New books on food technology

The world's food requirements are increasing as the population grows. What does this mean?

Self-sufficiency in agricultural production will be a major thrust worldwide and it will require more efficient and effective approaches to utilization of available farm production.

Furthermore, climate change and environmental pollution are impacting the availability of safe food. It becomes imperative, especially among Asian countries, to become highly competitive in food production and manufacturing.

Food processing activities, which extend proper utilization of agricultural production, is best done with the services of food technologists.  And in this era of globalization, food products stand a better chance in the national and international markets if backed by recent developments in sound science and technology.

Expectedly, enrolment in food technology will increase with time, and new and/or updated versions of materials on this subject will be urgently needed.  

Two recent books come to mind: Introduction to Food Technology  volumes I and II. These books co-authored by experts with years of research and/or experience in the field of food science and technology, provide new information for the academe, as well as entrepreneurs and practitioners in the food industry.  

Introduction to Food Technology Volume I contains 12 chapters (326 pages) on carbohydrate-rich foods; Volume II contains 12 chapters (293 pages) on water, protein and fat-rich  foods. Both volumes offer information meant to help ensure the safety and quality of commonly demanded food products.  Each chapter has a brief introduction focused on value of the commodity, the latest data on agricultural production and prevailing market forms in most Asian countries.  Sample process flow of selected products are also presented where quality control  points and safety requirements  are given emphasis.

For more information, you may contact Quality Partners Co. Ltd at qpcl.gatch@gmail.com