This book brings together important aspects of both the technological and business skills needed to successfully start and operate a small food proccessing business. The emphasis is on thorough planning before the enterprise is established and then careful control of production to minimize costs and maintain the desired product quality. The book is a training aid for extension workers and small enterprise development organizations.

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or...