With its first edition having garnered great interest in the academic world, the book is recognized as a fundamental resource in the field of food science and engineering. In preparing the second edition, the content was updated, new additions were made, and the latest developments in the field were incorporated into the text. The book continues to serve as an essential reference for students of food engineering, gastronomy specialists, dietitians, food technicians, and chefs.
The book, edited by Assoc. Prof. Murat Doğan, features contributions from sixteen authors and consists of fourteen chapters. In addition to his editorial role, Doğan also personally contributed two chapters: “Basic Operations in Food Engineering” and “Introduction to General and Food Microbiology.” These chapters address fundamental concepts of food science and engineering, production processes, and food safety.
Regarding Introduction to Food Engineering, Assoc. Prof. Murat Doğan stated: “The book explains the main characteristics of the fundamental concepts and applications of food science and engineering. In short, it provides the essential knowledge required for the production of healthy and safe foods at the highest quality and efficiency. In addition to covering the fundamental principles of food science and engineering, the book serves as a handbook for food engineers, gastronomy specialists, dietitians, food technicians, and chefs in relation to their fields of work. It will also be an important course resource for students in Food Engineering, Food Technology, Nutrition and Dietetics, Gastronomy, and Culinary Arts programs. Moreover, considering the growing issues of food safety today, the increasing interest in healthy eating, and the development of industrial production processes, the importance of this book has become even greater.
We congratulate Assoc. Prof. Murat Doğan on the second edition of his book and wish him continued success in his academic endeavors!
