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Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle Over Who Decides What We Eat

by David E. Gumpert

Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do?

Yes, say a growing number...

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

by Gianaclis Caldwell & Ricki Carroll

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about...

Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace

by J. Peter Clark & Christopher Ritson

This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and...

Advances in Food Science and Technology

by Visakh P. M., Sabu Thomas, Laura B. Iturriaga & Pablo Daniel Ribotta

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control,...

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford & Sanguansri Charoenrein

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium...

Manufacturing Yogurt and Fermented Milks

by Ramesh C. Chandan & Arun Kilara

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled...

Food Formulation

by Shivani Pathania & Brijesh K. Tiwari

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients 

Food Formulation: Novel Ingredients and Processing Techniques ...

Fermentation Processes: Emerging and Conventional Technologies

by Francisco J. Barba, Shahin Roohinejad & Mohamed Koubaa

Explores the use of conventional and novel technologies to enhance fermentation processes

Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation...

Modified Atmosphere Packaging of Foods

by Dong Sun Lee

A complete guide to the principles and practical application of modified atmosphere packaging

Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving...

Sustainable Food Packaging Technology

by Athanassia Athanassiou

Towards more sustainable packaging with biodegradable materials!

The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big...

Innovative Processing Technologies for Healthy Grains

by Milica Pojic & Uma Tiwari

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable...

Dietary Polyphenols

by Francisco A . Tomás-Barberán, Antonio González-Sarrías & Rocío García-Villalba

Presents recent research on metabolism and the health effects of polyphenols 

Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably...

Herbs, Spices and Medicinal Plants

by Mohammad B. Hossain, Nigel P. Brunton & Dilip K. Rai

The latest research on the health benefits and optimal processing technologies of herbs and spices

This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects...

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

by Muhammad Siddiq, Jasim Ahmed & Maria Gloria Lobo

A comprehensive guide that covers the banana's full value chain - from production to consumption  

The banana is the world's fourth major fruit crop. Offering a unique and in-depth overview of the fruit's...

Nutraceutical Fatty Acids from Oleaginous Microalgae

by Alok Kumar Patel & Leonidas Matsakas

Over the past several years, extensive research has been done on the microbial production of polyunsaturated fatty acids (PUFA).  Regardless, research on the oleaginous microalgae used as feedstock for biofuels...

Food Chemistry and Nutrition

by S. Sumathi

Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional...

The Halal Food Handbook

by Yunes Ramadan Al-Teinaz, Stuart Spear & Ibrahim H. A. Abd El-Rahim

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food

This accessible, authoritative book covers all aspects of Halal from its origins through to how we...

Textural Characteristics of World Foods

by Katsuyoshi Nishinari

A complete guide to the textural characteristics of an international array of traditional and special foods

It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding...

Ecodesign and Ecoinnovation in the Food Industries

by Gwenola Yannou-Le Bris, Hiam Serhan, Sibylle Duchaine & Jean-Marc Ferrandi et al.

Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion,...

Preharvest Food Safety

by Siddhartha Thakur & Kalmia E. Kniel

An overview of farm-to-fork safety in the preharvest realm Foodborne outbreaks continue to take lives and harm economies, making controlling the entry of pathogens into the food supply a priority. Preharvest...