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Author: R. Paul Singh
Publisher: Elsevier
ISBN: 0080529712
Category : Computers
Languages : en
Pages : 317
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Book Description
The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.Key Features* The first book to integrate speadsheets in teaching food science and technology* Includes more than 50 solved examples of spreadsheet use in food science and engineering* Presents a step-by-step introduction to spreadsheet use* Provides a food composition database on a computer disk
Author: R. Paul Singh
Publisher: Elsevier
ISBN: 0080529712
Category : Computers
Languages : en
Pages : 317
Get Book Here
Book Description
The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.Key Features* The first book to integrate speadsheets in teaching food science and technology* Includes more than 50 solved examples of spreadsheet use in food science and engineering* Presents a step-by-step introduction to spreadsheet use* Provides a food composition database on a computer disk
Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0080556248
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.· Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
Author: P.J. Fellows
Publisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author: Puratchikody, A.
Publisher: IGI Global
ISBN: 1522573275
Category : Medical
Languages : en
Pages : 348
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Book Description
With more restrictions upon animal experimentations, pharmaceutical industries are currently focusing on a new generation of experiments and technologies that are considerably more efficient and less controversial. The integration of computational and experimental strategies has led to the identification and development of promising compounds. Computer Applications in Drug Discovery and Development is a pivotal reference source that provides innovative research on the application of computers for discovering and designing new drugs in modern molecular biology and medicinal chemistry. While highlighting topics such as chemical structure databases and dataset utilization, this publication delves into the current panorama of drug discovery, where high drug failure rates are a major concern and properly designed virtual screening strategies can be a time-saving, cost-effective, and productive alternative. This book is ideally designed for chemical engineers, pharmacists, molecular biologists, students, researchers, and academicians seeking current research on the unexplored avenues and future perspectives of drug design.
Author: Romeo T. Toledo
Publisher: Springer Science & Business Media
ISBN: 1461570522
Category : Technology & Engineering
Languages : en
Pages : 615
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Book Description
Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.
Author: Fernanda C. Godoi
Publisher: Academic Press
ISBN: 012814565X
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. - Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers - Includes the effects of flow behaviour and viscoelastic properties of printing materials - Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers - 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients - Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications - Prosumer-driven 3D food printing - Safety and labelling of 3D printed food
Author: Edward H. Shortliffe
Publisher: Springer Science & Business Media
ISBN: 0387362789
Category : Technology & Engineering
Languages : en
Pages : 1060
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Book Description
This book focuses on the role of computers in the provision of medical services. It provides both a conceptual framework and a practical approach for the implementation and management of IT used to improve the delivery of health care. Inspired by a Stanford University training program, it fills the need for a high quality text in computers and medicine. It meets the growing demand by practitioners, researchers, and students for a comprehensive introduction to key topics in the field. Completely revised and expanded, this work includes several new chapters filled with brand new material.
Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
ISBN: 0128184744
Category : Technology & Engineering
Languages : en
Pages : 498
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Book Description
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint
Author: Andrew James Herbert
Publisher: Springer Science & Business Media
ISBN: 0387218211
Category : Computers
Languages : en
Pages : 321
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Book Description
An invited collection of peer-reviewed papers surveying key areas of Roger Needham's distinguished research career at Cambridge University and Microsoft Research. From operating systems to distributed computing, many of the world's leading researchers provide insight into the latest concepts and theoretical insights--many of which are based upon Needham's pioneering research work. A critical collection of edited-survey research papers spanning the entire range of Roger Needham's distinguished scientific career, from operating systems to distributed computing and security. Many of the world's leading researchers survey their topics' latest developments and acknowledge the theoretical foundations of Needham's work. Introduction to book written by Rick Rashid, Director of Microsoft Research Worldwide.
Author: Ed Culbertson
Publisher: South Western Educational Publishing
ISBN: 9780324191486
Category : Real estate business
Languages : en
Pages : 0
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Book Description
Written for real estate professionals and those planning to become one, this book helps individuals conquer the world of contemporary technology as it relates to the real estate industry. Unlike most computer books, the author has had first-hand experience as a real estate professional. Consequently, the approach is not technical. Instead, the book takes existing computer concepts, using familiar software programs and applications such as PowerPoint®, email and the Internet, and demonstrates how they can be applied to real estate. This will help readers improve their productivity as a contemporary real estate professional.
