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Journal of Food Engineering
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During the past 30 years, food engineering has evolved into a vibrant and strong discipline. Food engineers are noted for their remarkable contributions to help create the modern food supply chain that begins with food leaving the farm gate and extending to the dining table.
During these years, considerable new fundamental knowledge about foods has helped in improving our understanding of the mechanisms important to food processing. The application of this knowledge in the industry has led to innovations aimed at improving food safety and development of new food products with health benefits for the consumers.
In this process of knowledge transfer from institutional research to the food industry, the Journal of Food Engineering has played a key role. With contributions from authors around the world, the Journal has become a major source of contemporary information on a diverse range of engineering aspects of food processing. It gives me pleasure to introduce this commemorative volume at the 30th anniversary of the journal with a sampling of previously published papers. These papers represent topics that were at early stages of investigation at the time they were published, but they formed the basis of numerous follow-up studies by researchers around the world. Read full editorial >> |
Bahir Dar University is currently establishing E-Library, mainly for the students, which also may come in handy for the rest of the University's community as well. In order to achieve this it is vital and very helpful if staff members of the School submit e-books that may be used as a text book or a reference.
You can submit the e-books to Programme Manager's Secretary.
Thank You!
24/03/2012