Food Science, Fifth Edition

This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.

Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering. In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments. An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats. Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.

Excellent textbook for students.