16th January 2003
NEW FOOD SCIENCE TEXTBOOK PUBLISHED
A food scientist at the University of Lincoln hopes his new book will become a standard text at UK and US universities.
“It is equally relevant to those in the food industry who desire a greater understanding of the principles of the processes with which they work, and I hope that it will be adopted as a standard text for courses in food science and technology in UK and US universities.”
Dr Smith is a graduate of University College London, has industrial experience with Unilever and is a chartered engineer and a member of the Institution of Chemical Engineers.
His current research interests include membrane processing of foods, novel fermentation methods, heat and mass transfer in food systems and the application of fluidisation to food processing.
‘Introduction to Food Process Engineering’ is published by Kluwer Academic in New York
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For more information contact: Jez Ashberry, Press and Media Relations Manager
University of Lincoln
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