Title
Introduction To Food Engineering (Food Science And Technology)
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Long Recognized As The Bestselling Textbook For Teaching Food Engineering To Food Science Students, This 5E Transitions With Todays Students From Traditional Textbook Learning To Integrated Presentation Of The Key Concepts Of Food Engineering. Using Carefully Selected Examples, Singh And Heldman Demonstrate The Relationship Of Engineering To The Chemistry, Microbiology, Nutrition And Processing Of Foods In A Uniquely Practical Blend. This Approach Facilitates Comprehensive Learning That Has Proven Valuable Beyond The Classroom As A Lifetime Professional Reference. Communicates Key Concepts Using Audio, Video, And Animations Integrates Interactive Tools To Aid In Understanding Complex Charts And Graphs Features Multimedia Guide To Setting Up Excel Spreadsheets And Working With Formulae Demonstrates Key Processes And Engineering In Practice Through Videos Shows The Relationship Of Engineering To The Chemistry, Microbiology, Nutrition And Processing Of Foods Via Carefully Selected Examples Presents A Practical, Unique And Challenging Blend Of Principles And Applications For Comprehensive Learning Ideal For Classroom Use, Valuable As A Lifetime Professional Reference
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the size of the book? A: The book measures eight inches in length, one and a half inches in width, and nine and a half inches in height.
- Q: How many pages does this book have? A: This book contains nine hundred pages, providing extensive coverage of food engineering concepts.
- Q: What is the binding type of this book? A: The book is bound in hardcover, ensuring durability for long-term use.
- Q: How do I use this textbook effectively? A: To use this textbook effectively, engage with the multimedia tools and interactive examples provided in the content.
- Q: Is this book suitable for beginners in food engineering? A: Yes, this book is suitable for beginners, as it presents key concepts clearly and practically.
- Q: What audience is this textbook intended for? A: This textbook is intended for food science students and professionals interested in food engineering.
- Q: How should I care for this textbook? A: To care for this textbook, keep it in a dry place and avoid exposure to direct sunlight to prevent fading.
- Q: Can I clean the book's cover? A: Yes, you can lightly wipe the cover with a damp cloth to remove dust, but avoid using harsh chemicals.
- Q: How do I store this textbook? A: Store this textbook upright on a shelf to maintain its shape and prevent damage to the spine.
- Q: How does this book compare to other food engineering textbooks? A: This book stands out due to its integration of multimedia resources and practical examples, making learning more engaging.
- Q: Is this book a good choice for reference materials? A: Yes, this book serves as a valuable lifetime professional reference in food engineering.
- Q: What if my book arrives damaged? A: If your book arrives damaged, please contact customer support within thirty days for a replacement or refund.
- Q: What is the return policy for this textbook? A: The return policy allows returns within thirty days of purchase with proof of purchase.
- Q: Are there any common issues with this textbook? A: Common issues may include printing errors; however, these are rare and can be resolved through customer support.
- Q: What if I have questions about the content? A: If you have questions about the content, consult the comprehensive index at the back or refer to the associated multimedia resources.
- Q: Is there a warranty for this book? A: There is no warranty for textbooks, but customer service can assist with any issues related to your purchase.