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Computer Applications in Food Technology
Language: en
Pages: 317
Authors: R. Paul Singh
Categories: Computers
Type: BOOK - Published: 1996-08-12 - Publisher: Elsevier

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The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, a
Food Properties and Computer-Aided Engineering of Food Processing Systems
Language: en
Pages: 576
Authors: R.P. Singh
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food pro
Fundamentals of Food Process Engineering
Language: en
Pages: 615
Authors: Romeo T. Toledo
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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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
Virtual Experiments in Food Processing
Language: en
Pages: 142
Authors: R. Paul Singh
Categories: Business & Economics
Type: BOOK - Published: 2004 - Publisher: Rar Press

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This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications
Introduction to Food Engineering
Language: en
Pages: 787
Authors: R. Paul Singh
Categories: Technology & Engineering
Type: BOOK - Published: 2001-06-29 - Publisher: Gulf Professional Publishing

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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also