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The evolution of food science education and the food industry over the past decade is highlighted, showcasing a shift in student preparedness and curriculum structure. With a split into science and business options, students in the science track are better equipped mathematically, allowing for a more rigorous food engineering course. The industry has diversified beyond traditional canning and freezing, now encompassing various commodities and formulated products. Problem-solving skills are emphasized as crucial for technologists, enabling the application of learned principles across different commodities.
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Fundamentals of Food Process Engineering, Romeo T. Toledo
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- Pubblicato
- 2012
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