About the EditorGeoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).

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• Contributors viiAbout the Companion Website ix1 Introduction 1Geoffrey Campbell-Platt2 Food Chemistry 5Richard A. Frazier3 Food Analysis 31Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt4 Food Biochemistry 75Brian C. Bryksa and Rickey Y. Yada5 Food Biotechnology 105Cherl-Ho Lee and Hyun-Jin Park6 Food Microbiology 137Tim Aldsworth, Christine E.R. Dodd and Will Waites7 Numerical Procedures 193R. Paul Singh8 Food Physics 211Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López9 Food Processing 227Yugang Shi, Jianshe Chen and Andrew Rosenthal10 Food Engineering 271R. Paul Singh11 Food Packaging 303Gordon L. Robertson12 Nutrition 325C. Jeya Henry and Lis Ahlström13 Sensory Evaluation 351Herbert Stone and Rebecca N. Bleibaum14 Statistical Analysis 375Herbert Stone and Rebecca N. Bleibaum15 Quality Assurance and Legislation 391David Jukes16 Regulatory Toxicology 437Gerald C. Moy17 Food Business Management: Principles and Practice 453Michael Bourlakis, David B. Grant and Paul Weightman18 Food Marketing 473Takahide Yamaguchi19 Product Development 487Ray Winger20 Information Technology 503Jeremy D. Selman21 Communication and Transferable Skills 519Jeremy D. SelmanIndex 535

About the EditorGeoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).

Select Guide Rating

• Contributors viiAbout the Companion Website ix1 Introduction 1Geoffrey Campbell-Platt2 Food Chemistry 5Richard A. Frazier3 Food Analysis 31Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt4 Food Biochemistry 75Brian C. Bryksa and Rickey Y. Yada5 Food Biotechnology 105Cherl-Ho Lee and Hyun-Jin Park6 Food Microbiology 137Tim Aldsworth, Christine E.R. Dodd and Will Waites7 Numerical Procedures 193R. Paul Singh8 Food Physics 211Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López9 Food Processing 227Yugang Shi, Jianshe Chen and Andrew Rosenthal10 Food Engineering 271R. Paul Singh11 Food Packaging 303Gordon L. Robertson12 Nutrition 325C. Jeya Henry and Lis Ahlström13 Sensory Evaluation 351Herbert Stone and Rebecca N. Bleibaum14 Statistical Analysis 375Herbert Stone and Rebecca N. Bleibaum15 Quality Assurance and Legislation 391David Jukes16 Regulatory Toxicology 437Gerald C. Moy17 Food Business Management: Principles and Practice 453Michael Bourlakis, David B. Grant and Paul Weightman18 Food Marketing 473Takahide Yamaguchi19 Product Development 487Ray Winger20 Information Technology 503Jeremy D. Selman21 Communication and Transferable Skills 519Jeremy D. SelmanIndex 535

About the EditorGeoffrey Campbell-Platt is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).

Select Guide Rating

• Contributors viiAbout the Companion Website ix1 Introduction 1Geoffrey Campbell-Platt2 Food Chemistry 5Richard A. Frazier3 Food Analysis 31Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt4 Food Biochemistry 75Brian C. Bryksa and Rickey Y. Yada5 Food Biotechnology 105Cherl-Ho Lee and Hyun-Jin Park6 Food Microbiology 137Tim Aldsworth, Christine E.R. Dodd and Will Waites7 Numerical Procedures 193R. Paul Singh8 Food Physics 211Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López9 Food Processing 227Yugang Shi, Jianshe Chen and Andrew Rosenthal10 Food Engineering 271R. Paul Singh11 Food Packaging 303Gordon L. Robertson12 Nutrition 325C. Jeya Henry and Lis Ahlström13 Sensory Evaluation 351Herbert Stone and Rebecca N. Bleibaum14 Statistical Analysis 375Herbert Stone and Rebecca N. Bleibaum15 Quality Assurance and Legislation 391David Jukes16 Regulatory Toxicology 437Gerald C. Moy17 Food Business Management: Principles and Practice 453Michael Bourlakis, David B. Grant and Paul Weightman18 Food Marketing 473Takahide Yamaguchi19 Product Development 487Ray Winger20 Information Technology 503Jeremy D. Selman21 Communication and Transferable Skills 519Jeremy D. SelmanIndex 535