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Landon Rogers
Landon Rogers

Food Biochemistry And Food Processing WORK



In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.




Food Biochemistry and Food Processing



Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.


Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.


Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.


We are training the next generation of leaders in food, biotechnology and nutrition. Our students are highly-sought for careers in the public and private sectors. Our team of chemists, engineers, biologists and nutritionists partner with entrepreneurs and public health officials to develop products and policy initiatives. Join us on our mission to improve the health and well-being of all mankind.


Journal of Food Biochemistry publishes original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.


Chief Editor Dr Rotimi Aluko is Professor of Food and Human Nutritional Sciences at the University of Manitoba and the director of the Richardson Centre for Functional Foods and Nutraceuticals. He is Canada Research Chair in Bioactive Peptides and also focuses on food protein structure and function.


Food losses and food poisoning have been recognized forcenturies, but the causes of these problems were not understood.Improvements in food products by proper handling and verysimple/from a time very long ago processing were practicedwithout knowing the reasons. Food scientists and technologistsstarted to ask lots of questions about/try to find the truth aboutthese problems about 60 years ago. Now, some of these causes areunderstood, and others are still being examined something closelyso the truth can be found. These causes may be microbiological,physical mechanical, and/or chemical including related to thechemicals in living things. Food scientists and technologists alsorecognized long ago the importance of a background in thechemistry of living things, in addition to the basic scienceschemistry, physics, microbiology, and mathematics. This wasshowed/shown or proved by a general related to body chemicalcourse needed thing in the first Recommended UndergraduateCourse Needed things of the Institute of Food Technologists (IFT)in the United States in the late 1960s. To date, food the chemistryof living things is still not listed in the IFT recommendedundergraduate course needed things.


One of the reasons for not needing/ordering such a course atthe undergraduate level may be that a related to body chemicalcourse is often taken in the last two to three semesters beforegraduation, and there is no room for such a course in the lastsemesters. Also, the complex difficulty of this area is verychallenging and needs/demands wider views of the students, suchas those at the graduate level. However, the importance of food thechemistry of living things is now recognized in the subdisciplineof food handling and processing, as many of these problems arerelated to body chemical related. A contentspecific journal, theJournal of Food the chemistry of living things, has also beenavailable since 1977 for educated people to report their foodscientist who studies the chemicals in living things related research results, even though they can also report their findings to otherjournals.


The impact of biochemistry has been seen most notably in the medical and pharmaceutical industries. However, biochemistry plays a fundamental role in everyday life, affecting different aspects of society from retail, food, cosmetics, and fashion to healthcare.


Biochemistry has been involved in the development of many products and processes used every day. These include the discovery and improvement of medical products, cleaning products and DNA recombinant technology which can be used to make important molecules such as insulin and food additives.


Biochemical and binocular knowledge has also assisted the quality and quantity of food production through improved agrochemicals, the development of crops with enhanced resistance to pests and disease, and the preparation of foods that improve human health, which includes pre- and pro-biotics and antioxidants.


Increasingly, the global food system is under strain, with an increase in the prevalence of polarised obesity and poverty, and increased dependence on chemical fertilizer and pesticides, poor quality foods, environmental degradation, and the loss of biodiversity. As such, many practices are being revised and regenerated. These practices are informed by biochemistry.


Biochemistry is also applied in the context of food contamination, with biochemistry aiding in determining detailed food chemistry. Related to this, biochemistry is essential in nutrient value tests, which can define the percentage or concentrations of nutrients in various types of foods consumed. Moreover, through a complex understanding of the macromolecular, vitamin, and mineral content of food, food can be used strategically to improve the quality of life. For example, knowledge of the effects of high quantities of sugar and fats enables doctors and nutritionists to advise patients on their dietary choices.


A degree in food safety and technology with a specialization in business helps extend food science knowledge while introducing core topics in modern business practices. A specialization in industry management helps extend food science knowledge while introducing core topics in technologies and modern management approaches used in world-class industrial companies.


The Doctorate Program in Food Science is designed for students who wish to study food science in greater depth and details and discover new findings. Food Science is defined as the science that applies the principles of biology, chemistry, physics and engineering to (1) transform raw agricultural products into processed food products suitable for human consumption, (2) study the characteristics of foods and or food components, (3) study the causes for the decline in food quality, (4) study the basic principles underpinning food processing and (5) improve food quality and safety to promote public health.


MissionThe Doctorate Program in Food Science of Bogor Agricultural University is mandated to: (1) Develop high quality Doctorate Program in Food Science efficiently and effectively; (2) Develop independent, highly specialized, forward-thinking and broad-minded human resources who are competent and competitive at the international level; (3) Develop, discover and disseminate novel knowledge formulated from basic and advance science and technology in the field of food chemistry, food microbiology, food process engineering, and food biochemistry based on quality research on the distinct science of food in tropical agriculture.


ObjectivesThe objective of the doctorate program of food sciences to produce doctorate graduates with competences to develop and create new knowledges based on the principles of food chemistry, food microbiology, food process engineering, and biochemistry of food through research based on local resources.


Areas of SpecializationStudents of doctorate program in food science may select a specialization in the area of food chemistry, food microbiology, food process engineering or food biochemistry.


CareerThe graduates of doctorate program of food science have excellent capabilities as academic staffs, consultants, researchers in basic or applied food science and technology in governmental institutions, food industries and other relevant organizations.


Career ProspectsThe graduates of doctorate program of food science have excellent abilities as academic staffs, consultants, researchers in basic or applied food science and technology in governmental institutions or food industries.


Eligible ApplicantsDoctor Program of Food Science is open for prospective local and overseas candidates, e.g. researchers, lecturers, and food industry professionals with backgrounds in natural science


Program OutcomesThe Doctorate Program in Food Science is designed to meet the level 9 qualification of the Indonesia Qualification Framework (IQF) covering the highest level of competences in work skill, knowledge, and managerial aspects. The graduates of Doctorate Program in Food Science are set to be highly specialized and capable in developing and discovering new knowledge based on basic and advance theories in science and technology in the discipline of food chemistry, food microbiology, food process engineering or food biochemistry through local resources based researches. Students who have completed a Doctorate Program in Food Science are expected to be able to: 041b061a72


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