Encyclopedia of Dairy Sciences - Couverture rigide

Couverture rigide

ISBN 10 : 0123744024 ISBN 13 : 9780123744029

Editeur : Academic Press Inc, 2011

A propos du livre

Biographie de l'auteur :

Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Présentation de l'éditeur :

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

• Fully reviewed, revised and updated with the latest developments in Dairy Science
• Full color inserts in each volume illustrate key concepts
• Extended index for easily locating information

À propos de cette édition

• Éditeur: Academic Press Inc
• Date d'édition: 2011
• ISBN 10: 0123744024
• ISBN 13: 9780123744029
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 4170