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  • José Miguel Aguilera; Ricardo Simpson; Jorge Welti-Chanes; Daniela Bermudez Aguirre; Gustavo Barbosa-Canovas
    978-1-4419-7475-4
    2011
    Edition 1
    • Food engineers must be prepared to perform in their normal activities and to engage in new challenges and opportunities to make the profession more attractive and able to create a larger impact.
    • Food engineers integrate developments in physics, chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.
    • Interfaces with the environment, the business sector, and regulations and export markets are considered.
    • Includes supplementary material: sn.pub/extras

    €400

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