FOOD TECHNOLOGY AND ENGINEERING FROM THE PAST TO THE FUTURE – I
FOOD TECHNOLOGY AND ENGINEERING FROM THE PAST TO THE FUTURE – I
| ISBN/Barcode | 978-625-6001-49-07(Tk) 978-625-6001-50-03(1.C) |
|---|---|
| Name of the Book | FOOD TECHNOLOGY AND ENGINEERING FROM THE PAST TO THE FUTURE – I |
| Original Language | Turkish |
| Type | Academic Book |
| Edited by | Prof. Dr. Semih ÖTLEŞ Prof. Dr. Y. Birol SAYGI |
| Editor-in-Chief | Gülce Başer |
| Book Design | Güven Toros |
| Graphics | İnanç Avadit |
| Redaction | Ayşen Onaral |
| Publications Coordinator | Meltem Yüce |
| Edition | 1st Edition |
| Paper | Holmen 70gr |
| Cover Paper | American cover |
| Number of Pages | 372 |
| Size | 13,5 x 19,5 cm |
| Release Date | 1st Edition, April 2026 |
FOOD TECHNOLOGY AND ENGINEERING FROM THE PAST TO THE FUTURE – I
Food Technology and Engineering from the Past to the Future stands out as a primary reference in the fields of food science and engineering. The book approaches the historical development of food from a broad perspective, ranging from the Neolithic Revolution and the birth of agriculture to dietary habits and food psychology throughout history. This historical lens examines not only food production processes but also the culinary cultures of societies, their relationship with food, and human perceptions of nutrition. In this regard, the work serves as an essential reference for food industry professionals, academics, and students.
The book provides a detailed analysis of innovative technologies used in today's food industry. Applications of artificial intelligence and nanotechnology are presented alongside the innovations they bring to production, processing, and packaging stages. The physical and chemical transformations of food in the kitchen are examined together with their impact on nutritional value and sensory properties, as well as the relationship between population and food consumption. Modern production systems developed under Industry 4.0, space farming applications, and advanced technologies such as PLM (Product Lifecycle Management) are conveyed to the reader as critical topics in planning the food systems of the future.
Furthermore, the work details subjects such as brand management, communication strategies, and consumer behavior—alongside sales, marketing, healthy eating, and future nutritional models—from both academic and practical perspectives.
Prepared by esteemed academics, this work aims to be a definitive reference by bridging food engineering education, the history of the profession, and a vision for the future.
