Handbook of Food Science and Technology 2

Romain Jeantet is professor in food engineering at AGROCAMPUS OUEST and vice- director of the joint research unit [AGROCAMPUS OUEST -INRA] "Science and Technology of Milk and Eggs". His expertise covers the field of process engineering and dairy technology (membrane filtration, pulsed electric fields, concentration, spray drying and rehydration), with a particular interest for the control of process-function relationships. His scientific contribution led to 59 papers in international scientific journals, 8 books and 8 other book chapters.

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).