商品詳細

In recent years, the food industry has seen growing interest in innovative technologies and quality optimization, driven by the need to enhance food safety, improve nutritional properties, make efficient use of raw materials, reduce environmental impact and meet rising demand for functional foods. The research presented in this text demonstrates how modern engineering solutions and scientific insights can be applied to real-world production challenges, helping to transform raw materials into high-quality, safe and functional food products.

Innovative Technologies and Quality Optimization in Modern Food Science and Production offers valuable insights for advancing food technologies and supports the transition to more sustainable and efficient production systems. It will be useful for academic researchers, policymakers, international organizations, food industry professionals and agricultural producers in food science, biotechnology and agronomy - all those committed to shaping the future of safe, high-quality and innovative food production.