Introduction to Food Chemistry, 2nd Edition
- Hardcover
175 pages
- Release Date
17 April 2024
Summary
Unlocking Food Chemistry: A Student-Focused Approach
The complex nature of food chemistry can be daunting for students in food science. Many available resources are either too exhaustive or not tailored to the undergraduate level. These often fail to highlight key concepts or connect the chemistry of food to practical applications and career opportunities.
Introduction to Food Chemistry, 2nd Edition bridges this gap by employing modern pedagogical techniques to cate…
Book Details
| ISBN-13: | 9783031535574 |
|---|---|
| ISBN-10: | 303153557X |
| Author: | Vassilis Kontogiorgos |
| Publisher: | Springer International Publishing AG |
| Imprint: | Springer International Publishing AG |
| Format: | Hardcover |
| Number of Pages: | 175 |
| Edition: | 2nd |
| Release Date: | 17 April 2024 |
| Weight: | 0g |
| Dimensions: | 254mm x 178mm |
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About The Author
Vassilis Kontogiorgos
Dr Kontogiorgos is a food scientist by training. He received all his degrees in Food Science from the Aristotle University of Thessaloniki, Greece (BSc and MSc) and the University of Guelph, Canada (PhD).
He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as a faculty member at the Department of Biological Sciences, University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia) as a teaching and research academic in food chemistry.
Dr Kontogiorgos research interests are focused on food carbohydrate chemistry and food structuring. He is an associate editor of Food Hydrocolloids and Food Biophysics and a Fellow of the Higher Education Academy (FHEA, UK).
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