Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.

- Covers all key aspects of food quality and safety from farm to fork.
- Highlights emerging technologies and innovations in food processing and packaging.
- Includes two new chapters and updates to existing chapters.