Food industry and trade.

Alternative food geographies : = representation and practice / by: (Language materials, printed)

Harvest for hope : = a guide to mindful eating / by: (Language materials, printed)

Global issues in food science and technology by: (Language materials, printed)

The end of overeating : = taking control of our insatiable appetite / by: (Language materials, printed)

Between the local and the global = confronting complexity in the contemporary agri-food sector / by: (Electronic resources)

The future of food business = the facts, the impacts and the acts / by: (Electronic resources)

Biosystems engineering = biofactories for food production in the XXI century / by: (Electronic resources)

Folks, this ain't normal : = a farmer's advice for happier hens, healthier people, and a better world / by: (Language materials, printed)

Food system sustainability : = insights from duALIne / by: (Language materials, printed)

Introduction to food engineering by: (Electronic resources)

Advances in food science and technology by: (Electronic resources)

High pressure fluid technology for green food processing by: (Electronic resources)

Minimally processed foods = technologies for safety, quality, and convenience / by: (Electronic resources)

Food practices in transition = changing food consumption, retail and production in the age of reflexive modernity / by: (Electronic resources)

Handbook of sustainability for the food sciences by: (Electronic resources)

Food processing : = principles and applications by: (Electronic resources)

Microencapsulation in the food industry = a practical implementation guide / by: (Electronic resources)

Processing and impact on active components in food by: (Electronic resources)

Emerging technologies for food processing by: (Electronic resources)

Traditional foods = general and consumer aspects / by: (Electronic resources)

Integrated membrane operations in the food production by: (Electronic resources)

Introduction to food manufacturing engineering by: (Electronic resources)

Impact of food processing on anthocyanins by: (Electronic resources)

The microwave processing of foods / by: (Electronic resources)

Emulsions / by: (Electronic resources)

Supply chain management for sustainable food networks / by: (Electronic resources)

Fast Food = The Good, the Bad and the Hungry / by: (Electronic resources)

Food science and nutrition = breakthroughs in research and practice / by: (Electronic resources)

Emulsion-based systems for delivery of food active compounds = formation, application, health and safety / by: (Electronic resources)

Green bio-processes = enzymes in industrial food processing / by: (Electronic resources)

Production planning, modeling and control of food industry processes by: (Electronic resources)

Electrolyzed water in food = fundamentals and appplications / by: (Electronic resources)

Food processing technology : = principles and practice / by: (Electronic resources)

Processing of foods and biomass feedstocks by pulsed electric energy by: (Electronic resources)

Impact of nanoscience in the food industry by: (Electronic resources)

Design thinking for food well-being = the art of designing innovative food experiences / by: (Electronic resources)

Nutrition, food markets and agriculture = economic issues against the background of globalization / by: (Electronic resources)

Sustainable development and communication in global food networks = lessons From India / by: (Electronic resources)

Engineering principles for food process and product realization by: (Electronic resources)

Nonthermal processing in agri-food-bio sciences = sustainability and future goals / by: (Electronic resources)

Conceptualizing plant-based nutrition = bioresources, nutrients repertoire and bioavailability / by: (Electronic resources)

Emerging trends in food and agribusiness marketing by: (Electronic resources)

Functional nanomaterials and nanocomposites for biodegradable food packaging by: (Electronic resources)

Food science and technology by: (Language materials, printed)

Globalising food : = agrarian questions and global restructuring / by: (Language materials, printed)

Functional foods = biochemical & processing aspects / by: (Electronic resources)

Developing new food products for a changing marketplace by: (Electronic resources)

Sodium from salts = uses, functions and research needs. by: (Electronic resources)

Food product development by: (Electronic resources)

Minimal processing technologies in the food industry by: (Electronic resources)

Food processing technology = principles and practice / by: (Electronic resources)

The microwave processing of foods by: (Electronic resources)

Stolen harvest : = the hijacking of the global food supply / by: (Language materials, printed)

Essentials of Food Science by: (Language materials, printed)

Solving Problems in Food Engineering by: (Language materials, printed)

Food Engineering: Integrated Approaches by: (Language materials, printed)

Supermarket wars : = global strategies for food retailers / by: (Language materials, printed)

Food and globalization : = consumption, markets and politics in the modern world / by: (Language materials, printed)

How to open a financially successful specialty retail & gourmet foods shop : = with companion CD-ROM / by: (Language materials, printed)

The business of food = encyclopedia of the food and drink industries / by: (Language materials, printed)

Food supply chain management = issues for the hospitality and retail sectors / by: (Language materials, printed)

Food fears : = from industrial to sustainable food systems / by: (Language materials, printed)

Stuffed and starved : = the hidden battle for the world food system / by: (Language materials, printed)

Food engineering interfaces by: (Electronic resources)

Introduction to food process engineering by: (Electronic resources)

Experiments in unit operations and processing of foods by: (Electronic resources)

Computer vision technology in the food and beverage industries by: (Electronic resources)

Food processing technology = principles and practice / by: (Electronic resources)

Chemical, biological, and functional aspects of food lipids by: (Electronic resources)

Organic food certification and marketing strategies / by: (Language materials, printed)

Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications / by: (Electronic resources)

Factors affecting sustainability of food security projects in Kenya / by: (Language materials, printed)

Food choice and sustainability : = why buying local, eating less meat, and taking baby steps won't work / by: (Language materials, printed)

The Future of food business : = the facts, the impacts, the acts / by: (Language materials, printed)

Vacuum drying for extending food shelf-life by: (Electronic resources)

Instrumental assessment of food sensory quality : = a practical guide by: (Electronic resources)

Sustainable food processing by: (Electronic resources)

Manufacturing yogurt and fermented milks by: (Electronic resources)

Balancing on a planet : = the future of food and agriculture by: (Electronic resources)

The future of food business = the facts, the impacts, the acts / by: (Electronic resources)

Labor relations in globalized food by: (Electronic resources)

Ozone in food processing by: (Electronic resources)

Conventional and advanced food processing technologies by: (Electronic resources)

Nutraceutical and Functional Food Processing Technology by: (Electronic resources)

Water stress in biological, chemical, pharmaceutical and food systems by: (Electronic resources)

High pressure processing of food = principles, technology and applications / by: (Electronic resources)

Alternative food networks = knowledge, practice, and politics / by: (Electronic resources)

Essential oils in food preservation, flavor and safety by: (Electronic resources)

The chemistry of thermal food processing procedures by: (Electronic resources)

Communication practices in engineering, manufacturing, and research for food and water safety by: (Electronic resources)

Handbook of plant food phytochemicals = sources, stability and extraction / by: (Electronic resources)

The 10 principles of food industry sustainability by: (Electronic resources)

Engineering foods for bioactives stability and delivery by: (Electronic resources)

New perspectives on food blanching by: (Electronic resources)

International farm animal, wildlife and food safety law by: (Electronic resources)

Modifying food texture.. Volume 1,. Novel ingredients and processing techniques / by: (Electronic resources)

Modifying food texture.. Volume 2,. Sensory analysis, consumer requirements and preferences / by: (Electronic resources)

Confectionery science and technology by: (Electronic resources)

Innovations in technologies for fermented food and beverage industries by: (Electronic resources)

Food truths from farm to table = 25 surprising ways to shop & eat without guilt / by: (Electronic resources)

Quantitative microbiology in food processing = modeling the microbial ecology / by: (Electronic resources)

Essential oils in food processing = chemistry, safety and applications / by: (Electronic resources)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (Electronic resources)

The coming famine = the global food crisis and what we can do to avoid it / by: (Electronic resources)

The study of food, tourism, hospitality and events : = 21st-century approaches / by: (Language materials, printed)

The study of food, tourism, hospitality and events = 21st-century approaches / by: (Electronic resources)

Ursula Oswald Spring = pioneer on gender, peace, development, environment, food and water / by: (Electronic resources)

Adapting high hydrostatic pressure (HPP) for food processing operations / by: (Electronic resources)

Physical-chemical properties of foods : = new tools for prediction / by: (Electronic resources)

Advances in food processing technology by: (Electronic resources)

Quality systems in the food industry by: (Electronic resources)

Ultrasound = advances in food processing and preservation / by: (Electronic resources)

Reformulation as a strategy for developing healthier food products = challenges, recent developments and future prospects / by: (Electronic resources)

Food safety and quality systems in developing countries.. Volume III,. Technical and market considerations by: (Electronic resources)

Greening food and beverage service = operations & management / by: (Electronic resources)

Retention of bioactives in food processing by: (Electronic resources)

Sustainable agrifood systems = case studies in transitions towards sustainability from France and Brazil / by: (Electronic resources)

Food science and technology = trends and future prospects / by: (Electronic resources)

Advances in sea cucumber processing technology and product development by: (Electronic resources)

Advances in food applications for high pressure processing technology by: (Electronic resources)

Nontraditional applications of ultra-high-pressure technology in agricultural products processing by: (Electronic resources)

Physics in the kitchen by: (Electronic resources)

Industrial hemp = food and nutraceutical applications / by: (Electronic resources)

Plant extracts = applications in the food industry / by: (Electronic resources)

Microbial biotechnology in the food industry = advances, challenges, and potential solutions / by: (Electronic resources)

Food engineering principles and practices = a one-semester course / by: (Electronic resources)

Microwave processing of foods = challenges, advances and prospects : microwaves and food / by: (Electronic resources)

Food processing = recent developments / by: (Electronic resources)

Food supply chains in cities = modern tools for circularity and sustainability / by: (Electronic resources)

Worlds of food : = place, power, and provenance in the food chain / by: (Language materials, printed)

Food / by: (Language materials, printed)

Novel thermal and non-thermal technologies for fluid foods by: (Electronic resources)

Hungry city : = how food shapes our lives / by: (Language materials, printed)

Fixing the food system = changing how we produce and consume food / by: (Electronic resources)

Agri-food supply chain management = breakthroughs in research and practice / by: (Electronic resources)

Thermodynamics of phase equilibria in food engineering by: (Electronic resources)

The pursuit of food well-being = the mechanisms behind consumers' food well-being, and their relevance for food retailing and marketing / by: (Electronic resources)