FOOD - Science, Technology and Engineering

Food science is a multi-disciplinary field that is of great importance in today’s world and its importance will continue to increase in the future. In recent years, in parallel with the great developments in technology and software, there have been important changes in the field of “FOOD SCIENCE”, and also almost every field of technology has found a place in there. This book contains basic areas of food science combining food technology, food microbiology, and food biotechnology. This book is primarily for students in Department of Food Engineering, academicians working on food science, and also intellectuals who are interested in this subject although they are in different fields.