Thema Lebensmittel- und Getränketechnologie – alle Bücher

Tobias Abt
Multisensorisches Marketing und Gesundheit

Multisensorisches Marketing kombiniert visuelle, auditive, gustatorische, olfaktorische und haptische Elemente, um die Bindung zwischen Konsumenten und Lebensmitteln zu stärken. Durch die gezielte Ansprac…

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Davide Ballinari, Sabrina Copelli
Dust Explosions in the Pharmaceutical and Food Industries

This book provides a comprehensive and scientifically rigorous exploration of dust explosion hazards, with a specific focus on both pharmaceutical and food industries. It systematically examines the funda…

lieferbar ab 28.8.2026.

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Jan Brücklmeier
Bier verstehen

Nie hat man so viel über Bier gesprochen wie heute. Für Hobbybrauer, Liebhaber, aber auch Sommeliers geht es immer um die gleichen Fragen: Wie schmeckt und riecht das Bier? Wie sind Aroma, Farbe und Sprit…

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Abir Chakravorty
Food Engineering Automation with Robotics and AI

Revolutionize food manufacturing with the latest in automating technologyVirtually every area of industry has been transformed by robotics and AI, which have automated production and increased efficiency …

lieferbar in mind. 4 Wochen

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John Coupland
Containing Nature

Nicolas Appert invented canned food in Paris in 1810 and is celebrated as the founder of modern food processing and the field of food science, but does he deserve the recognition? Appert was no scientist …

lieferbar innerhalb 2-3 Wochen

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Love Opeyemi David, Clinton Aigbavboa, Nnamdi Nwulu, Omoseni Oyindamola Adepoju
Sustainable Synergy: A Digital Framework for the Water-Energy-Food Nexus Project Delivery in Developing Economies

Green Energy and Technology

This book introduces a comprehensive and sustainable project delivery framework tailored for managing the Water, Energy and Food (WEF) nexus in developing economies. Its primary objectives include establi…

lieferbar innerhalb 2-3 Wochen

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Garmt Dijksterhuis
A Taste of the Science of Eating

Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and …

lieferbar innerhalb 2-3 Wochen

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Eva-Maria Endres
Die Moral des Essens in Zeiten digitaler Kommunikation

Was macht Essen zu einer moralischen Frage? Diese Arbeit geht den zentralen Narrativen europäischer Essmoral in den sozialen Medien auf den Grund -- dort, wo Ernährung, Identität und Ethik aufeinandertref…

lieferbar innerhalb 2-3 Wochen

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Tuba Esatbeyoglu, Alessandra Legler
Entwicklung innovativer Lebensmittel

I Einleitung und Definitionen.- Bedingungen auf dem Lebensmittelmarkt.- Kernbegriffe.- Lebensmittelrecht.- Lebensmittelsensorik.- II Modell zur Entwicklung innovativer, marktfähiger Lebensmittelprototypen…

lieferbar innerhalb 2-3 Wochen

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Alexander Wieck Fjaeldstad, Thomas Hummel, Robert Pellegrino
Rediscovering Flavor

In the wake of COVID-19, almost 25% of the population exhibits an impairment of the olfactory system, with varying severity from total loss (anosmia) to partial loss (hyposmia) to deception in odor qualit…

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Caroline Griffiths, Shirley McCready
Instant Notes in Microbiology

Instant Notes in Microbiology , Fifth Edition, is the perfect text for undergraduates looking for a concise introduction to the subject, or a study guide to use before examinations. Each topic begins with…

lieferbar ab 23.11.2026.

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Kevin Hall, Julia Belluz
Food Intelligence

The essential guide to nutrition, understanding what you're eating, and the forces driving you to eat it. **AN ECONOMIST BOOK OF THE YEAR **'Not just one of the best science books I have read, but one of …

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Kevin Hall, Julia Belluz
Food Intelligence

'This is not just one of the best science books I have read, but one of the best books full stop' - Chris van Tulleken , author of the Sunday Times bestseller ULTRA-PROCESSED PEOPLE'Junk-food giants hijac…

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Nessa J. Richman
Food Policy Councils

This book explains how Food Policy Councils solve critical food systems problems by creating just and resilient ways of producing, harvesting, manufacturing, distributing, and consuming food and managing …

lieferbar ab 21.7.2026.

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Nessa J. Richman
Food Policy Councils

This book explains how Food Policy Councils solve critical food systems problems by creating just and resilient ways of producing, harvesting, manufacturing, distributing, and consuming food and managing …

lieferbar ab 21.7.2026.

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Matthias Knorr
Cocktail Essentials

In diesem Rundum-Paket zum Thema Cocktail gibt Matthias Knorr, Geschäftsführer der Barschule München sowie ausgezeichneter Spirituosen-Experte, sein umfangreiches Wissen weiter. Sowohl professionelle Bark…

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Johannes Krämer, Alexander Prange
Lebensmittel-Mikrobiologie

Das erfolgreiche Standardwerk bietet allen Interessierten Grundlagenwissen zur Lebensmittel-Mikrobiologie und -Hygiene.Die 8. Auflage wurde in allen Kapiteln grundlegend überarbeitet, aktualisiert und erg…

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Jenny Lawson
Women, Food, Performance

Women, food and performance share a complex and tumultuous history, and this book is the first to examine their legacy through the nebulous figure of the domestic goddess. Across four parts - Fantasy, Con…

lieferbar in mind. 4 Wochen

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J. Kenji Lopez-Alt,
The Food Lab

J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and ro…

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Ole G. Mouritsen, Klavs Styrbæk,
Roe and Roe Gastronomy

Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as…

lieferbar innerhalb 2-3 Wochen

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