Economics and management of the food industry

his book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter. Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination. Topics covered will be useful to studen…

Crisis management in the food and drinks industry: a practical approach

Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry – A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and great…

Production and operations management : with skill development, caselets and c…

This book further discusses in detail the production system concept, facility location, plant layout design, production scheduling, mass production techniques such as assembly line balancing maintenance planning and control, quality control and modern production management tools that include CIM, TQM,TPM and ISO 9000 & 14000 Series. Primarily designed as a textbook for various courses like BBM,…

Process engineering and industrial management

Process Engineering, the science and art of transforming raw materials and energy into a vast array of commercial materials, was conceived at the end of the 19th Century. Its history in the role of the Process Industries has been quite honorable, and techniques and products have contributed to improve health, welfare and quality of life. Today, industrial enterprises, which are still a major …

Dictionary of food ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetica…

Food Additive

Edition

-

ISBN/ISSN

9789535100676

Collation

268 p.

Series Title

-

Call Number

[ITP-LIB-341]

Nutrition: science and applications

Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective decision-making skills about nutritional choices. Unique Science Applied boxes answer the questions about how we learn what we know about the science of nutrition and why knowledge changes. Critical Thinking exercises included in each chapter …

Functional metabolism: regulation and adaptation

Edition

-

ISBN/ISSN

047141090X

Collation

xvii, 594 p. : ill. ; 29 cm.

Series Title

-

Call Number

[ITP-LIB-339]

Essential guide to food additives

Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, this definitive title aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients

Edition

Second edition.

ISBN/ISSN

9781420083514

Collation

xxvi, 2320 pages : illustrations ; 29 cm

Series Title

-

Call Number

[ITP-LIB-337]