Christos Ritzoulis

Introduction to the Physical Chemistry of Foods (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 224
• Erscheinungstermin: 23. April 2013
• Englisch
• ISBN-13: 9781000454192
• Artikelnr.: 61658275

Autorenporträt

Christos Ritzoulis studied chemistry at the Aristotle University of Thessaloniki, and food science (M.Sc. and Ph.D.) at the University of Leeds. He has worked as a postdoctoral researcher at the Department of Chemical Engineering of the Aristotle University of Thessaloniki, and as an analyst at the Hellenic States General Chemical Laboratories. Today, Christos is a senior lecturer of food chemistry at the Department of Food Technology at TEI Thessaloniki, where he teaches food chemistry and physical chemistry of foods.