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Amin Sadeghpour
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Arwen Tyler
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Denis Flick
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Diogo Fernandes
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Filippo Ceola
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Gerald Pereira
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James Hilton
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Jiong Shi
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John Melrose
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Lisa Newey-Keane
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Matt Sinnott
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Michel Zoontjes
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Mike Kaszuba
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Paul Cleary
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Richard Smith-Uchotski
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Taylor Robert
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Sergey V. Lishchuk
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Sharen Cummins
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Shona Marsh
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Simon Harrison
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Stefan Cairns
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Stephen Ward-Smith
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Tina Rowley
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Xiaobo Zou
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Xiaodong Zhai
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Xiaowei Huang
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Zac Glover
pubblicato da
Institute of Physics Publishing
This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK.
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