Food Science and Technology - Fundamentals and Innovation

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.


Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Science, Durban University of Technology, South Africa. His research focuses on food quality and safety.