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Food Technology Research Guide  

Last Updated: Mar 26, 2015 URL: Print Guide RSS UpdatesEmail Alerts

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New articles by University of Newcastle authors

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Welcome to the University of Newcastle Library's

Food Technology Resource Guide

In this guide you will find many resources to help your study and research in the field of Food Technology. There are also a range of learning tools that will allow you to develop your research and study skills.

Use the tabs above to find books, journal articles and other resources for your assignments or research.


    New Books on Food Technology


    Cover Art
    Ohmic Heating in Food Processing (2014)
    Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications.

    Cover Art
    Microbiological Examination Methods of Food and Water (2013)
    Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria.

    Cover Art
    The Food Industries of Europe in the Nineteenth and Twentieth Centuries (2013)
    The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. This volume presents case studies from eleven countries ranging from the United Kingdom in the West to Romania in the East. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe.

    Contact the Library

    Julie Mundy-Taylor
    Research and Learning Librarian
    Ourimbah Library

    Ph: (02) 4348 4225
    Fax: (02) 4348 4215


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