joshua Simonyan
“Modeling the Grain Cleaning Process in a Stationary Sorghum Thresher” Book Review: The book focuses on the grain cleaning process in a stationary sorghum thresher, covering topics such as the physical and aerodynamic properties of sorghum grain, the constituents affecting cleaning, and mathematical models to describe the interaction between the crop and the machine. SAMSORG (SK 5912) Crop is used as a test product to evaluate its economic importance and market demand in baby food industries. The book is especially useful for those studying food process engineering, providing detailed explanations and practical examples.

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4."Food Grain Process Technology" by N Jindal and S Singh
“Food Grain Process Technology” Book Review: This book covers the fundamental principles of food grain processing technology with a focus on major coarse cereal grains, pulses, and oil seeds. The chapters discuss grain properties, handling, and storage, as well as compositional variations, sensory aspects, and nutritional significance. The content is accompanied by vibrant images to enhance understanding of the topics. It is a valuable resource for those preparing for competitive exams like GATE, ICAR, IARI, SRF, and SET. Additionally, it is beneficial for students of food science, technology, and engineering.

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5."Coated Grains" by Tadeusz Peryt
“Coated Grains” Book Review: This book covers a wide range of topics, including the physical and chemical properties of grains, coating materials and methods, and the evaluation of coated grains. The author also explores the various applications of coated grains in the food industry, such as in breakfast cereals, snacks, and baked goods. This comprehensive guide is essential for food scientists, technologists, and engineers involved in the development and production of coated grain products.

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6."Essential Oils in Food Processing: Chemistry, Safety and Applications (Institute of Food Technologists Series)" by Seyed Mohammed Bagher Hashemi and Amin Mousavi Khaneghah
“Essential Oils in Food Processing: Chemistry, Safety and Applications (Institute of Food Technologists Series)” Book Review: This book provides a comprehensive overview of essential oils, including their chemical composition, extraction methods, and application in foods. The book also covers the antimicrobial and antioxidant properties of essential oils in foods. It is a valuable resource for academic researchers, R&D scientists, and educators, as well as advanced students in food science and nutrition. The book helps readers to understand the chemistry, application, and safe use of essential oils in food processing.

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19. Sensory Evaluation of Foods

 
1."Instrumentation and Sensors for the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by Kress-Rogers
“Instrumentation and Sensors for the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This reference book provides an overview of in-line measurement in food processing operations, covering topics such as color measurement, food composition analysis using various techniques, and measuring pressure, temperature, level, flow, and viscosity. It also discusses instrumental techniques used in quality control labs, including measuring rheological properties, texture, water content, and microbiological activity. Additionally, the book explores the use of electronic noses, chemosensors, biosensors, immunosensors, and DNA probes. Two introductory chapters provide context and background information. This book is suitable for those working in food science and technology, quality control, and related fields.

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2."Rapid and On-Line Instrumentation for Food Quality Assurance (Woodhead Publishing Series in Food Science, Technology and Nutrition)" by Tothill I
“Rapid and On-Line Instrumentation for Food Quality Assurance (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This reference book is a valuable resource for the food industry as it provides new methods for analyzing food safety. It covers a wide range of topics including the detection of foreign bodies, contaminants such as toxins and pesticides, and rapid methods for detecting pathogenic and spoilage bacteria. The book also delves into the measurement of product quality and the analysis of ingredients such as additives and micronutrients. Furthermore, it highlights ways of integrating these measurements into effective process control.

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3."Instrumentation in the Food and Pharmaceutical Industries 1985" by Process Automation
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4."Acetic Acid Bacteria: Fundamentals and Food Applications (Food Biology Series)" by Ilkin Yucel Sengun
“Acetic Acid Bacteria: Fundamentals and Food Applications (Food Biology Series)” by Ilkin Yucel Sengun Book Review: Leading international experts in the field have compiled this comprehensive book on the fundamental and applied aspects of acetic acid bacteria. It highlights the significance of these bacteria in the food industry by providing information on the microbiological properties of fermented foods as well as production methods. The book emphasizes the importance of vinegar and cocoa, which are the most widely used industrial applications of acetic acid bacteria. It serves as an essential reference for scientists, technologists, researchers, students, and all those involved in the field of food science and technology.

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5."Microbial Enzyme Technology in Food Applications (Food Biology Series)" by Ramesh C Ray and Cristina M Rosell
“Microbial Enzyme Technology in Food Applications (Food Biology Series)” by Ramesh C Ray and Cristina M Rosell Book Review: This book explores the use of microbial enzymes in food technology. It covers a range of topics, including the production and application of enzymes in food processing, the use of enzymes as alternative food preservatives, and the potential for enzyme technology to improve the nutritional quality of foods. This book is a valuable resource for food scientists, technologists, researchers, and students interested in the application of microbial enzymes in the food industry.

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We have put a lot of effort into researching the best books on Food Science and came out with a recommended list and their reviews. If any more book needs to be added to this list, please email us. We are working on free pdf downloads for books on Food Science and will publish the download link here. Fill out this Food Science books pdf download" request form for download notification.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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