Food Science and Technology

Abstract

Abstract : Food Science and Technology presents an integrated, research-level treatment of food as a complex, multiscale system shaped by physical, chemical, biological, and socio-economic processes. Beginning with molecular and microstructural foundations, the book explains how interactions among water, macronutrients, and colloidal matrices determine stability, texture, and flavour. It then examines the full spectrum of food processing technologies, from thermal operations to emerging non-thermal and digitally augmented processes, emphasising their implications for quality, safety, and resource efficiency. The volume situates food safety and quality assurance within contemporary regulatory and governance frameworks, highlighting the co-production of public health through science, standar