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Food Science Books

Food science and other agricultural sciences are covered in depth by venerable experts in the field in our library of books and resources.

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Showing 13–24 of 25 results

Post-harvest Technologies of Fruits & Vegetables

Hosahalli S. Ramaswamy, Ph.D., Department of Food Science and Agricultural Chemistry, McGill University

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Functionalizing Carbohydrates for Food Applications

Edited by
Milda E. Embuscado, Principal Scientist, McCormick & Company, Inc.

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Minerals in Food

Edward D. Harris, Ph.D., Professor Emeritus, Dept. of Nutrition and Food Science, Texas A&M University

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Microbiology of Thermally Preserved Foods

Tibor Deak, Ph.D., University of Economics, Budapest, Hungary
József Farkas, Ph.D., Corvinus University, Budapest, Hungary

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Food Authentication Using Bioorganic Molecules

Edited by
Stefano Sforza, Ph.D., University of Parma

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Tharp and Young on Ice Cream

Bruce Tharp, Ph.D. and L. Steven Young, Ph.D.

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Omics, Microbial Modeling and Technologies for Foodborne Pathogens

Edited by
Xianghe Yan, Vijay K. Juneja, Pina M. Fratamico, and James L. Smith, USDA Eastern Regional Research Center

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Nanotechnologies for Solubilization and Delivery in Foods, Cosmetics and Pharmaceuticals

Edited by
Nissim Garti and Idit Amar-Yuli, The Hebrew University of Jerusalem

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Military Food Engineering and Ration Technology

Edited by
Ann H. Barrett and Armand V. Cardello, U.S. Army Natick RD&E Center

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Food, Nutrition and the Nitric Oxide Pathway

Edited by
Nathan S. Bryan, Ph.D., University of Texas, Houston

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Food Drying Science and Technology

Edited by
Y.H. Hui, C. Clary, M.M. Farid, O.O. Fasina, A. Noomhorm, and J. Welti-Chanes

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Trends in Food Science – History at Penn State

Manfred Kroger, Professor Emeritus, The Pennsylvania State University

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Food science and other agricultural sciences are covered in depth by venerable experts in the field in our library of books and resources.

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