Food industry and trade, Food -carbohydrate content 

This edition of “Introduction to Food Technology-Focus on Carbohydrate-rich Foods” is basically a response to the need for more local materials particularly for those in food science and technology and related fields. It is common knowledge that the internet can provide the wealth of information at least cost, so that eyebrows are thus, raised as to why the need to engage in a printed publication like this one? Will there be any demand for this type of information resource in this world of e-communications? Can the book provide added information which are not readily available in the internet? The benefits from owning and using a copy of this book are as follows:

1-Integrated, refined and accurately gathered specific information about food technology, the food technologists’ role in the Philippine society and the latest activities towards continuing the development of Filipino food technology, professionals can only be found in this edition.
2-An extensive discussion of selected global quality assurance practices in the food industry as they are applicable to the Philippine setting is presented and includes examples on how to initiate approaches towards total quality management regardless of industry size.
3-Measurement of sensory qualities of food and related products and their simplified applications are discussed at length including overviews of several sensory evaluation methods useful in food research, product development, quality monitoring and consumer testing.
4-Commodity chapters are presented which focus on carbohydrate-rich food products and their respective market forms, global and agricultural production data, and sample methods of manufacture for selected products with emphasis on maintenance of consistent quality at least cost and the assurance of food safety.
5-To complete the food technology aspects of product manufacture, a discussion of food packaging materials, methods and applications and examples of package selection and shelf-life studies is included as the last chapter.
6-It is only through this volume where major information presented above can be obtained in one integrated compilation of latest developments. People concerned and/or involved with food production, manufacture, storage and distribution, food research, food safety and quality assurance or those in the academe will benefit most from this book on “Introduction to Food Technology: Focus on Carbohydrate-rich Foods”. 

Col. illustration ; 26 cm
Includes bibliographic references and index