Top Ten Food Science Textbooks Every Food Technology Student Should Read

With so many complex concepts and theories to understand, having the right resources at your reading desk can make all the difference. This is why we have compiled a list of must have food science textbooks that every food technology student. Whether you are just starting out in the field or you are looking to deepen your understanding of food science, these books are essential resources for your studies.

1.”Food Chemistry” by H.-D. Belitz, Werner Grosch, and Peter Schieberle

Fig 1: Food Chemistry Book

This comprehensive textbook covers the chemical composition of food and the chemical changes that occur during processing and storage. It also explores the functional properties of food components and their interactions with each other. This textbook is an essential resource for any food science student. “Food Chemistry” is available on Amazon and has a 4.9 out of 5-star rating.

2. “Food Processing: Principles and Applications” by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal

This textbook provides a thorough overview of the principles of food processing, including preservation, packaging, and sensory evaluation. It also covers emerging technologies in the field. “Food Processing: Principles and Applications” is available on Amazon and has a 3.9 out of 5-star rating.

Fig. 2: Food Processing Book

3. “Introduction to Food Engineering” by R. Paul Singh and Dennis R. Heldman

This book covers the basic principles of food engineering, including mass and energy balances, fluid mechanics, and heat transfer. It also includes case studies and examples to help students apply these principles to real-world problems. “Introduction to Food Engineering” is available on Amazon and has a 4.4 out of 5-star rating.

Fig.3: Food Engineering Book

4. “Food Microbiology: An Introduction” by Thomas J. Montville, Karl R. Matthews, and Kalmia E. Kniel

This textbook covers the basics of food microbiology, including microbial growth and control, foodborne illnesses, and food safety regulations. It also explores emerging trends and challenges in the field. “Food Microbiology: An Introduction” is available on Amazon and has a 4.7 out of 5-star rating.

Fig. 4: Food Microbiology Book

5.”Food Analysis” by S. Suzanne Nielsen

This comprehensive textbook covers the principles and methods of food analysis, including chemical, physical, and sensory methods. It also includes case studies and examples to help students apply these methods to real-world problems. “Food Analysis” is available on Amazon and has a 4.6 out of 5-star rating.

Fig. 5: Food Analysis Book

6. “Food Packaging: Principles and Practice” by Gordon L. Robertson

Fig. 6: Food Packaging Book

This textbook covers the principles of food packaging, including materials, design, and labeling. It also explores the role of packaging in food preservation and marketing. “Food Packaging” is highly recommended by instructors and has received positive reviews from students. It is available for purchase on major online bookstores such as Amazon has a 4.2 out of 5-star rating.

 

7. “Sensory Evaluation of Food: Principles and Practices” by Harry T. Lawless and Hildegarde Heymann

This book covers the principles and methods of sensory evaluation, including discrimination testing, descriptive analysis, and consumer testing. It also includes case studies and examples to help students apply these methods to real-world problems. “Sensory Evaluation of Food” is highly recommended by instructors and has received high ratings from students. It is available for purchase on major online bookstores.

Fig. 7: Sensory Evaluation of Food Book

 

8. “Food Microbiology” by William C. Frazier

This textbook covers the fundamental principles of food microbiology, including the ecology and physiology of microorganisms, the microbiological spoilage of foods, and the control of foodborne pathogens. It also discusses emerging topics such as probiotics, prebiotics, and the microbiome. “Food Microbiology” is highly recommended by instructors and has received positive reviews from students. It is available for purchase on major online bookstores such as Amazon has a 4.5 out of 5-star rating.

Fig. 8: Food Microbiology Book

9. “Handbook of Food and Nutrition” edited by M. Swaminathan

Fig. 9: Handbook of Food and Nutrition Book

This comprehensive handbook covers various topics related to food and nutrition, including food composition, food processing, food safety, and nutritional requirements. It includes contributions from experts in the field and is designed for both undergraduate and graduate students. “Handbook of Food and Nutrition” has received positive reviews from both instructors and students and is available for purchase on major online bookstores such as Amazon has a 4.1 out of 5-star rating.

10. “Biochemistry” by U. Satyanarayana

Fig. 10: Biochemistry Book

This textbook covers the principles of biochemistry with a focus on the biochemical processes involved in food and nutrition. It covers topics such as carbohydrates, proteins, lipids, enzymes, and metabolism. It also includes examples and case studies related to food and nutrition. “Biochemistry” is highly recommended by instructors and has received positive reviews from students. It is available for purchase on major online bookstores such as Amazon has a 4.3 out of 5-star rating.

These top 10 food science textbooks are essential resources for every food technology student. From food chemistry to sensory evaluation, these books cover a wide range of topics that are crucial to understanding the principles of food science. Each of these textbooks offers unique insights into the field of food science and technology, and they are highly recommended for students pursuing a degree in this field. However, students should not only depend on these books as food technology is the vast discipline of science and includes many subjects.  There are plenty of textbooks from different authors on different subjects and not all students may have preference for the same book.

 

About Author

Name : Pratiksha Shrestha

pratiksha.shrestha2001@gmail.com

Ms. Shrestha holds masters degree in food engineering and bioprocess technology from Asian Institute of Technology (AIT) Thailand. She is currently working for Government of Nepal at Department of Food Technology and Quality Control (DFTQC), Kathmandu. She is also a teaching faculty in College of Applied food and Dairy Technology (CAFODAT) affiliated to Purbanchal university, Nepal.

 

 

 

 

 

 

 

 

 

 

 

 

 

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