Essential Reading Materials for First Year in Food Technology

Choosing the right textbooks and reference materials is crucial for success in the initial stages of the in Food Technology program. While the core curriculum can vary by university, this article highlights some commonly recommended books and additional resources to help first-year students in this field.

Core Subjects

Fundamentals of Food Engineering

Title: Fundamentals of Food Engineering
Authors: Theodoros Varzakas, Athanasios Tsakalakos

Food Chemistry

Title: Food Chemistry
Author: Owen R. Fennema

Microbiology

Title: Fundamentals of Microbiology (commonly available textbooks by authors like Tortora, Funke, and Case)

Food Processing

Title: Principles of Food Processing
Authors: J. Scott Smith, Yvonne Johnson

General Science and Mathematics

Mathematics

Title: Higher Engineering Mathematics
Author: B.S. Grewal

Physics

Title: Engineering Physics
Author: R.K. Gaur and S.L. Gupta

Chemistry

Title: Physical Chemistry
Author: Peter Atkins

Additional References

Food Quality Assurance

Title: Food Quality Assurance
Author: A. V. S. R. Kumar

Nutritional Science

Title: Nutritional Science
Authors: Gordon M. Wardlaw, Anne M. Smith

Online Resources

Many universities also provide access to online journals and databases that can be beneficial for research and current trends in food technology. These resources are often incorporated into coursework and can be accessed through the university’s online library systems.

Note

It’s always a good idea for students to check with their respective universities for specific recommended texts, as the syllabus can differ. Professors often provide a list of required and recommended readings at the beginning of the semester.

In the second semester, you may come across the following book:

Additional Reference for Second Semester

Food Chemistry

Title: Food Chemistry
Author: L. H. Meyer

A Highly Recommended Book for First Year

If you are looking for a single book that covers a broad range of topics pertinent to the first year in Food Technology, then "Fundamentals of Food Processing" by PJ Fellows is highly recommended. Key features of this book include:

Introduces a range of processing techniques used in food manufacturing in a unique and comprehensive manner. thoroughly explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods. Describes post-processing operations such as packaging and distribution logistics in detail. PJ Fellows is well-known for his detailed and accessible writing, making it highly suitable for preparation for the Graduate Aptitude Test in Engineering (GATE).

By integrating these essential reading materials into your studies, you will be better prepared to excel in both your core courses and any additional elective courses in the program in Food Technology.