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References: Food Technology and Industrial Processing

  1. Food processing - Wikipedia - Broad overview of food processing methods, history, and effects on nutrition; covers pasteurization, homogenization, extrusion, fortification, and the trade-offs between shelf life, convenience, and nutritional quality.

  2. Pasteurization - Wikipedia - History and science of pasteurization including time-temperature combinations, HTST vs. UHT processing, pathogen reduction mechanisms, and how Louis Pasteur's discoveries led to modern food safety standards.

  3. NOVA classification system - Wikipedia - Explains the four NOVA groups developed by Brazilian epidemiologist Carlos Monteiro; covers the definition of ultra-processed foods (UPFs) and the epidemiological evidence linking UPF consumption to chronic disease.

  4. Introduction to Food Engineering (5th Edition) - R. Paul Singh, Dennis R. Heldman - Academic Press - Standard food engineering textbook covering the principles of heat exchange, homogenization, evaporation, extrusion, and packaging with engineering calculations students will encounter in further study.

  5. Food Processing Technology: Principles and Practice (4th Edition) - P. J. Fellows - Woodhead Publishing - Comprehensive reference on industrial food processing methods including blanching, evaporation, extrusion, modified atmosphere packaging, and high-pressure processing with equipment descriptions.

  6. FDA: Food Additives Overview - U.S. Food and Drug Administration - Official explanation of the FDA GRAS system, approved additives, E-numbers, and the process for evaluating food additive safety; supports the ingredient-list analysis lab.

  7. IFT: Food Technology Magazine - Institute of Food Technologists - Leading food science trade publication with accessible articles on emerging processing technologies, ingredient innovations, and industry trends written for food science professionals and students.

  8. EUFIC: How Is Food Processed? - European Food Information Council - Consumer-focused resource explaining the science of food processing methods clearly; covers pasteurization, canning, freezing, and modified atmosphere packaging for a general audience.

  9. CDC: Ultra-Processed Foods and Health - Centers for Disease Control and Prevention - Data brief on ultra-processed food consumption patterns in the U.S. with statistical evidence supporting the connection between UPF intake and chronic disease risk.

  10. Good Food Institute: Precision Fermentation - Good Food Institute - Explains precision fermentation technology used to produce food-identical proteins, fats, and dairy ingredients through engineered microorganisms; connects Chapter 11 processing to Chapter 15 innovation content.