Food Science and Technology: Glossary of Preeminence, authored by Dev Raj, is an exhaustive hardback resource that presents a comprehensive glossary featuring 5,000 significant acronyms and terms across the entire spectrum of food science and technology. This meticulously organized resource spans multiple topics, including food processing, post-harvest technology, and food engineering. The book is designed for students, researchers, educators, and professionals involved in food technology, offering precise definitions and contextual relevance for critical terminology. Covering essential areas such as food microbiology, fermentation technology, nutrition, food quality systems, and waste management, it serves as an indispensable reference tool in academia and industry alike. This book is particularly beneficial for undergraduate and postgraduate students in agricultural universities, providing them with a solid foundation in essential terms related to food science and technology.

Key Features

Features Description
Comprehensive Glossary Includes 5,000 important terms and acronyms related to food science and technology.
Wide Topic Coverage Covers food processing, microbiology, food engineering, and more.
Authored by Experts Written by Dev Raj, a noted expert in food science.
Educational Resource Ideal for students, researchers, and professionals in food technology.
Convenient Format Hardback edition provides durability and easy access for study.
Attributes Description
Author Dev Raj
Format Hardback
Number of Terms 5,000
Topics Covered Food processing, food science, food engineering, microbiology, nutrition, food quality systems, and waste management.
Target Audience Students, researchers, educators, and professionals in food technology.

Key Words

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Country of Origin: India

The book in question contains a comprehensive glossary of 5000 important acronyms, terminology, and related terms for all alphabets from A to Z. This includes terminology related to food processing, post-harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food, bakery and confectionary, cereal crop, beverages, fruits and vegetables, dairy, meat, poultry and fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceuticals, food quality systems, and analytical techniques for quality control, among others. The book is an invaluable resource for students, researchers, teachers, and professionals in the field of Postharvest Technology, Food Technology, and Food Science and Technology, as well as those with an interest in these areas. It is particularly beneficial for undergraduate and postgraduate students of various agricultural universities.

This book features a comprehensive glossary of 5000 essential acronyms, terminology, and related terms spanning A to Z. It covers a wide range of topics including food processing, food science, food engineering, food biochemistry, nutrition, microbiology, fermentation technology, food additives, quality control, and more. The glossary also includes terms related to specific sectors like bakery, dairy, meat, poultry, beverages, and waste management. A valuable resource for students, researchers, and professionals in Postharvest Technology, Food Technology, and Food Science, the book is especially useful for undergraduate and postgraduate students in agricultural universities seeking in-depth understanding of these fields.


Contents


A to Z



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Food Science and Technology: Glossary of Preeminence (Hardback, Dev Raj)

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