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Creating New Foods
The book is an introduction to food product development for product developers starting in the food industry, and for undergraduate students in an introductory product development course. It is an interactive book to be used in conjunction with a product development project; it is assumed that the reader is either starting a product development project and will be involved until the launching of the product or is studying a completed product development project. The book leads the reader through the PD project.
Announcements
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Unit Operations in Food Processing
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
The Hidden Campaign
Appendix: B. "Clinical Notes on the Illness and Death of President Franklin D. Roosevelt," Howard G. Bruenn -- Appendix: C. Interviews -- Appendix: D. Wartime Conferences -- Notes -- Bibliography -- Index -- About the Author
Michiganensian
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