Title
Introduction To Food Engineering (Food Science And Technology)
Delivery time: 8-12 business days (International)
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
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⚠️ 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.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What topics are covered in 'Introduction to Food Engineering'? A: The textbook covers the relationship between engineering and the chemistry, microbiology, nutrition, and processing of foods, integrating key concepts through practical examples.
- Q: Is this book suitable for beginners in food engineering? A: Yes, this book is designed for food science students and is suitable for beginners, providing a comprehensive introduction to food engineering principles.
- Q: What is the edition of this textbook? A: This is the 5th edition of 'Introduction to Food Engineering'.
- Q: How many pages does the book have? A: The book has a total of 900 pages.
- Q: What is the condition of the book? A: The book is listed as 'New'.
- Q: Who is the author of this textbook? A: The author of 'Introduction to Food Engineering' is R. Paul Singh.
- Q: What type of binding does the book have? A: The book is available in hardcover binding.
- Q: When was this book published? A: The book was published on August 16, 2013.
- Q: Are there any multimedia resources included in the book? A: Yes, the book includes audio, video, and animations to aid in understanding complex concepts.
- Q: Can this book be used as a reference after coursework? A: Yes, it is a valuable lifetime reference for professionals in the field of food engineering.