IFT Press Books

IFT Press Books

IFT Press is our joint publishing venture with Wiley publications. Through our relationship with Wiley, we develop publications that address important, timely research, technology, and regulatory issues facing the food industry. Members actively participate in the development of these resources through their involvement on the content advisory panel and through their submission and review of manuscripts.

Microbiology and Technology of Fermented Foods, 2nd Edition Fresh perspectives and updated content to this exhaustive and engaging text on food fermentations.
Author: Robert W. Hutkins, PhD
ISBN: 978-1-119-14937-8
Size: 624 pages
Publication Date: September 2018, Wiley-Blackwell

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Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling. 
Editors: Nicolas Bordenave, Mario G. Ferruzzi 
ISBN: 978-1-118-82320-0
Size: 336 pages
Publication Date: June 2018, Wiley-Blackwell

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Packaging for Nonthermal Processing of Food, 2nd Edition A comprehensive review of the many new developments in the growing food processing and packaging field .
Editors: Melvin A. Pascall, Jung H. Han
ISBN: 978-1-119-12687-4
Size: 320 pages
Publication Date: February 2018, Wiley-Blackwell

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IFT Members Receive 35% Discount

As an IFT member you receive a 35% discount of the price of IFT Press books.

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