J. Peter Clark

Practical Design, Construction and Operation of Food Facilities
The food industry relies on myriads of equipment and processes to convert raw commodities and ingredients into edible foods. The design and operation of food facilities where these processes are carried out must be done in a safe, economic, and sustainable manner. While a broad knowledge of the underpinning theory of food processes is essential to meet these goals, an understanding of the numerous practical design issues is often a k…

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