Boeken Levensmiddelentechnoloog
De arbeidsmarkt is competitief en daardoor gunstig voor de Levensmiddelentechnoloog, maar de verdere doorgroeimogelijkheden zijn sterk afhankelijk van de sector en het bedrijf waarin men komt te werken. Deze zijn dus niet te voorspellen.
Er zijn een hoop verschillende manieren om je te verdiepen in het beroep Levensmiddelentechnoloog. Je kan een opleiding volgen, maar er zijn nog andere laagdrempelige manieren om aan die kennis te komen. Hieronder kan je diverse boeken, Ebooks of DVDs vinden waarmee je meer kan leren over de functie en de inhoud van het beroep Levensmiddelentechnoloog. Er zijn boeken voor de beginner of voor de Levensmiddelentechnoloog die verder wilt ontwikkelen binnen het vakgebied.De 100 beste boeken voor een Levensmiddelentechnoloog:
Routledge Studies in Food, Society and the Environment- Raw Veganism
Routledge Studies in Food, Society and the Environment- Raw Veganism - Engels | Hardcover | 9780367435028 | 12 februari 2020 | 148 pagina'sHuman beings are getting fatter and sicker. As we question what we eat and why we eat it, this book argues that living well involves consuming a raw vegan diet. Exploring the scientific and philosophical aspects of raw veganism, this novel book is essential reading for all interested in promoting ethical, healthful, and sustainable diets.
The Way We Eat Now: Strategies for Eating in a World of Change
The Way We Eat Now: Strategies for Eating in a World of Change - Engels | E-book | 9780008240776 | 21 maart 2019 | Adobe ePubFortnum & Mason Food Book of the Year 2020 We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. This is a book about the good, the terrible and the avocado …
Ferment
Ferment - Engels | E-book | 9781760639204 | 23 augustus 2017 | Adobe ePubThe only guide you need to making fermented foods and drinks by a pioneer of the wholefood movement What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that …
De Gruyter Textbook- Chemistry and Biochemistry of Food
De Gruyter Textbook- Chemistry and Biochemistry of Food - Engels | Paperback | 9783110595475 | 07 september 2020 | 587 pagina'sThis book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern …
Nutrients in Dairy and Their Implications for Health and Disease
Nutrients in Dairy and Their Implications for Health and Disease - Engels | Hardcover | 9780128097625 | 21 juni 2017 | 490 pagina'sNutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk …
Brewing Yeast and Fermentation
Brewing Yeast and Fermentation - Engels | Paperback | 9781405152686 | 10 maart 2006 | 660 pagina'sThis unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. This unique volume provides a definitive overview of modern and traditional …
Science and Engineering of Chinese Liquor (Baijiu)
Science and Engineering of Chinese Liquor (Baijiu) - Engels | E-book | 9789811921957 | 27 januari 2023 | Adobe ePubThis book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These …
Cooking in America- Brewer's Analyst
Cooking in America- Brewer's Analyst - Engels | Paperback | 9781429012003 | 21 juli 2008 | 460 pagina'sR. Douglas Bailey's 1907 text is an in-depth handbook on brewer's analysis.
Hygienic Design of Food Factories
Hygienic Design of Food Factories - Engels | Paperback | 9780128226186 | 16 juni 2023 | 992 pagina'sAdvances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such …
Flavor: The Science of Our Most Neglected Sense
Flavor: The Science of Our Most Neglected Sense - Engels | E-book | 9780393244434 | 25 april 2017 | Adobe ePubA journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough …