Two new IFT Press books are now available from Blackwell Publishing Professional.

Microbiology and Technology of Fermented Foods by Robert W. Hutkins of the University of Nebraska–Lincoln (ISBN: 0-1838-0882-0. 2006. 336 pp.) covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy as they relate to the microbiology and processing of fermented foods.

The author begins with a brief history of microbiology and fermented foods and an overview of microorganisms involved in food fermentations and their physiological and metabolic properties. Information about how microorganisms are used to produce fermented foods and the development of a modern starter culture industry is also included. All of the major fermented foods are discussed, including cultured dairy products, cheese, vegetables, meat, bread, beer, wine, vinegar, and foods in the Orient.

Other highlights include examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information.

Food Irradiation Research and Technology edited by Christopher H. Sommers and Xuetong Fan of the U.S. Dept. of Agriculture/Agricultural Research Service’s Eastern Regional Research Center (ISBN: 0-8138-0882-0. 2006. 336 pp.), presents the latest scientific findings of researchers at the leading edge of food irradiation.

Experts from industry, government, and academia define the basic principles of irradiation and the public health benefits of irradiation; describe advances in irradiation technology, detection technology, and radiation dosimetry; review the regulations pertaining to food irradiation and the toxicological safety data; provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation; and review recent advances in the irradiation of meat and poultry, fruits and vegetables, and seafood and the use of irradiation as a phytosanitary treatment.

IFT Press books, developed in partnership with Blackwell Press Publishing and crafted through rigorous peer review and meticulous research, serve as essential textbooks for academic programs and as handbooks for industrial application and reference.

Topics of future books in the series include thermal processing, biofilms, hydrocolloids, and water activity in foods.

IFT members receive a 20% discount on all Blackwell Publishing books. Please mention code MIFTP6 when ordering.

For more information, call 800-862-6657 or visit or

Manuscript proposals can be sent to Mark Barrett, Blackwell Publishing, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail mark. [email protected]).

More to Rheology
The Processing article, "Everything Flows," by J. Peter Clark (November 2006, p. 68) dealt with measurement of rheological properties of fluid foods and refers to books for engineers.

It should be noted that food scientists and technologists are finding rheology to also be useful in quality control, product development, and sensory assessment. In addition, rheological tests have been developed to monitor sol–gel (e.g., during starch gelatinization, protein gelation) and gel–sol (e.g., melting of food gels) transitions, and to measure properties at thermal processing temperatures. Although foods are very complex, it is still possible to link their rheological behavior to their structure and composition. In the case of not-so-complex food polymers, one can indeed find relationship with their molecular size.

Rheological properties of many fluid foods are strongly affected by their temperature, and thermo-rheological models that take into effect both shear rate and temperature are being used to solve practical problems (e.g., sterilization and cooling).

Information on the above topics and an extensive list of values of properties of many foods can be found in my 1999 book, Rheology of Fluid and Semisolid Foods: Principles and Applications (Springer, New York). The revised edition of the book to appear in 2007 will cover more applications (e.g., swallowing).

—M.A. Rao, Emeritus Professor (Active), Food Engineering, Cornell University, Scientific Editor, Food Engineering/Physical Properties, Journal of Food Science ([email protected])