http://www.crcpress.com/product/isbn/9781439811115 Filmed at the IFT (Institute of Food Technology) 2011 conference, CRCPress Author Dennis Heldman talks about his book, and his experiences as past President of the IFT. The Definitive Reference for Food Scientists & Engineers Completely revised and thoroughly updated Many new entries written by top experts Expanded coverage by 40 percent 375 illustrations 100 tables The Book's Contents Cover Three Broad Areas -Covers the entire range of topics associated with traditional agricultural engineering -Includes all aspects of engineering in handling, storage, processing, packaging, and distribution of foods -Focuses on fundamental background and current applications Section I Applies engineering concepts and principles to production agriculture, including the design of machinery and structures used, and the management of water required for these operations Gives specific attention to crop production, including the harvesting, storage, and handling of major and minor crops Focuses on animal production, including all aspects requiring engineering inputs Section II Covers food handling, storage, processing, packaging, and distribution, with specific emphasis on the design of facilities, equipment, and processes needed to deliver safe and high-quality food products to the consumer Addresses unique processes associated with the preservation of foods, using thermal processes, refrigeration, dehydration, and similar processes Section III Deals with the more basic engineering concepts associated with biological systems Highlights the common fundamentals that have evolved with other biological systems, including those in the environment and in humans ALSO AVAILABLE ONLINE This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options