Table of contents

Foundations of Food Technology

From food science principles to safe, scalable, and sustainable food product innovation

Read each section in order. Every title can be opened as a TheoryTrace document.

• Cover
• Copyright
• How to read this book
• Introduction
• Chapter 1: The Scope and Logic of Food Technology
• Chapter 2: Food Composition and Functional Components
• Chapter 3: Water, pH, and Food Stability
• Chapter 4: Food Chemistry in Processing and Storage
• Chapter 5: Food Microbiology and Microbial Ecology
• Chapter 6: Food Safety Hazards and Risk Control
• Chapter 7: Thermal Processing and Preservation
• Chapter 8: Low-Temperature Preservation
• Chapter 9: Dehydration, Concentration, and Water Removal
• Chapter 10: Nonthermal and Emerging Processing Technologies
• Chapter 11: Food Engineering Fundamentals
• Chapter 12: Food Materials, Rheology, and Texture
• Chapter 13: Fermentation and Bioprocessing
• Chapter 14: Food Ingredients, Additives, and Formulation
• Chapter 15: Nutrition, Health, and Food Technology
• Chapter 16: Sensory Science and Consumer Acceptance
• Chapter 17: Food Packaging and Shelf-Life Design
• Chapter 18: Quality Assurance and Analytical Methods
• Chapter 19: Food Safety Management Systems and Regulation
• Chapter 20: Product Development and Innovation
• Chapter 21: Processing of Major Food Commodities
• Chapter 22: Sustainability, Food Systems, and Future Technologies
• Conclusion