Food Science and Food Biotechnology

Name: Food Science and Food Biotechnology
Price: 690.00 USD
Availability: InStock
ISBN: 9781566768924

✍️ Gutierrez-Lopez, Gustavo F

Reader Score

4.4

(1 review)

$690.00

In stock — ready to ship Ships in 1–2 business days

🔪

Methods & Techniques

📚 EDITORIAL REVIEW

“Ideal for food scientists, R&D food engineers, and ambitious modernist cooks obsessed with phase transitions, bio-processing, and rheology. Zero home kitchen recipes here. Skip this completely if you want weeknight dinners, cast-iron seasoning tips, or anything edible without a lab bench.

— Editorial Team

Author

Gutierrez-Lopez, Gustavo F

📚 all books by this author →

🏛 CRC Press 📅 2003 📔 Hardcover ISBN: 9781566768924

📚 This Book in Collections

🎁 Hardcovers worth giving

📝 Description: Food Science and Food Biotechnology

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

This title is strictly for the scientifically inclined, offering a dense exploration of molecular and industrial biotechnology in food systems. While it lacks the engaging tone of popular food journalism, its value lies in its technical precision. Readers expecting culinary inspiration will be disappointed, but those requiring a rigorous overview of food science principles will find it a necessary, albeit dry, resource for professional development and industrial understanding.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Ideal for food scientists, R&D food engineers, and ambitious modernist cooks obsessed with phase transitions, bio-processing, and rheology. Zero home kitchen recipes here. Skip this completely if you want weeknight dinners, cast-iron seasoning tips, or anything edible without a lab bench.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This title is strictly for the scientifically inclined, offering a dense exploration of molecular and industrial biotechnology in food systems. While it lacks the engaging tone of popular food journalism, its value lies in its technical precision. Readers expecting culinary inspiration will be disappointed, but those requiring a rigorous overview of food science principles will find it a necessary, albeit dry, resource for professional development and industrial understanding.

❓ Frequently asked questions

Neither—this uses scientific/industrial notation, concentration gradients, and mass-balance equations rather than grams or cups.

No recipes or glamour shots. Expect phase diagrams, molecular structures, flowcharts, and kinetic graphs instead.

📖 Who should read this

📜 Historical context

Rooted in twentieth-century academic food science and industrial bio-processing rather than a culinary hearth or regional diaspora. This tradition treats the kitchen as a bioreactor, analyzing enzymatic pathways, bioseparation, and macromolecular interactions long before modern molecular gastronomy hit trendy dining rooms.