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The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,""require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing.""Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they ar

Electronic spreadsheets --- Food industry and trade --- 664 --- 681.3*J2 --- Electronic spread sheets --- Spread sheets, Electronic --- Spreadsheeting, Electronic --- Spreadsheets, Electronic --- Business --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 681.3*J2 Physical sciences and engineering (Computer applications) --- Physical sciences and engineering (Computer applications) --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Data processing. --- Data processing --- Processing --- Electronic spreadsheets.

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energy --- energy --- Food technology --- Food technology --- Consumption --- Consumption --- economics --- economics

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Food science and technology --- Food industry and trade.

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"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover.

Food industry and trade. --- Social Sciences and Humanities. Economics -- Economic Sectors -- Industrial Sector -- Food Industry --- ALLW. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- 664 --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- Aliments --- Indústria i comerç

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"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover.

Food industry and trade. --- Aliments --- Indústria i comerç