The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science educa

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the mo

The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance