Manufacturing, Co-Packing, Supply Chain, and Legal Contracts (MFBS-565)

Volume 1 : Food Alteration and Food Quality
Volume 2 : Food Process Engineering and Packaging
Volume 3 : Food Biochemistry and Technology

The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. The application of mass production techniques by the food industries was essential to the modernization of Europe. The picture of change is presented by case studies. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing.

A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. Over 250 entries on the most prominent influences in American food. Chronologically presents popular foods of the 20th century in the United States, with each of the ten chapters representing a decade.