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Kurs ausgearbeitet von (Lehrkraft)

Zur einfŅhrenden LektŅre empfohlen

1. Fundamentals of Food Process Engineering (2018). Edit. R.T.Toledo, R.K.Singh, F.Kong. Fourth edition. Springer International Publishing, 449 p.
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification (2016). Edited by K.Knoerzer, P.Juliano, G.Smithers. Woodhead Publishing is an imprint of Elsevier, 481 p.
3. Belitz H.-D., Grosch W., Schieberle P. (2009). Food chemistry. Fourth rev. and extended ed. Springer, 1070 p.
4. Velíšek J., Koplík R., Cejpek K. (2020). The Chemistry of Food. Second edition. Wiley-Blackwell, 2020. 1192 p.
5. Ray B., Bhunia A. (2008). Fundamental food microbiology. 4th ed. CRC Press, 492 p.
6. Advances in Microbial Food Safety (2015). Edited by J.Sofos. Volume 2. Woodhead Publishing, 416 p.
7. Newslow D. (2014) Food Safety Management Programs: applications, best practices, and compliance. CRC Press, 389 p.
8. Food biotechnology (2006). Edited by K.Shetty et al. 2nd ed. CRC Press/Taylor & Francis, 982 p.
9. O’Sullivan M.G.A (2017). Handbook for Sensory and Consumer-Driven New Product Development: innovative technologies for the food and beverage industry. Woodhead Publishing, 337 p. Robertson G.L. (2013)

10. Food packaging: principles and practice. 3rd ed. CRC Press, 703 p.

Weiterfuhrende Literatur

1. Innovations in food packaging (2014). Edited by J.H.Han. Second edition. Elsevier/Academic Press, 603 p.
2. Emerging technologies for food processing (2005). Edited by Da-Wen Sun. Elsevier Academic Press, 771 p.
3. Principles of food chemistry (2017). J.M. de Man et al. Fourth edition. Springer, 607 p.
4. Food safety in the 21st century: public health perspective (2017). Editors R.K.Gupta, P.Dudeja, A. Singh Minhas. Academic Press, 584 p.
5. Ćirković Veličković T., Gavrović-Jankulović M. (2014) Food allergens: biochemistry and molecular nutrition. Springer, 208 p.
6. Lactic acid bacteria: microbiology and functional aspects (2004). Edited by S.Salminen, A. von Wright, A. Ouwehand. Third ed., rev. and expanded. Marcel Dekker, 633 p.
7. Genetically Modified Organisms in Food: production, safety, regulation and public health (2016). Edit. R.R. Watson and V. R. Preedy. Academic Press, 494 p.
8. Sensory Analysis for Food and Beverage Quality Control: a practical guide. Edited by D.Kilcast. CRC Press

9. Rogers L. (2018) Sensory Panel Management: a practical handbook for recruitment, training and performance. Duxford : Woodhead Publishing, 358 p.

Zur LektŅre vorgeschlagene Zeitschriften

1. Science direct datu bāze
2. Web of Science datu bāze
3. SCOPUS datu bāze

4. FOODnetBASE