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Food Engineering and Technology: A Practice Book is an invaluable resource crafted by H.K. Sharma, Ashutosh Upadhyay, and Manoj Mundada. This paperback edition is meticulously designed to encompass a broad spectrum of topics aligned with the syllabus for various competitive examinations, such as JRF, SRF, ARS, and GATE. Targeted towards students pursuing degrees in Food Science, Technology, and Engineering, this book provides a comprehensive collection of objective-type questions and answers that facilitate thorough preparation for both written and oral exams. Moreover, it serves as an essential handbook for researchers, technologists, and engineers needing quick reference material on food engineering principles. Faculty members teaching Food Technology will also find this book highly beneficial as it acts as a rich repository of questions to aid student learning. With its extensive coverage of pivotal topics such as carbohydrates, proteins, food preservation, microbiology, food safety regulations, and various processing methods, this book not only enhances academic performance but also deepens one’s understanding of the principles underlying Food Engineering and Technology.
Key Features
| Features | Description |
|---|---|
| Authors | H.K. Sharma, Ashutosh Upadhyay & Manoj Mundada |
| Content Type | Objective-type questions and answers |
| Target Audience | Students of Food Science, Technology, and Engineering; Researchers; Faculty members |
| Exam Preparation | Covers syllabus of JRF, SRF, ARS, and GATE |
| Versatility | Useful for both theoretical study and practical application |
| Comprehensive Content | Covers essential topics in food engineering and technology |
| Value Addition | Acts as a reference book for food technologists and engineers |
| Attributes | Description |
|---|---|
| Title | Food Engineering and Technology: A Practice Book |
| Authors | H.K. Sharma, Ashutosh Upadhyay & Manoj Mundada |
| Format | Paperback |
| ISBN | 978-XXX-XXXXXX-X |
| Number of Pages | Approx. 400 Pages |
| Language | English |
| Features | Photo illustrations, diagrams, and tables for enhanced understanding |
| Release Date | 2023 |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: NIPA
Country of Origin: India
Food Engineering Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology.
Food Engineering Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology.
Content
1. Carbohydrates 2. Proteins 3. Lipids 4. Pigments 5. Enzymes and Food Flavour 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors 7. Food and Microorganisms: General Concepts 8. Food Spoilage and Food Borne Illness 9. Microorganisms in Food Production 10. Processing: Principles and Methods 11. Food Additives and Preservatives 12. Food Packaging 13. Grains and Oilseeds Processing 14. Fruits, Vegetables and Plantation Products Processing 15. Animal Products 16. Food Safety and Regulations 17. Basic Concepts 18. Food Rheology and Pumps 19. Heat Transfer 20. Mass Transfer Operations 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion 22. Food Processing 23. Numerical Problems in Food Engineering 24. Bakery Products 25. Non Thermal Methods in Food Processing
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