Food scientists and food technologists study the physical, microbiological,
and chemical makeup of food. Depending on their area of specialisation,
food scientists may develop ways to process, preserve, package, or store
food, according to industry and government specifications and regulations.
Consumers seldom think of the vast array of foods and the research and
development that has resulted in the means to deliver tasty, nutritious,
safe, and convenient foods. This book provides leading edge research in
this field.

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